Manuel Solorio Aguirre
Executive Sous Chef (NYC)
Manuel Solorio Aguirre entered the hospitality industry by taking out trash and washing dishes at age 12. Once he developed the skills to cook pasta and open oysters, he began working in restaurant kitchens while apprenticing at fish and meat shops.
Training under Master Chef Erik Blauberg for seven years, Manuel learned to build people, develop a palette, and execute a multitude of cooking techniques. After working for restaurants like Sarabeth’s and The Odeon, Manuel created a yogurt concept with his daughter Lizbeth, who was 10 years old at the time. He joined Two Hands in September of 2022.