Skool consists of two husband and wife pairs, Toshihoro and Hiroko Nagano and Andy and Olia Mirabell.
Skool’s cuisine is fish focused and mindful of sourcing sustainable and local ingredients. The playful style of food and service is our ‘school of thought’! Chef Toshihiro Nagano’s seasonal menus utilize international accents and are always cooked from the heart.
Skool’s use of local designers who utilize recycled and refurbished materials helped us create an enticing and comfortable atmosphere. The sun soaked patios are the perfect place to enjoy our seasonal artisan cocktails and inventive dishes.
Come swim with our Skool.
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