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This profile was last updated on 11/1/2009 and contains contributions from the  Zoominfo Community.

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Wrong Ignacio Blanco?

Ignacio Blanco

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Background Information

Employment History

Owner

Meigas Restaurant


Chef - Owner

Meigas Restaurant


Part Owner

Meigas Restaurant


Chef and Restaurant Owner

Meetings LLC


Owner


Web References(23 Total References)


Luis Bollo Executive Chef, Menus based on Mediterranean Cuisines at Meigas Restaurant in Norwalk, CT Fairfield County Connecticut.

www.meigasrestaurant.com [cached]

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.
In 1999 Bollo reunited with Blanco to create Meigas in New York.


Connecticut Magazine - The Ins and Outs

www.connecticutmag.com [cached]

Ignacio Blanco, chef-owner of Meigas in Norwalk and Ibiza in New Haven, agrees."In the '80s," he says, "the big companies controlled everything.


Fairfield County Business Journal

www.fairfieldcountybusinessjournal.com [cached]

"I think it would be nice to have outside dining for the restaurant," said Ignacio Blanco, part owner of Meigas, a Spanish restaurant in an old renovated building, the Trolley Barn on Wall Street."I could seat about 30 people." Most of Blanco's customers come from out of town, but sidewalk dining may help lure Norwalk residents, he said.


Mainly Meetings - Chef Bios

www.mainlymeetings.com [cached]

Chef Bollo came to the United States in 1995 and was immediately taken in by Ignacio Blanco, a successful chef/restaurant owner.
Blanco 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 In 1999 Bollo reunited with Blanco to create Meigas in New York


www.connecticutmag.com

Galicia, for example, where chef-owner Ignacio Blanco comes from, has a long, craggy, windswept, rain-washed coast with thrilling views and the best seafood in the world-which Ignacio (as everyone calls him) personally imports for his restaurants.


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