“I started to understand that cooking was my life. When you are doing what you love, it is not a job.”

Most of Antonio Minichiello’s earliest memories somehow involve the kitchen. As a child growing up in Naples, Italy, the kitchen was the place where family gathered, celebrations were had and problems were solved. Most mornings, he woke to the aroma of freshly baked bread paired with a hearty ragu. In the evenings, homemade pastas, fragrant sauces, fresh herbs and wine would abound. After cooking alongside his mother as a boy, Antonio realized his passion for food and entered culinary school at age 15.

Antonio spent the next decade forging an impressive culinary career, honing his skills at some of Italy’s most celebrated hotels and fine dining restaurants, including Le Royal Meridian Hotel in Rome and Bagni di Pisa Resort Hotel in Pisa, Italy. Most recently, he served as sous chef at the Michelin star Allegro Restaurant at Four Seasons Hotel Prague. As restaurant chef for Veranda at Four Seasons Hotel Las Vegas, Antonio brings his intrinsic knowledge of authentic Italian cuisine to the restaurant.

In a city that in recent years has exploded onto the culinary scene as a premiere dining destination, Minichiello draws upon the simplicity of flavor and use of only the freshest ingredients he witnessed in his mother’s kitchen. He does not rule out creating some signature dishes reminiscent of the home-cooked meals he enjoyed as a child, and adding some special touches to make the restaurant as comfortable and inviting as his home in Italy.

“My desire is to transfer all of the passion I have to the plate,” Antonio says. Although he acknowledges it may sound cliché, he truly believes that “if you cook with love, the authenticity will come through.”

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