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Meet Chef Robert Torino: The Chef Behind MONA   Fast Causal Mediterranean Restaurant in Braintree, MA

What goes on behind the scenes of a restaurant, what inspired your favorite chef or owner to get into the restaurant business!  What’s their favorite tool and what do they LOVE for comfort food!

Today we meet Robert Torino Braintree’s newest fast casual but local restaurant with a Mediterranean  flair.  Founder Basem Metri grew up watching his mom Mona always in the kitchen has teamed up with chef and culinrary director Robert.   Located in South Braintree Square  at  913 Washington St.

Mona is a fast-casual Mediterranean takeout and delivery restaurant focused on quality, consistency, and connection—with plans to expand closer to Boston in the near future. Mediterranean takeout and delivery restaurant focused on quality, consistency, and connection

When did you become interested in cooking?
My passion for food started early, rooted in family. At just 12 years old, I began helping out in my family’s convenience store and restaurant, where I developed a hands-on understanding of the business that shaped my career.

What was your first restaurant job?
My first official restaurant job was as a busboy at Dandelion Greens Country Club, which gave me an early look into the pace and structure of a professional kitchen.

What culinary training do you have?
I didn’t go the traditional culinary school route. I come from the “school of hard knocks,” learning through real-world experience and decades of working in the industry.

How long have you been a chef/owner?
I’ve been in the culinary industry for over 25 years, and that experience has shaped how I run a kitchen and build menus that connect with guests.

What ingredient could you not live without?
Extra virgin olive oil—it’s a staple in my kitchen and reflects the Mediterranean influence behind our menu at MONA.

What tool of the trade could you not live without? (other than a knife)
My food processor. It’s essential for keeping things consistent and efficient in a fast-paced kitchen.

What is your current specialty of the house?
One of our standout dishes right now is the halloumi sticks—they’ve become a must-try for a lot of our guests.

What is your biggest selling item?
The halloumi sticks are also our top-selling item and a go-to for first-time customers.

Do you cook at home?
I do. I especially enjoy cooking at home during the summer when I can get outside and grill.

What is your personal favorite comfort food?
I keep it simple—a classic cheese pizza. No frills, just done right.

Top Menu items at Mona’s in Braintree

  Build Your Bowl

I let you take the lead here—start with your choice of base, add your favorite protein, and pile on fresh toppings and house-made sauces. It’s a fully customizable Mediterranean bowl made exactly how you want it.

 Bob’s Bowl

This one’s all about bold, hearty flavor. I build it with brown rice, roasted corn and black bean, fresh tomato, pickled onion, and jalapeño, then top it with juicy chicken thigh and a creamy green chili avocado sauce for a satisfying, flavor-packed bowl.

  Village Bowl

A fresh, classic Mediterranean combo. I layer hummus, crisp romaine, tomato, and cucumber, then add za’atar-seasoned chicken, garlic sauce, and cool tzatziki for a balanced, authentic Greek-inspired bowl.

  My Big Fat Greek Bowl (Fan Favorite)

This is a go-to for a reason. I load up romaine with tomato, cucumber, olives, and feta, add crispy fries, garlic sauce, and seasoned chicken thigh, then finish it with Greek dressing for a bold, fully loaded Greek bowl.