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.