Upon graduation, Mannino received an offer to spend a year working in the classical French kitchen of Les Nomades in Chicago. It was here that he decided to embark on his own culinary journey, experiencing the palate and cuisine of five different cities in five years. Upon returning to the East coast, he joined the team at Olives in Charlestown, Massachusetts, under the tutelage of chef/owner Todd English.
An opportunity presented itself in San Francisco, prompting the difficult decision to leave Olives in Boston and explore another region of the country. At Brasserie Savoy, Mannino learned to manipulate the classical French skills he had perfected in Chicago in a loose bistro setting under executive chef Fabrice Canelle. But this experience also turned into a visit when he received a call that opened the door of a lifetime.
Las Vegas was experiencing the birth of the exclusive five-star hotel Bellagio. Mannino’s experience and time at the original Olives proved him the ideal candidate for the assistant executive chef position with Victor LaPlaca, currently the executive chef at Olives in the W Union Square in New York. Together they opened the western-most extension of Todd English’s signature restaurant. Mannino’s relationship with The Olive Group grew; at the tender age of 25, he was called upon to open the Washington, DC, location of Olives in November 1999.
After years of hard work and countless culinary travels, including Orlando,
London and the Queen Mary 2 project with Todd English, Mannino returned
to Olives at the Bellagio in July of 2004. There he continues to hone
his skills daily with innovative ideas in brilliantly executed style.