Our Team
Manuel Berganza
Born in 1895, Manuel is a young Asturian chef who trained in Bilbao and worked with Sergi Arola as his sous-chef both in La Bronche and in his bistrot Sergi Arola Gastro, where they were awarded two Michelin Stars.Meanwhile, he also trained in restaurants including Quique Dacosta’s El Poblet in Denia (3 Michelin Stars) and Grant Achatz’s Alinea in Chicago (3 Michelin Stars).
In 2012, he moved to New York and opened Andanada 141, a tapas restaurant in Manhattan’s Upper West Side that was awarded one Michelin Star.
Then, in 2017 he moved to Singapore to launch Tapas Club, a Spanish restaurant concept that quickly spread throughout Singapore, Indonesia and Malaysia, leading him to manage a large number of people.
His international profile was shaped by his professional collaborations and projects all around the world: Russia, Mexico, New York, Switzerland, Atlanta and Los Angeles.
He now puts his extensive culinary experience into play in the kitchens of Azotea Grupo, surrounded by an amazing team.
Luca Anastasio
Luca Anastasio has been preparing the most delicious drinks for over 18 years. His adventure started in his homeland, the Amalfi Coast in Italy. He then studied hospitality management in Switzerland, before moving to London to learn English and improve his knowledge of cocktails.Shallow Sun Club boasts an elegant, sophisticated and top-notch cocktail list.
We love enjoying life and good drinks. And this is why our cocktails are designed to be the best around.
