What isOUR PHILOSOPHY


Cento was started from Avner's desire to share his experiences with the people around him through cooking. At Cento, Avner is responsible for all facets of the kitchen, including menu design and development.

Avner brings his philosophy of thoughtful, seasonal ingredients to every dish with an element of fun. The concepts are simple - great food at affordable prices.





IngredientsFRESH AND HEALTHY


WE USE FRESH AND HEALTHY
INGREDIENTS FOR OUR FOODS





Meet OUR STAFF


Avner Lavi

EXECUTIVE CHEF

Raised in Los Angeles, CA, Avner enrolled in the Johnson and Wales Culinary Program. Leaving the school shortly after, Avner joined the Sotto team as a grande manager and line cook. His pasta and pizza training continued as he joined Superba Snack Bar with Jason Negroni, and then the award-winning chef, Ori Menashe at Bestia as the pasta cook. Avner was also the opening team for Jason Negronis’ Bside Pizza Bar in New York.

In 2015, long-time friends, Avner and Santos Uy opened Cento Pasta Bar as a lunch residency at Santos’ downtown wine bar, Mignon.