CHEF NICOLE BRISSON

BATALI & BASTIANICH HOSPITALITY GROUP

BIO.

Prior to her appointment as culinary director, Chef Nicole Brisson 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.

Before joining Carnevino, Brisson served as chef di cucina at B&B Hospitality Group’s OTTO Enoteca e Pizzeria at The Venetian for three years. While at OTTO, she oversaw the salumi and antipasti programs, executed the company’s green initiatives and managed the kitchen staff. Before working with B&B Hospitality Group, she opened Wynn Las Vegas where she worked under Chefs Steven Kalt and Paul Bartolotta.

Brisson grew up in upstate New York. There, she first acquired familiarity with the culinary industry by her mother, who grew up in the restaurant business in Saratoga, New York. Her mother was dedicated to creating meals from scratch and preserving the harvests from their garden to prepare for the winters, a practice that continues to inspire Brisson. She secured her first restaurant job at age 14 and worked for Bill Benson, who operated a farm-to-table restaurant with his wife. After she worked for Benson and graduated from the renowned cooking school, Johnson & Wales University, she developed a close friendship with food writers Molly O’Neill and Faith Willinger, who further encouraged her love for local produce and cured meats in both the United States and Italy. Subsequently, Willinger arranged for her to work at some of the best restaurants in Italy. This led to her meeting and working with popular Italian butcher, Dario Cecchini, who was also same butcher who trained Mario Batali’s father, Armandino.