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. Bollo came on
board and took things a step further with all three restaurants
by training the chefs, developing new menus based on
Mediterranean cuisines, and creating a style all of his own.
With all three places finely tuned, Bollo returned to Spain to
further study and hone his culinary skills. Bollo perfected his
signature Basque/French cuisine after a stint in several highly
Michelin rated hotels and restaurants in Palma de Mallorca, San
Sebastian, and Lasarte. In 1999 Bollo reunited with Blanco to
create Meigas in New York.