Mason Acevedo is a Brooklyn-based chef and entrepreneur who left his career as a Data Analyst at Google to pursue his passion for food full time. He is the founder of Piscator, a seafood pop-up concept centered around whole grilled branzino. What started as a handful of fish cooked in a Brooklyn dive bar has grown into one of New York's most in-demand pop-ups, with 150 fish selling out in seconds online. Piscator was born from Mason's belief that seafood should be enjoyed slowly, intentionally, and in a casual, familiar setting - a reaction against the high costs and stuffiness he felt characterized traditional seafood dining. His mission is simple: use food, and the magic of a shared whole fish, to bring people closer together. 

When did your interest in cooking start?

My interest in cooking started early, growing up in a family where food was less about the meal itself and more about connection. Cooking and eating were communal - an act of service and a way to show love - while the table was a space for conversation.

I first started cooking myself in middle and high school, baking and decorating cakes. As an introvert, I was drawn to the discipline and solitude—tempering chocolate, rolling fondant, piping delicate designs. I loved the contrast: spending days creating something intricate, only for it to be shared and enjoyed in a single evening of celebration. That balance between quiet creation and shared experience is still what draws me to cooking today.

Why seafood, and specifically branzino?

I think of branzino as a “gateway” fish. It’s tender and flakey, with a bone structure that’s simple and easy to navigate. Serving it whole, bone-in is important to me—it enhances both flavor and moisture, and the act of eating it naturally sparks conversation.

I wanted a fish that could cast a wide net - something approachable enough to bring more people into eating whole fish. My favorite guests are the ones who say, “I’m not a fish person.” A crispy-skinned, grilled branzino is always what changes their mind.

Can you tell us a little bit about seasonality when it comes to seafood? Why is this important?

Seasonality is VERY important when it comes to seafood. 

Fish, like the produce at your farmers market, also go through natural cycles. They feed, reproduce and, in some cases, migrate (like Tuna). When a fish has been feeding, it builds fat and develops better flavor and texture. This is typically the best time to eat it. 

This cycle is just as important from an environmental standpoint. If you’re fishing during an important reproductive period, you could be impacting a fish population first hand. 

You host a lot of large format pop-ups, and your background isn’t exactly in restaurants. What were some big learning lessons for you there?

My biggest learning, and perhaps biggest surprise, was that cooking in this format is not just a perfection of a dish - it’s the perfection of logistics and creating an efficient system. Preparation, timing, and pacing are what puts the perfect plate in front of a customer - not just a killer recipe. When I design a dish or a menu item I am looking at how it can be operationalized on top of how it creates a memorable experience.

Ultimately, it all relies on people. My team is very important to me, as our joy or stress is reflected on the customer’s experience. I want my team to have just as fun as our customers do.

What’s your favorite way to use avocado oil?

Avocado oil is greatly loved in the fish world. The magic behind a great grilled fish is high heat, and letting the fish speak for itself - avocado oil helps with both of these. I like to dress my fish with avocado oil before placing it on the grill. It’s high smoke point allows it to get a good crisp without any sticking, and it doesn’t compete with the flavor of the fish.

It’s about to be grilling season, so we’re going to have to ask you some BBQ questions. What are some tips you’d give to someone who’s never grilled before?

I think the biggest problem people have with grilling fish is sticking skin. To avoid this (and avoid starving yourself of the best part to eat) allot enough time to preheat your grill (15-30 minutes). Ensure the grates are clean with no food remnants, and oil them lightly with a high heat oil. After oiling and placing your fish on the grill, do not move it until you are ready to flip. The cooked fish skin will create a barrier between the skin and the grate, allowing you to flip without anything sticking.

What about some ways that the average grillmaster can uplevel their dishes?

I think it’s important to know that upleveling doesn’t always meanmore. With seasoning, keep it very simple and use clean, well balanced, fresh ingredients. When that fish is off the grill, squeeze a lemon and/or sprinkle fresh herbs over the finished product to give it a lift.

Aside from fish, what is your favorite thing to grill? 

Cabbage is so incredibly underrated. When you grill cabbage, it gets this great char and sweetness to it. The edges are crispy and the inside is very tender. Off the grill, dressing with a light vinaigrette is all that you need. It’s simple, but incredibly satisfying.

 

What’s a go-to, never fail recipe you rely on when you’re cooking for a group? (Please share full recipe + an image!)

I love cooking white wine mussels with a loaf of crusty sourdough that we tear and share at the table. Passing the pot, dipping bread, eating with our hands - it naturally creates conversation and gets peoples’ guards down. 

It also comes together quickly, so I’m not stuck over the stove for very long while friends are over. I’ll usually open a bottle of wine, use part of it for the mussels, and drink the rest while I go about the kitchen.  

Recipe (You can eye most of these measurements, and swap ingredients as you please. I added a few substitutes for reference if you don’t have everything on hand):

• 2 lbs mussels, cleaned and debearded (1 bags typically when they’re packaged)

• 2 tbsp olive oil + 1 tbsp butter

• 4 cloves garlic, sliced

• 1 shallot, finely diced (or a quarter of an onion)

• 1 cup dry white wine (can use beer or vinegar)

• 1/2 cup fish stock (can use any stock or water)

• 1/2 cup heavy cream (or any cream on hand) *optional

• 1 smallish bunch parsley, chopped (or any herb you’re feeling)

• 1 lemon

Rinse mussels under cold water, remove beards, discard any that are open and don’t close when tapped. 

Heat your  pot over medium heat then add the oil and butter. Add the shallot until translucent, then add garlic until fragrant

Add white wine and let it reduce slightly (½-¾)

Pour in stock, bring to a gentle simmer

Add mussels, give a quick stir, cover, and cook for 4–6 minutes until they open 

Turn off heat. Add parsley, a squeeze of lemon, cream, and salt to taste

Serve with bread for dipping - I like to serve directly in the pot, especially if it’s a cute pot or I want to show off my le creuset  :) 

What are your favorite places to eat in NYC and LA?

NYC:

Huda - Iranian food that is just simple and mastered and wonderful

Rosella - Their avocado hand rolls and pickled mussels make me want to scream. Their desserts are also incredible

LA:

Bavel - And yes, it’s ok for bread to be your favorite thing on the menu + lamb neck shawarma

X’tiosu Kitchen - Their chicken shawarma plate is the perfect lunch. No one can prove me otherwise.