Chef John Manion
Detroit-raised John Manion and his family moved to São Paulo, Brazil, when he was just eight years old. He spent the next five years soaking in the culture and food of a place that was very far from home. “I had a culinary epiphany at a very young age being exposed to so many new things,” he says. “Since then, I’ve always really romanticized food, cooking, and travel.” Manion always felt most at home in restaurant kitchens—where he’d worked since age 15 with his first job—however, he went on to study English and political science at Marquette University in Milwaukee and took a job at a public relations firm in Washington, DC, after college. After a short time, he felt compelled to pursue his love of cooking full-time, so he moved to Chicago to attend the College of Culinary Arts at Kendall College. While in school, he trained under Chef Dean Zanella at Grappa, and he landed the opening chef position at Lowcountry restaurant Savannah’s after earning his culinary certificate. The chef was lured back to the Nuevo Latino realm, assuming the role at Churrascos and not long after that, as executive chef of legendary Latino restaurant Mas, at which he spent the next nine years of his career. He then worked as executive chef at Branch 27 for a year before focusing on opening La Sirena. When he’s not in the kitchen or planning his next restaurant, Manion admits he’s got a soft spot for a classic caipirinha.
 

About La Sirena Clandestina
La Sirena Clandestina recalls the sneak-away beachside joints of Rio de Janiero that inspire its name "hidden mermaid." Chef John Manion serves Latin-local fare with distinctly Brazilian influences, which draw on his childhood in Brazil as well as two decades cooking in Chicago.
 
The wine list is eclectic, focusing on natural and bio-dynamic producers. The cocktail program highlights the spirits of the Americas with ample acidity and brightness with an eye towards innovation. The space offers up an intimate yet lively vibe that easily makes guests forget time and place.