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.