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

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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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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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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.

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

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.

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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.

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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.

CoFounders SUGARFISH

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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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.

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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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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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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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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The culinary team at pasta-focused restaurant Uovo, from left, Gianni Pucci, Carlo Massimini, Lowell Sharron, Lele Massimini and Pino Mastrangel. Not pictured: Stefania Randi and Jerry Greenberg.

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

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.

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

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

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