about

Manny is the Executive Chef and Partner of Mira in Buffalo, NY. A Buffalo native, Manny’s career in kitchens began when he was 16. He began working as a dishwasher and quickly realized his talent and interest in the restaurant industry. After several years of cooking in restaurants in Buffalo, he decided he wanted to explore the country’s best kitchens to learn as much as he could about food and restaurant culture. 

After honing his technique at the three-Michelin-starred Manresa (Los Gatos,CA) and Philadelphia staples Zahav and Jean-Georges, Manny returned home to lead the kitchen at The Grange Community Kitchen. His work at The Grange introduced a level of refined, ingredient-driven cooking that redefined local expectations and laid the groundwork for his partnership with Brad Rowell and Caryn Dujanovich. At Mira, Manny combines his high-level technical training with a deep commitment to moving the Buffalo food scene forward.

GINA OCASIO

Gina is the Executive Pastry Chef, Pasta Maker and Partner at Mira. Raised in an Italian-American family in Hamilton, New Jersey, her life has always been centered around food. 

Gina graduated from the Culinary Institute of America for Baking & Pastry in 2013 in Hyde Park, NY. 

After graduating, Gina moved to New York City to work at Michelin-starred Del Posto. After several years, she was seeking to experience something new and moved to Los Angeles to join the team at Sqirl. This time in California deeply influenced her culinary philosophy, emphasizing local ingredients & seasonality. Upon returning to the East Coast, she helped launch Fiore Fine Foods in Philadelphia, where her work was awarded "Best Pastries” by Philadelphia Magazine in 2019. Manny & Gina met while living in Philly and later moved to Buffalo, NY where Gina worked as the Head Baker for Remedy House Group. At Mira, Gina brings her career journey full circle, leading both the pastry and pasta programs.

CARYN DUJANOVICH

Caryn Dujanovich is a restaurateur and co-owner of the Grange Restaurant Group and Mira, with a portfolio of six restaurants across Western New York. Her design work has been featured nationally in Architectural Digest and Interior Design magazine, reflecting her refined, design-forward approach to hospitality grounded in a deep appreciation for seasonality, locally sourced ingredients, and the culture of thoughtful dining.

With an extensive background in management, customer service, and visual presentation, Caryn has developed a keen eye for both guest experience and design. To further shape her vision for the Grange Restaurant Group, she traveled to many celebrated restaurants across the United States, studying innovative approaches to front-of-house ambiance and service.

Her design philosophy is grounded in clean lines, thoughtful restraint, and neutral palettes accented by rich, concentrated color - creating spaces that feel both intentional and inviting. Inspired by Scandinavian modern design, Caryn balances warmth and minimalism, crafting environments that are as functional as they are visually compelling.

BRAD ROWELL

Brad is a restaurateur with six Western New York area restaurants: The Grange Community Kitchen (Hamburg); The Grange Bakery Outpost (Orchard Park); West Rose (Ellicottville); Wayland Brewing Company (Orchard Park and Lancaster) Mira (Buffalo). In 2005, Brad graduated from the French Culinary Institute in New York City. He then spent 18 years gaining culinary and business experience in several of the most decorated kitchens across Colorado, London, and New York. 

Earlier in his career, Brad was a partner at Colt & Gray restaurant in Denver, Colorado, where he received the Chef of the Year “Rising Star” distinction from Denver Magazine. More recently, Brad developed the successful dinner program at Elm Street Bakery in East Aurora and received the 2015 “Best New Chef” award from Buffalo Spree Magazine as well as “Chef of the year” from The Buffalo News in 2019. In 2020, Brad represented Buffalo at the Super Bowl’s “Taste of the NFL”. Brad and his team are committed to sustainable agriculture and locally grown foods. He strives to purchase vegetables, fruits, eggs, dairy, and meat for his family of restaurants from local sources and serve them at the peak of their growing season. Through a passion for good food and good business practices, the Grange family of restaurants have grown to employ over 150 Western New Yorkers.