Lele Pons shares a photo without filters and proudly shows her
As a former professional boxer, restaurateur Lele Massimini knows how to grind. Grinding is what took him into the kitchens of Rome as a 13-year-old, and what got him to learn every aspect of the restaurant business. And grinding is what helped him create a restaurant group that now encompasses such
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Lele Massimini and Greenberg partnered with Kazunori and Yumiko Nozawa in 2007 to launch the popular sushi concept. The Sugarfish Pasadena location opened in 2015.
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This week Jonathan Gold gives his take on Uovo, Santa Monica's new fast casual pasta restaurant by Sugarfish co-founders Jerry Greenberg and Lele Massimini.The affordable, almost assembly-line.
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Carlo and Lele Massimini, Jerry Greenberg, and Lowell Sharron founded Uovo in 2017. In addition to Uovo, Greenberg and Lele Massimini are two of the founders of Sushi Nozawa, the restaurant group behind SUGARFISH, KazuNori and Nozawa Bar. Together, the group took a vacant 1,100-square-foot interior and hired Los Angeles designer Marmol Radziner.
Lele Massimini Explains Why L.A.’s Uovo Handmakes Its Fresh Pasta in
Uovo was created by brothers Lele and Carlo Massimini, Jerry Greenberg, and Lowell Sharon, with design from Marmol Radziner. Hours run 11:30 a.m. to 10 p.m. daily. Take a look around the interior.
Lele Massimini Explains Why L.A.’s Uovo Handmakes Its Fresh Pasta in
One of Sugarfish's owners, Lele Massimini, says it took three years to bring the concept here. "Every piece of fish has a story, and we had to bring each one to the same quality that we serve.
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Greenberg and his Rome-born partners, brothers Carlo and Lele Massimini, once took an R&D trip to Italy that involved eating 77 different pastas in three days. UOVO.
Lele Massimini Explains Why L.A.’s Uovo Handmakes Its Fresh Pasta in
Uovo's Lele Massimini, who also co-founded Sugarfish, brings much of the same original Santa Monica recipe that first opened back in August 2017. The kitchen looks the same, with two big pasta.
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The story is that Greenberg and Massimini were on a quest to eat the perfect pasta noodle, and along the way, Lele's brother Carlo joined them. Carlo and Lele were born and raised in Rome, but their search took them to the epicenter of pasta making, Bologna, the lively, historic capital of the Emilia-Romagna.
CoFounders SUGARFISH
In the basement of Greenberg's home, the duo was joined by Nozawa's son Tom, Lele Massimini, Cameron Broumand, and Clement Mok to figure out what this restaurant would be. For a fan of Alton.
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Tom Nozawa, Lele Massimini, Cameron Broumand, and Clement Mok — each with expertise in their respective fields — joined Nozawa and Jerry as founding partners of Sushi Nozawa, LLC to create SUGARFISH. The first SUGARFISH restaurant opened in Marina del Rey in 2008, followed by subsequent locations in the greater Los Angeles area.
Lele Massimini Explains Why L.A.’s Uovo Handmakes Its Fresh Pasta in
Nozawa is a globally-famous chef who rose to prominence with a Studio City Japanese restaurant under his own name, before partnering with Jerry Greenberg, Tom Nozawa, and Lele Massimini to open.
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One of the co-founders of SUGARFISH, Nozawa Bar, and Uovo tells us why the secret to good pasta is in the "hands and eggs.". As a former professional boxer, restaurateur Lele Massimini knows how to grind. Grinding is what took him into the kitchens of Rome as a 13-year-old, and what got him to learn every aspect of the restaurant business.
Lele Massimini Explains Why L.A.’s Uovo Handmakes Its Fresh Pasta in
In 2007, Kazunori Nozawa and Jerry A. Greenberg founded Sushi Nozawa Group with Tom Nozawa, Lele Massimini, Cameron Broumand and Clement Mok.. Nozawa and Jerry had been friends for decades, their plan was to take the food Chef Nozawa perfected at his namesake restaurant, Sushi Nozawa in Studio City, and make it more accessible while remaining 100% committed to the quality of the food.
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The brainchild of Sugarfish co-founders Lele Massimini and Jerry Greenberg, Uovo serves fresh pasta made in Italy—right here in LA. Using special eggs only available in Italy, which helps the.
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In 2008, Chef Nozawa partnered with Jerry Greenberg, Tom Nozawa, Lele Massimini, Clement Mok and Cameron Broumand to open the first Sugarfish in Marina del Rey. Sugarfish was created to make sushi.