Rising Stars: Meet Manuel Barella of Denver

Today we’d like to introduce you to Manuel Barella.

Hi Manuel, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
My story in USA starts with a J-1 visa in Tunica, MS working at the Goldstrike casino. After a year and a quick trip back to Mexico, I moved to Atlanta, GA and worked at the St. Regis. The chef there offered me a TN visa (3 year) to work at Sea Island Resort with that experience becoming my first fine dining restaurant. My next stop was Napa Valley and after 2 years there, a Michelin restaurant under my belt, and now a resident, I moved to Boulder, CO to work at my dream restaurant, Frasca Food & Wine. There I worked for Eduardo Vallelobo and Kelly Jeun for a little over a year before getting reached out (first time ever that happened to me) by Uchi in Denver. I decided to take the leap into Japanese cuisine and became the sous chef there. After COVID hit, i got reached out by Bill Espiricueta to take over the space where Acorn was, since now it was going to become a Mexican restaurant called Bellota, and that is where my career really took off.

A year after we opened, I got nominated for James Beard Award Emerging chef 2022, followed by Starchefs Brooklyn Rising star award among many others that year. I end up leaving Bellota in October 2022 and became the Culinary Director for Robert Thompson and a new pickle ball concept getting ready to open. At the same time, I get contacted by Top Chef to apply for Season 21, so I decided to give it a shot, and I got to be in the most prestigious cooking competition nationwide, placing 5th out of 16 chefs. That was a great way to put my name out there and started traveling cooking in multiple cities across the country.

In November 2024, I stepped down from that company and started getting ready to receive my first born and dedicate time to my family while doing pop-ups. Out of nowhere, I get the opportunity to open another dream of mine, a BBQ restaurant with a Mexican twist. That is when Riot BBQ came to fruition and opened on June 5th, 2025. I am now living my dream of cooking smoked meats and have the best work life balance of my career to be a present dad and husband.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Definitely not a smooth road. There have been many challenges as an immigrant constantly moving to wherever my visas were sending me. Being away from family and friends, almost missing the passing of my dad during covid was one of the hardest sacrifices I have experiences in the name of “the American Dream”.

Having to constantly prove myself that I am as deserving and capable as an American, and not only because I was a J1 or not a citizen I was also going to put up with constant reminders that I was just visiting. I have always worked hard to stand out, but not being “from around here”, especially in the south, was always something that was held over my head.

At the end of the day, I just want to have something to show for and make those sacrifices worth something. Now I have my own family, my community and my friends, and I cannot express how much better life is after 16 years in this country.

Can you tell our readers more about what you do and what you think sets you apart from others?
With Riot BBQ, I want to continue to be an ambassador for Mexican food. I have nothing against Tex-Mex, but when I think about the food I miss, I go back to the food I grew up with for 24 years in Monterrey, MX.

When people talk about Mexican chefs representing Mexico outside of the country, I want my name to be included in the conversations. I want to help people connect through food and travel thanks to what I can bring to the table. Nowadays, with the experience I have acquired and different cuisines I have been exposed to, I feel comfortable introducing Mexican flavors to other styles of cooking.

Can you talk to us a bit about happiness and what makes you happy?
Being able to provide for my family is the number one priority. Also having the opportunity to go out and experience other restaurants is something that puts a mile on my face. It helps me learn, support the community, and not have to do dishes lol

Having created a culture where I get to spend time with my wife and my baby is something I won’t ever take for granted, especially in this industry. I will always be a dad and a husband before being a chef.

Contact Info:

• Website: https://www.riotbbqcompany.com
• Instagram: @chefmannybarella
• LinkedIn: https://www.linkedin.com/in/manuel-barella-731b41154/