Chef Manny Augello
Jolie’s Louisiana Bistro
Even as a child Manny Augello’s life revolved around food. With a 40-year award-winning veteran chef as a father and thriving family restaurants as training ground, Manny learned to cook the old fashion way, from the bottom up. Developing his skills through inspiration from legendary chefs such as Fergus Henderson and Marco Pierre White.
Born and raised in Palermo, Sicily, Manny has always been inspired by the old world cucina povera way of cooking- quality ingredients prepared in simple ways leaving little waste behind. Moving to the south as a child, Manny was exposed to Louisiana ingredients, cooking, and way of life.
Shortly after college, Manny moved to Lafayette, La to help in the opening of Jolie’s Louisiana Bistro as sous chef and charcutier . In 2011 he was promoted to executive chef establishing Jolie’s as a leader in Lafayette’s Farm to Table movement. Manny is also co-owner of .blue – a popular underground dining experience which was the first to bring its dining concept to the Lafayette area. With a long family history of Celiac disease, Manny has a passion for providing diners with gluten-free options that are safe and delicious and has acquired his gluten-free training and certification from the National Foundation for Celiac Awareness. As a culinary activist, Manny currently serves on the advisory board of Acadiana Food Circle as a representative for the Slow Food movement. In 2012, he has been invited to appear at the esteemed James Beard House to cook and showcase his Louisiana Farm to Table cuisine. Manny has recently been awarded the prestigious Chefs to Watch Award by Louisiana Cookin’.
Growing up surrounded by self-sufficient cooks and experienced foragers, Manny learned the importance of combining extensive knowledge with pristine ingredients. As a guest at Manny’s table you will find unpopular ingredients prepared in comforting ways. His devotion to simple, yet innovative pairings with focused technique defines his style. Manny’s menus are not only incredibly regional but sasonal as well. A tour of what remarkable ingredients Louisiana and the deep south have to offer.
Recalling the scent from the family’s cellars- where meat hung to cure over open casks of fermenting wine- drew him to his obsession with the cucina povera approach and his determination to revive forgotten classics. He believes that to cook well, one must acquire a deep and unpretentious understanding and commitment to food. Food shouldn’t be intimidating. Its function is to be comforting and inviting. Simple in concept with attention placed on every detail.