Chef Pete Ghione
Chef Pete attended the New England Culinary Institute in Burlington, VT. After finishing the program, he completed two externships; the first in Boothbay Harbor, Maine and the second in Napa Valley, CA, before moving to one of the four culinary Mecca’s of the country, Las Vegas.
Pete’s first introduction to the Culinary Lifestyle was at Charlie Palmer’s Aureole Restaurant at Mandalay Bay. He worked for over six years with William, four at the Rio Hotel and Casino where he held a variety of positions. The most recent position was as Executive Chef, overseeing 18 restaurants and production kitchens.
In 2004, Pete was a team chef for the Las Vegas Silver Medal Olympic team in Erfurt, Germany, which was the first time Las Vegas has been represented in such an event. In his spare time, Pete enjoys spending time with his wife, Ingrid, who does all the cooking at home, and three-year old daughter, Alexandra. His other interests and hobbies are riding his Harley v-rod, painting, drawing, skiing and hopes to get back into the game of golf.
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Recipes by Chef Ghione
Quick, healthy, colorful salad made from fresh ingredients and a delicious and light Italian dish made with roasted eggplant adds a wonderful, smooth flavor and the filling of mushrooms give it a woody flavor.
Start your morning with healthy and delicious "Breakfast of champions" having omelet, turkey and bacon stripes with green salad on the side.
Start your morning with healthy and delicious smoothie having blueberries, figs, baby spinach and coconut water.
Minestrone is an Italian soup made with fresh seasonal vegetables. Common ingredients include beans, celery, carrots, stock, tomato juice and cabbage garnished with sweet basil and parmesan cheese. Also, a delicious baked Salmon on artichokes and green salad made with white beans, watercress, and lambs lettuce using all organic ingredients.