SEPTEMBER HIGHLIGHTS: MEET THE CULINARY TEAM OF
B&B HOSPITALITY GROUP LAS VEGAS

B&B Hospitality Group’s Las Vegas restaurants, Carnevino Italian Steakhouse, OTTO Enoteca e Pizzeria, B&B Burger & Beer and B&B Ristorante, are known for using only the freshest ingredients, creating everything in-house and their commitment to culinary excellence. Meet the executive chefs of each restaurant along with recently appointed Culinary Director Nicole Brisson.
Nicole Brisson, culinary director, B&B Hospitality Group Las Vegas

B&B HOSPITALITY GROUP
Culinary Director Nicole Brisson is the driving force of the culinary team at B&B Hospitality Group’s four Las Vegas restaurants. Chef Brisson oversees ever-changing menus, sources new ingredients and makes sure the quality of cuisine served is always top-notch.

Prior to her appointment as culinary director, she was the executive chef at Carnevino at The Palazzo. In that position, she oversaw a staff of nearly 120 employees at what many food critics consider one of the best steakhouses in the country. She also served as chef di cucina at B&B Hospitality Group’s OTTO Enoteca e Pizzeria for three years.

Chef Brisson’s culinary vision for B&B Hospitality Group Las Vegas is clear: to continue to showcase Italian culture and food to the Las Vegas audience. Chef Brisson leads the Las Vegas team together with Director of Operations Zach Allen, who first hired Brisson 10 years ago.

Brett Uniss, executive chef, B&B Ristorante

B&B RISTORANTE AT THE VENETIAN
Brett Uniss is the executive chef at B&B Ristorante where he oversees a kitchen staff that executes classic and adventurous Italian cuisine. Chef Uniss creates dishes from every part of the animal, wasting nothing, as part of B&B Hospitality Group’s commitment to being green. He keeps a sustainable kitchen in mind at all times when cooking.

His culinary philosophy for B&B Ristorante is to present the food and showcase the products as simply and beautifully as possible. He enjoys working with the seasons and the farmers and producers he has cultivated relationships with over the years.

Chef Uniss’ favorite pasta at B&B Ristorante is the beef cheek ravioli. Chef Uniss explains one bite of this dish brings back memories of enjoying ravioli with truffle duck liver sauce for the first time at Babbo New York (another B&B Hospitality Group restaurant) which inspired him to work at B&B Hospitality Group.

Jon Littleton, executive chef, Carnevino Italian Steakhouse

CARNEVINO ITALIAN STEAKHOUSE AT PALAZZO LAS VEGAS
Jon Littleton takes the lead as executive chef at Carnevino Italian Steakhouse, where he was previously sous chef. Before returning to Carnevino, he served as executive chef at B&B Burger & Beer.

Chef Littleton’s culinary vision for Carnevino Italian Steakhouse is to share his passion and enthusiasm of creating amazing food with the freshest ingredients possible, while also providing an exceptional guest experience.

Chef Littleton’s choice cut at Carnevino: The nine-month dry-aged ribeye from the special off-menu Riserva program.

Elisabeth McGee, executive chef, B&B Burger & Beer

B&B BURGER & BEER AT THE VENETIAN
Elisabeth McGee is the executive chef at B&B Burger & Beer. She is responsible for making gourmet burgers and sandwiches and creating savory daily specials. Chef McGee brings more than 15 years of food and beverage experience to Mario Batali’s signature burger joint.

Chef McGee’s culinary vision for B&B Burger & Beer is to have people enjoy the experience of amazing food prepared ethically and with integrity paired with impeccable and memorable service.

Chef McGee’s favorite burger at B&B Burger & Beer is the Royale with Cheese burger which features tender caramelized onions and bold Robiola cheese paired perfectly with the radicchio and parmesan cream.

Danny Herrera, chef de cuisine of OTTO Enoteca e Pizzeria

OTTO ENOTECA E PIZZERIA AT THE GRAND CANAL SHOPPES AT THE VENETIAN
Danny Herrera is the chef de cuisine at OTTO Enoteca e Pizzeria at The Venetian. He has been with B&B Hospitality Group since the restaurant opened in 2007. In his current position, he is charged with overseeing the kitchen’s day-to-day operations and the execution of the menu.

Chef Herrera’s favorite pizza at OTTO Enoteca e Pizzeria is the summer corn pizza, a dish he created to highlight the sweet corn at its prime. The pizza starts with corn spuma, fresh mozzarella, charred corn kernels and Fresno chiles for a hint of spice. Upon request, 24-month aged prosciutto can be added for a rich depth of flavor.

 

 

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