Great Food, For All

Chef Mark Peel (Ma Maison, Michael’s, Chez Panisse, Spago, La Brea Bakery and Campanile) created Prawn to deliver high-quality seafood dining that is accessible for all. Chef Mark and his team create inventive and delicious broths that is the flavor base for fresh seafood dishes in tilting steam kettles, a cooking process that expedites simmering and renders a richer taste with more complex flavors. The distinctive, seafood-forward menu includes a Thai Lobster Roll, Paella, Clam Chowder, and the famous Seattle Fish Stew. Mark’s delights are served in a comfortable and welcoming restaurant inspired with colors and shapes from the sea. Prawn celebrates the bounty of the ocean with an array of flavors for every customer.


Chef Mark Peel left his mark on Ma Maison, Michael’s, Chez Panisse, and Spago. He co-founded La Brea Bakery with Nancy Silverton, and his award-winning restaurant, Campanile, was a culinary destination in Los Angeles for more than 20 years. In a departure from fine dining, Chef Peel launched the Prawn concept in the historic Grand Central Market (GCM) in Downtown Los Angeles. Like the first location, Prawn Pasadena will feature sustainably sourced seafood creatively prepared as only Chef Peel can do.

“I’ve always loved experimenting with seafood, and finding ways to reimagine flavors in a way that speaks to the modern palate,” said Chef Peel, a Pasadena Native. “I couldn’t be more thrilled to expand what we have started in Downtown La and bring it to my hometown where there is so much excitement around the expanding dining scene.”

Chef Mark Peel