Born and raised in Palermo, Sicily, Manny has always been inspired by an old-world approach to cooking – quality ingredients prepared in simple ways leaving little waste behind. Growing up surrounded by resourceful cooks and experienced farmers is what drew him to his obsession with the Cucina Povera foodways, practicing tradition while also looking into Sicily’s deep diversity of culture to create a contemporary future.
Moving to the South as a child, Manny was exposed to the Louisiana ingredients and way of life. Relocating to Lafayette in 2008, he joined in the opening of Jolie’s Louisiana Bistro as sous chef and charcutier. In 2011 he was promoted to executive chef establishing a reputation as a leader in Lafayette’s rebirth of the Farm to Table movement. As a culinary activist, Manny served on the advisory board of Acadiana Food Circle as a representative for the Slow Food movement. In 2012, he was invited to appear at the esteemed James Beard House to cook and showcase his Louisiana Farm to Table cuisine. That same year he was awarded the prestigious 5 Chefs to Watch Award by Louisiana Cookin’, and Best Chefs Acadiana Profile in 2016.
In 2013 Manny launched his own product line of pickles and charcuterie under the label Bread & Circus Provisions. Following shortly thereafter in 2014, Manny opened a restaurant of the same name as executive chef an owner. Bread & Circus Provisions is his testament of back to basics cooking with a warm and welcome approach. Since its opening B&CP has led multiple movements in the Lafayette dining culture, including charcuterie/salumi and Neapolitan pizza. Inspired by Augello’s Sicilian upbringing, B&CP brings wood-fired Neapolitan pizza and straightforward southern Italian cooking to the Cajun table.