General Manager Mark Kawada is a veteran of the hospitality industry with more than 25 years of experience. A restaurateur, musician, community activist and craft beer aficionado, Kawada practices a simple management philosophy in the day-to-day operations of the restaurant: Guests are the focal point. “We treat our guests as I would treat a guest in my own home,” says Kawada. His approach is felt throughout the restaurant by everyone from cooks and servers, to bartenders and administrative staff.
Born and raised in Chicago, Kawada has honed his food service skills in a variety of management roles, as a restaurant consultant and he even worked as a financial director after graduating with a degree in finance from Michigan State University.
Kawada has a strong history of working with top seafood restaurants in both Michigan and Florida at Charley’s Crab Restaurants, Leo’s in Grand Rapids and Big Fish Seafood Bistro in Dearborn and Madison Heights, Mich. among others. With his experience, Kawada brings a vast and impressive knowledge of sustainable seafood sourcing practices to Pier W.
His favorite thing about Pier W? Working with Chef Regan Reik and the rest of Pier W’s long-term staff and terrific employees. Kawada’s commitment to being an active part of Cleveland’s budding food scene keeps Pier W at the receiving end of many local accolades and as the City’s premier seafood and lakeside dining destination.