FSR reports:
“Monterrey Mexico-born chef and James Beard Award Semifinalist Manuel (Manny) Barella leverages his food and his voice to amplify the importance of Hispanic cuisine and those who share it.
Barella’s journey comes full circle with his new role as Culinary Director for Camp Pickle and Jaguar Bolera where he will lead all menu development, continuing his passion for cuisine deeply rooted in tradition and authenticity.
In addition to leading Angevin & Co’s culinary program, Barella is President of the Hispanic Chefs Association, leading the Hispanic Restaurant Association’s efforts to serve as culinary ambassadors while mentoring those working their way up in the industry. As a reflection of his work and talents, Barella was named a James Beard Award Semifinalist in 2022.”
Read the feature here, and stay tuned for continued developments from these exciting concepts.
