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Chef Bollo
came to the states in
1995 and was immediately taken in by Ignacio
Blanco, a successful chef/restaurant owner who
had already established himself throughout Connecticut
as the premiere Spanish cuisine restaurateur
by way of his three restaurants; Mediterranean
Grill in Wilton, Pika Tapas, and Meson Galicia.
Bollo came on board
and took things a step further with all
three restaurants by training the chefs, developing
new menus based on Mediterranean cuisines, and
creating a style all of his own. With all three
places finely tuned, Bollo
returned to Spain to further study and
hone his culinary skills.
Bollo
perfected his signature Basque/French
cuisine after a stint in several highly
Michelin rated hotels and restaurants in
Palma de Mallorca, San Sebastian, and
Lasarte. In 1999 Bollo
reunited with Blanco to create Meigas in
New York. |
