Meet the Team
At the heart of Castell’s is General Manager Henry Aguilar, a seasoned hospitality expert with over 20 years in the restaurant industry. Known for his meticulous attention to detail, Henry has built a reputation for excellence across Michelin-starred establishments worldwide. His career includes training under culinary icons like Alain Ducasse and Charles Masson, as well as leadership roles at renowned spots like The Beatrice Inn, Chumley’s, and Jean-Georges. With each guest, Henry’s dedication to exceptional service ensures that dining at Castell’s feels both personal and unforgettable.
Complementing the culinary experience, sommelier Ralph Mann has carefully curated a wine selection from premier vineyards in France, Italy, Israel, Spain, New Zealand, and the United States. Each wine is chosen to enhance the flavors of the menu. Meanwhile, renowned barman Milan Obrenovic brings his signature touch to our cocktail offerings, crafting standout drinks that elevate every meal. Signature options include the Truffle Hog, a rich blend of roasted pineapple-infused whiskey, peaty scotch, truffle honey syrup, and ginger, as well as Castell’s Martini with cardamom-infused vodka, homemade sweet vermouth, and coffee liqueur.
At Castell’s, every detail, from wine and cocktails to the service itself, is designed to offer guests an exceptional dining experience.
