Ma lié is led by Chef Supasin “Mark” Chunhachachavankul, a Le Cordon Bleu Paris-trained chef whose career has taken him through kitchens in Thailand, Japan, France, the Maldives, and Dubai, including four years at Hakkasan Atlantis The Palm during its Michelin-starred period.

His cooking brings contemporary technique to the flavors and warmth of Thai cuisine, guided by seasonality, carefully sourced ingredients, locally sourced produce, and the ingredients of New England. At Ma lié, familiar Thai flavors are approached with precision and restraint while remaining rooted in the hospitality and generosity of Thai dining.