Picasso, Las Vegas, NV (French)
Chef: Julian Serrano
Chef Julian Serrano though born and raised in Madrid, Spain, has always had a strong affinity for French cuisine. Regarded as one of the best Chefs in the United States, Serrano is the recipient of two James Beard Awards for Best Chef – California in 1998, and Best Chef – Southwest in 2002. Receiving formal French culinary training in some of the finest French restaurants, Serrano is known for his pursuit of quality, consistency, and high standards. Chef Serrano is also known for his time on the hit show, Top Chef, where he led his team to victory in 2014. Known for his consistently delicious dishes and unforgettable plating, when you dine at one of Serrano’s restaurants, you will never leave disappointed.
Located on the ground floor of the famous Bellagio Hotel in Las Vegas, Picasso has been serving up French cuisine with a Spanish influence since it opened in 1998. Picasso has a truly elegant ambiance, with vaulted ceilings, crisp white linens, and a view overlooking the Bellagio fountains. The restaurant is decorated with all original works of art from its namesake, Pablo Picasso, which the waitstaff will happily explain to you upon your request. Picasso offers both a set Degustation Menu and a Prix Fixe Menu that allows for more choice and flexibility in your selections. Be sure to start your meal with the Warm Quail Salad with Pine Nuts. This is one of Chef Serrano’s classic dishes that he is well known for and is popular amongst guests. The Foie Gras Au Torchon is another must-have on the menu. While Foie Gras can sometimes be too savory for all palates, Chef Serrano manages to combine sweet flavors of Pear Chutney and Walnuts to bring some balance to the dish and adds Brioche for additional crunch and texture. Your taste buds will thank you for this dish! For your main course, you can choose between options like; Butter Poached Lobster, Veal Chop, and Roasted Pigeon to name a few. No matter your selection, you can expect the same attention to detail, and taste that you have come to expect from Chef Serrano. For dessert, guests can select any item from the dessert menu, such as Blueberry Panna Cotta with Strawberry Compote and Pistachio-Lemon Meringue with, Pineapple Upside Down Cake with Banana-Coconut Sorbet, and Green Tea Cheesecake featuring Apricot Caramel and Elderflower Sorbet. Wine pairings are available upon request and guests may also order from the featured wine list.
- 2 Michelin Stars (2009)
- Gayot, Top 40 Restuarants in the U.S. (2004-2017)
Phone: (702) 693-8865
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.