Nick Pietroniro is a self-taught chef from Connecticut with a ton of passion for cooking. He began his journey in restaurants at the age of 15 working as a pizza chef. From there, he worked his way up to managing restaurant operations. After spending a few more years in Connecticut, he decided to leave for Boston to expand his knowledge and experience. After managing multiple restaurants, he assumed the role as a research and development chef, where he found his true passion for Ramen.

At KuruKuru, Nick runs the restaurant operations and assists in the kitchen to ensure smiles on people’s faces.

Gino Bolandrina has been passionate about food since his childhood. At age 7, he received training at the Heny Sison Culinary School in the Philippines. He found his passion at Pikaichi in Boston, where he worked as a waiter then kitchen chef. This job led him to pursue Japanese culture and food quality for his career. He has over 10 years of experience running and managing Ramen restaurants in the Greater Boston Area.

Gino leads menu creation, daily food prep and all other cooking related responsibilities. He works with suppliers, ensures food quality in every meal, and assists with all back of house tasks and duties.

Jesi Bolandrina has over 7 years of experience in restaurant and hospitality positions, growing from customer service roles to management positions like General Manager. In previous roles, she has played key roles in hiring, training and managing staff to ensure every guest has a memorable experience. While she doesn’t cook, she has a respect and understanding of how a kitchen needs to function to fill orders and bellies.

Jesi also has experience working in marketing and branding roles for restaurants, nonprofits and higher education. At KuruKuru, she leads marketing, branding and outreach efforts.