Michael Korowlotny
Sous Chef

“When you think about it, pirogis are not all that different from ravioli.”

OK, La Tavola Sous Chef Michael Korowlotny said that with a smile.

Maybe because he was just so happy to be rejoining his longtime friend and mentor, Nicola Mancini in this new venture. A graduate of Kaynor Tech and with nearly 15 years of every sort of restaurant experience under his belt, including the last nine years as chef at Bela Luna in Middlebury, Michael describes his relationship with Nicola as “joined at the hip.

We’ve worked together for so long we know what each other needs to make every dish work perfectly.” Whether Michael is ordering the fish and the produce, preparing sauces or cooking entrees, he is Nicola’s indispensable kitchen partner.

Mayra Victoria
Pastry Chef

If you sense a bit of LA warmth in your sweet dessert, it may be because Mayra is a product of the city of Angels. A graduate of the Le Cordon Bleu California School of Culinary Arts in Pasadena California, Mayra worked as a chef de partie and pastry chef under Chef Michael Cimarusti at Michelin starred and James Beard award winning Providence. To further increase her pastry knowledge she worked along side Chef John Park of the Water Grill. In order to refine her skills she moved on to study under the famed Chef Sherry Yard at Spago Beverly Hills. After all of her travels and journeys through Los Angeles she has come into a style all of her own based off of desserts from childhood memories and flavors. Bringing it all back to where she started and the love of cooking with her mother. Mayra brings a fresh perspective and distinguished Italian dessert menu to the Waterbury area. She uses the freshest traditional ingredients and combines them with modern technique. Her desserts speak for themselves of the journey through many four star restaurants, therefore dessert is something definitely not to be missed at La Tavola.