Sustainable sources and synchronicity are the focus of dishes served on Skool’s sun soaked patios. Skool was inspired by the schools of social fish off the coast who, like Skool’s staff, thrive by swimming in coordination. Husband and wife pairs, Toshihoro and Hiroko Nagano and Andy and Olia Mirabell, found local designers who utilize recycled and refurbished materials to help them create an enticing and comfortable atmosphere. Chef Toshihiro Nagano mindfully finds his local ingredients and utilize international accents to cook from the heart.