Chef Manuel Romero....

Born in La Coruna, Spain, Manuel Romero came to the USA, New York at the age of 14 in the year of 1988. After finishing High School, he went to the New York Technical College of Brooklyn to study Hospitality Management. After one year of studies in that field, he specialized in the culinary arts.

His first experience in the area of restaurants was in 1999 as an assistant of Chef Luis Bollo in Meigas restaurant located in New York City. Due to his dedication and love for the good cuisine he got the position of sous chef at the same restaurant. He also worked at the Hyatt Hotel in New York City and Meson Galicia restaurant located in Norwalk, Connecticut.

In 2001, after several months in Spain improving his culinary skills, he was hired as a sous chef in Café Pika Tapas (New Haven, CT). One year later changed its name and the concept of the cuisine, becoming Ibiza restaurant. As an Executive Chef he participated in several culinary events as; Flavors of CT, Mohegan Sun Casino, New Haven and Foxwoods Food and Wine Festivals, as well as Connecticut television shows, magazines and local events.