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.

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

The story is that Greenberg and Massimini were on a quest to eat the perfect pasta noodle, and along the way, Lele's brother Carlo joined them. Carlo and Lele were born and raised in Rome, but their search took them to the epicenter of pasta making, Bologna, the lively, historic capital of the Emilia-Romagna.

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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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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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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.

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

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.

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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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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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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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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

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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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.

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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.

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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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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