Yamil Melendez, originally from Puerto Rico, moved to upstate New York at the age of 14, where he worked in food service and hospitality throughout high school and college. In 2005, when Yamil moved to New York City, he was in search of his next step and took a position at Kittichai at the 60 Thompson Hotel. Fast forward to 18 years later, and Yamil has worked every front-of-house position, from server at Thom Bar and maître d’ at A60 to AGM at AMADA, and most recently general manager and wine director at Michelin-starred Casa Mono. With many years of New York City hospitality experience, Yamil has had the opportunity to evolve and grow in the ever-changing restaurant world. His passion for food, wine, and the everyday challenges of the industry keep him curious and hungry.
Henry Bueno fell in love with the hospitality industry at a very young age. He was first introduced to the restaurant world by his dad, who was a chef at the time. His early memories of hospitality date back to the late nineties, when he would play video games and enjoy pastries while his dad worked at Tavern on the Green. When Henry was 17 years old, he started working in the industry at Pipa, a Spanish tapas bar in Flatiron, and fell in love with serving people and making drinks. He then went on to work at various restaurants over the years with David Burke Hospitality Management before joining the Nerai team in 2016. Henry holds a bachelor's and master’s in mathematics but feels the restaurant world is his true calling and feels right at home at Nerai.