Manolo is the bricks and mortar of a dream created by experience and memories. As a child, Chef Pedro Garzon (formerly of the Barcelona Restaurant group) “toured” Europe with his grand-uncle “Tio Manolo.” They travelled by car and ate in many restaurants in Spain, France, Austria, Germany, etc. That experience shaped Chef Garzon’s palate and love for food. He also spent several summers at his family’s ancestral homes in the Andalucia region of Spain surrounded by olive trees and on a former plantation in Barbados. Each taught him to respect and learn the preparation of regional cooking with local ingredients. Once he finished his formal culinary education, an internship in France and began working in New York City and Seattle hotels and restaurants, his mentors also firmly believed and reinforced this concept.