Manuel (Manny) Barella

President, Hispanic Chefs Association

Culinary Director, Camp Pickle and Jaguar Bolera
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 story began in Mexico, where he took the leap to leave law school and enroll in culinary school to pursue his true passion. After culinary school, Manny immigrated to the United States where his culinary talents landed him positions in the kitchen at the luxury Sea Island Resort in Georgia as well as five-star Napa Valley spots Calistoga Ranch, Cindy's Backstreet Kitchen and Michelin-rated Solage Resort before rising through the ranks in the Denver restaurant community. Barella was Chef de Partie at award-winning Frasca Food & Wine in Boulder, Sous Chef at Uchi Denver and, most recently, Executive Chef and Partner at Bellota in Boulder and Denver. 

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.