Born in Monterrey, Nuevo León, Mexico, Manuel (Manny) Barella took a leap to leave law school and enroll in a culinary program to pursue his true passion. His natural talent and drive led him on a journey that landed him in kitchens including the luxury Sea Island Resort in Georgia; five-star Napa Valley resort Calistoga Ranch; and Napa’s Michelin-rated Solage Resort.
A taste for adventure drew him to Boulder, where he earned a position as Chef de Partie at James Beard Foundation Award-winning Frasca Food and Wine, before taking on the position of Sous Chef at Uchi in Denver and, eventually, Executive Chef/Partner at Bellota. In 2022, Manny was named a James Beard Foundation Award semifinalist in the Emerging Chef category.
Demonstrating his commitment to helping others, Manny serves as the President of the Hispanic Chefs Association in Colorado, dedicating his time as an ambassador of authentic Mexican cuisine and donating his talents to organizations focused on fostering culinary talent in the community.
Manny is currently the Culinary Director at Camp Pickle and Jaguar Bolera, both highly anticipated eatertainment concepts that will feature his wood-fired dishes inspired by Mexican and southern cuisines. Jaguar Bolera opened in 2024 in Raleigh, North Caroline, with Atlanta next on the docket followed by Camp Pickle in Denver and Tulsa, Oklahoma in 2025.
Photo credit: Amber Boutwell
