Manny Barella is an acclaimed Mexican-born chef celebrated for his refined, wood-fired approach to Mexican cuisine. Originally from Monterrey, Nuevo León, Manny began his professional journey in law school before embracing his lifelong passion for food. He trained at the Instituto Culinario and launched his culinary career in the U.S., working in prestigious kitchens such as Sea Island Resort in Georgia, Calistoga Ranch, and the Michelin-rated Solage Resort in Napa Valley.
Manny later moved to Colorado, where he contributed to the nationally recognized Frasca Food and Wine in Boulder and served as sous chef at the acclaimed Uchi in Denver. He gained further recognition as executive chef and partner at Bellota, a restaurant rooted in authentic Mexican traditions.
In 2022, Manny was named a James Beard Foundation semifinalist in the Emerging Chef category. He also showcased his talent on Season 21 of Bravo’s Top Chef, finishing among the top five contestants and earning national praise for his technique and cultural storytelling.
Formerly the culinary director of Jaguar Bolera, Barella led the development of wood-fired menus that married Southern and Mexican influences across several U.S. markets.
Today, he brings his vision full circle as the owner of Riot BBQ in Denver, Colorado—a concept born from his deep passion for wood-fired meats and bold Mexican flavors. Through Riot BBQ, Barella continues to redefine modern Mexican-American barbecue with fire, soul, and authenticity.
