Lele Massimini Explains Why L.A.’s Uovo Handmakes Its Fresh Pasta in

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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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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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.

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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.

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Lele Massimini. Lele is responsible for front-of-house operations for Sushi Nozawa Group, and he's charged with ensuring that our guests have an amazing experience each time they dine with us. Born and raised in Rome, Italy, food has always been a part of Lele's life, from his family's culinary traditions to being involved in the.

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.

Lele Massimini Explains Why L.A.’s Uovo Handmakes Its Fresh Pasta in

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.

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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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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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Sugarfish was born with Tom Nozawa, Kazunori's son; Lele Massimini; Cameron Broumand and Clement Mok. Sugarfish's intent is to offer the best sushi. It is Kazunori's mission to educate.

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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

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.

Lele Massimini Explains Why L.A.’s Uovo Handmakes Its Fresh Pasta in

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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The UOVO story began when co-founders Lele Massimini and Jerry Greenberg were on a quest to find the perfect pasta noodle. Lele's brother Carlo joined in the search and together they discovered that in Bologna the lively, historic capital of Emilia-Romagna, was the only spot to replicate the beautiful textured pasta that Lele and Carlo.

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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.

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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.