Chef Pfannerstill knew from a young age the kitchen is where he wanted to make his mark, since the very beginning he gravitated toward big bold flavors. Wanting to ground his arsenal in classic french technique he went to work at the venerated Greenbrier, followed by a successful stint in some of Puerto Rico's best restaurants. His time in the Caribbean sparked a love for the food and culture that still influences his cuisine today. After moving to NYC he worked at Cafe Boulud and in 2012 Nick took over as Chef de Cuisine at Michelin starred Dovetail in the upper west side. Currently his menus can be found at Mothers Ruin(SOHO) and Loverboy(East Village). Now he brings all his talent and experience to his own endeavors at Pablo Hospitality.
Alberto Miranda was brought up in the hospitality industry from an early age, his grandparents having run a restaurant for 40+ years, he grew up spending his time after school at the establishment. In 2009 he wanted to expand his food knowledge so he moved to NYC to study at the French Culinary Institute and interned for Dave Arnold (Director of Culinary Technology at the school). After spending years at Rouge Tomate, Alberto fell in love with the cocktail world. This lead him to join the seamstress and in good company hospitality crew at Belle Shoals where he went from Bartender to Beverage Director and General Manager and had creative control of both bar and kitchen. He now specializes in unique and culinary driven bar programs.