MAC ST Hospitality is proud to introduce its latest dining concept, The Maple Room. Located in the town of Vienna, Virginia, The Maple Room epitomizes American hospitality. The restaurant promises an unparalleled dining experience, where guests are immersed in an atmosphere of warmth and sophistication. 

The carefully curated menu at The Maple Room is a canvas of rich and hearty flavors. Each dish is a testament to culinary innovation, employing locally sourced ingredients and showcasing the harmony of diverse flavors from around the world.  

Guests can complement their meals with choices from an extensive global wine list or indulge in bespoke cocktails crafted by the restaurant's skilled mixologists. Whether it's a casual meal, a significant celebration, or a business gathering, The Maple Room is committed to creating memorable dining moments for every guest. 

The owners, Christos and Effie Sarantis, are inspired by the ancient Greek tradition of "Philoxenia", which celebrates the art of making strangers feel like friends. MAC ST Hospitality Group has firmly rooted itself in the ethos of warmth and welcome. Their dedication to delectable cuisine, professional staff, and captivating environments ensures a dining experience that satisfies both the palate and the senses.

The Maple Room is delighted to have Gordon Leigh as its General Manager along with his seasoned team of culinary experts. Born in England, Leigh has amassed a wealth of experience in the hospitality industry across multiple continents. His remarkable journey has seen him play pivotal roles in establishments like Disneyland Paris, Brasserie La Coupole, the Willard Intercontinental Hotel, and the Baha Mar resort in the Bahamas. As of 2023, Leigh's expertise finds a home at The Maple Room, under the aegis of MAC ST Hospitality Group. 

The heart and soul of our culinary experience at The Maple Room is brought to life by our esteemed Executive Chef, Cameron Cousin. Born in the picturesque Finger Lakes region of New York State, Chef Cameron's journey in the culinary world is as rich and diverse as the flavors he so skillfully blends in his dishes.

Growing up by the vibrant Jersey Shore, Cameron was captivated by the bustling energy of local eateries and the symphony of flavors they offered. This early exposure to diverse culinary scenes sparked a passion in him that led to his pursuit of formal culinary education. In 2001, he graduated from the prestigious Culinary Institute of America, a testament to his dedication and skill.

Chef Cameron's quest for culinary excellence didn't stop at graduation. He honed his craft under the tutelage of the renowned Chef Charlie Palmer at Aureole in New York City, an experience that deeply influenced his cooking style. But Cameron's ambition to broaden his culinary horizons pushed him to travel extensively across the United States. From the vineyards of Napa Valley, CA, to the sun-kissed shores of Laguna Beach, CA; from the heartland in Omaha, NE, to the bustling streets of Hoboken, NJ, and the historical backdrop of Washington, DC, Cameron absorbed the essence of each locale's cuisine. This unique journey enabled him to blend a myriad of flavors and techniques, culminating in a cooking style that is both innovative and comforting.