Mifflin Street Home Page

Prior Chefs

2009-2011
Menachem Tabanpour
.
Menachem grew up in a family with a strong emphasis on food. Menachem is a self-taught chef that began experimenting in the kitchen at a very young age and by the age of 13 he was already cooking 6 course meals for family gatherings. His mother is French and his father is Persian, something that has greatly influenced his cooking style. Persian cuisine has very exquisite flavors from the aroma of exotic spices, while French cuisine is refined and delicate in it's own way.

2008-2009

Jennie Capellaro

Current owner/creater of the Green Owl Cafe

2008

Aaron Coyes

"I am myself a vegetarian and have been cooking for 10 years plus. I've a great grasp on spices, soy products, baking, and creating menus. I recently moved from San Francisco, CA. where I worked at Pauline's Pizza, a renowned pizza joint. "

2007-2008

MaryLee Haughwout

"When I cook I try to use as many local, seasonal ingredients as possible. Generally, my food is inspired by what I see at the farmer's market that week. Nutrition is important to me, as well as food that looks and tastes good!"

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	2009-2011 Menachem Tabanpour . Menachem grew up in a family with a strong emphasis on food. Menachem is a self-taught chef that began experimenting in the kitchen at a very young age and by the age of 13 he was already cooking 6 course meals for family gatherings. His mother is French and his father is Persian, something that has greatly influenced his cooking style. Persian cuisine has very exquisite flavors from the aroma of exotic spices, while French cuisine is refined and delicate in it's own way.
	2008-2009 Jennie Capellaro Current owner/creater of the Green Owl Cafe
	2008 Aaron Coyes "I am myself a vegetarian and have been cooking for 10 years plus. I've a great grasp on spices, soy products, baking, and creating menus. I recently moved from San Francisco, CA. where I worked at Pauline's Pizza, a renowned pizza joint. "
	2007-2008 MaryLee Haughwout "When I cook I try to use as many local, seasonal ingredients as possible. Generally, my food is inspired by what I see at the farmer's market that week. Nutrition is important to me, as well as food that looks and tastes good!"