Full of life, adventurous, and always young at heart, Miguel Pizarroso has always been fascinated by cooking starting with his mother’s homemade dishes.
Having the opportunity to work at the Centennial Olympic Games in Atlanta, Georgia and the 41st Super Bowl in Miami, Florida, Chef Miguel decided to further pursue his passion for food by attending Johnson & Wales University in North Miami, Florida. But not before touring Europe as a young man staying in hostels and seeking opportunities to work in Spanish & Italian Restaurants to discover and learn firsthand cultural dishes from which they originated.
Jawad was first introduced to the restaurant industry by working as a cook in several kitchens in the DC area. While cooking Jawad learned that his passion was in the front-of-house taking care of guests, and transitioned to a server position, first at Le Bistro Restaurant in Bethesda in 1996. Two years later, he started as a server/bartender at Mendocino Grille & Wine Bar (First wine bar in DC). Jawad was soon promoted to maitre d’ then to assistant general manager. In 2005 he helped direct the opening of one of Washington’s most anticipated new restaurants, Sonoma Restaurant And Wine Bar, while at the same time guiding an intimate DC favorite, Mendocino Grille And Wine Bar, to its first ever 100 Very Best Restaurants selection in the Washingtonian Magazine.