Chef Nicola Mancini, Jr.
“I knew what I wanted to do when I was 13.”
Like so many other passionate chefs, Nicola Mancini learned the secrets of great cooking from his family. In his case it included great grandparents, grandmothers, aunts and uncles. It seems everyone in the family had a passion for and an appreciation of the art of cooking.
He augmented that invaluable education by graduating from the Culinary Institute of America and working for 20 years in the finest Italian restaurants in America. From Spiaggia in Chicago to Billy Grant’s Bricco in West Hartford with stops at the Max Group and a half dozen hometown Waterbury restaurants along the way, Nicola knew that one day he’d put it all together back in his home town.
La Tavola is the culmination of that dream.
“My goal with La Tavola is to create dishes and a dining experience that makes my customers... happy. It’s that simple and it is what we are all committed to.”
A Waterbury native, Pasquale envisioned bringing a new and exciting concept to the restaurant scene. His goal for La Tavola was to create an upscale Italian restaurant, which would balance an ambiance of a modern lounge with a cozy, upscale dining.
As a Former Waterbury Electrical Contractor and the owner of Chef’s Equipment Co. having 20+ years experience in the construction trade and in the design and building of restaurants through out Connecticut, Rhode Island, New York and Massachusetts. Pasquale has always had a desire to build a restaurant of his own with a great feel and atmosphere for all people to enjoy.
Having a passion for great food and wine, Pasquale’s vision is to make La Tavola a true restaurant of distinction in Waterbury.
The truest of Waterbury natives, John grew up in the Town Plot section and today lives just a block from his newest venture, La Tavola. A friend of Pasquale since their days at Al’s Sea Food decades ago, John manages the day-to-day operations of La Tavola.
A member of the Waterbury Town Committee for more than 20 years, a Fire Commissioner for 9 years and a former manager of a variety of restaurants and nightclubs… including Backstage, Shelley's Café, Waverly Tavern, Casablanca and Bogarts… John has done it all.
A seasonal chef at Holiday Hill, he too has made menu suggestions, pointing out the Garganelli as one of his favorites. More importantly he is the one who brings a warm smile and a friendly personality to La Tavola.
“When you think about it, pierogis are not all that different from ravioli.”
Okay, 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 entrées, he is Nicola’s indispensable kitchen partner.