Growing up in the border town of Laredo, Texas and influenced by his Mexican heritage, Manuel began cooking at an early age and has never stopped. Manuel was classically French trained at the New England Culinary Institute in Montpelier, Vermont. After moving up the ranks from Garde Manger to Tournant at New York's Le Cirque 2000, he then worked with executive chef Mario Batali at Babbo Restaurant where he quickly rose to sous chef. Manuel believes that it is always good to inject new ideas and stir things up.