Manolo Restaurant

Local Ingredients in Traditional Mediterranean Fare and Presentation

Chef / Restaurateur Pedro Garzon brings his own style and sensibility to Manolo Restaurant in Westport, CT. Named after Garzon’s great grand uncle who served in the Spanish Army and is responsible for exposing his nephew to numerous cuisines throughout Spain, Portugal, France and Italy, Manolo is that comforting respite where good food is matched with service and a sense of being transported to an European brassiere. Chef Garzon is a native of both the US and Spain, where his family has been growing olives for oil for generations. Trained at the French Culinary Institute in both culinary arts and Restaurant Management, Chef Garzon has run kitchens for General Electric’s world headquarters, Waldy Malouf’s Beacon Restaurant, and Cascadia in Seattle, rated one of Esquire’s “Top 50 Restaurants in the World.” Chef Garzon has trained in the kitchens of David Burke at The River Café, Terrence Brennan at Prix Fixe, and Andre Dauguin at the Michelin two-starred Hotel de France but he is best known as Connecticut’s popular Barcelona Restaurant Group’s Executive Chef.