Emanuel⁠

“I started cooking when I was 18; went to culinary school in Italy and worked my way around various kitchens to learn and improve my pastry and bread-making skills. I’ve always been in love with pastry and bread; it’s a science that requires precision and finesse! My brother decided to focus on the line, which meant that as we grew up and matured as cooks we were able to combine our skills to create an amazing restaurant that’s been running successfully for the last 13 years.

What I love about this profession that you always have to keep moving. Even when the recipe tells you what ingredient/spice you should add, you as a cook need to add your own touch and style through the understanding of what is happening. Things are always changing and it’s our job to always stay updated and test new ideas!”