Team

Tea Corvi, general manager of SoCal Kitchen + Bar, got her start with Cameron Mitchell Restaurants (CMR) in 2014 as a server at Hudson 29 Upper Arlington. Since then, Corvi has held many positions in a range of CMR Specialty Concepts such as The Guild House, Lincoln Social Rooftop, The Pearl in both Dublin & Columbus and now, SoCal Kitchen + Bar.

Corvi’s interest in the restaurant and hospitality industry started early in life. As a child, her family loved to dine out at unique restaurants, encouraging her to try different types of food. Her parents also loved to host their family at their home, both having a love for cooking. “I started as a host with a different company and fell in love with all the moving parts. Once I was hired with CMR, I realized it was meant for me,” Corvi says.

“DO IT!” Corvi says when asked what advice she has for those interested in pursuing a career in restaurants and hospitality. “There is so much opportunity for growth and knowledge. It’s so rewarding to make someone’s day through a good meal and genuine hospitality.”

A native of Hilliard, Ohio, Corvi has an associate degree in business management from Columbus State Community College. Her favorite CMR dish is the Hanger Steak from The Pearl. Outside of work, Corvi enjoys traveling, trying new recipes in the kitchen, hosting friends & family, and spending time with her bulldog, Ace. In her new role, Corvi most looks forward to continuing the success at SoCal Kitchen + Bar and creating a fun & positive work environment for the Associates, as well as setting the next leaders up for success.

Mike Fick, the executive chef of SoCal Kitchen + Bar, knew exactly what he thought he wanted to be when he grew up – an accountant. He began working in restaurants at 16 years old to get himself through an accounting program in college, but as he continued working in the culinary space, he fell in love with the art of cooking. He decided to pursue his new dream and was introduced to Cameron Mitchell Restaurants (CMR) through a long-time friend.

Fick came to Ohio from Michigan to work at Marcella’s Polaris in January 2015 and has been with the company ever since. Starting as a line cook, he quickly was promoted to sous chef at Marcella’s before transitioning to both Del Mar (now SoCal) and Lincoln Social in 2019 to help open the new concepts as a sous chef. Fick was promoted to executive sous chef in 2020 and worked at Marcella’s Short North for a time before moving to the role of executive chef at Lincoln Social, then executive chef at Marcella’s Polaris, and now into his current role as executive chef at SoCal.

The fast-paced environment of the SoCal is the ideal setting for Fick – in his eyes, the busier, the better. He advises aspiring chefs to be patient as they work toward their goals. “Patience is a virtue, and never stop learning,” Fick shares.

Outside of the kitchen, he enjoys playing video games, golfing and trying new bourbons with his friends and girlfriend.
When cooking at home, Fick loves to make breakfast or anything Creole-inspired. He never cooks without a good chef’s knife, and his house is always stocked with every spice you can imagine. Friends and family often request his mouth-watering jambalaya.

Photo coming soon…