Born in Monterrey, Nuevo León, Mexico, Manuel (Manny) Barella took a leap from law school to pursue his true passion for cooking. His natural talent and drive led him to kitchens like Sea Island Resort in Georgia, five-star Calistoga Ranch, and Napa’s Michelin-rated Solage Resort.

A taste for adventure brought him to Boulder, where he worked at James Beard award-winning Frasca Food & Wine and later became Sous Chef at Uchi in Denver, eventually rising to Executive Chef/Partner at Bellota. Named a James Beard semifinalist in the Emerging Chef category in 2022, Manny also serves as the President of the Hispanic Chefs Association in Colorado, focusing on authentic Mexican cuisine and fostering culinary talent.

Demonstrating his commitment to helping others, Manny donates his talents to organizations that support emerging culinary talent. In the spring of 2024, Manny competed on Bravo’s Top Chef Season 21, finishing in the top five. He is now the Culinary Director at Camp Pickle and Jaguar Bolera, both concepts featuring wood-fired dishes inspired by Mexican and southern cuisines. Jaguar Bolera opened in Raleigh in 2024, with expansions to Atlanta, Denver, and Tulsa planned for 2025.