Chef Luciano Pellegrini

• James Beard Award Winner
• ChefLive Vice President

Bergamo, Italy is the birthplace of one of America’s most established chefs, Luciano Pellegrini. Unaware of his future success, Pellegrini began his culinary experience in his mother’s kitchen. When he was 13, he was enrolled at one of Italy’s most prestigious hotel schools, San Pellegrino. He spent his teenage years attending school and gaining experience at various restaurants. Once graduated, Pellegrini was exposed to dining at its finest when working at “Locanda dell’Angelo, a one-star Michelin rated restaurant in Michelin, Italy.

At the age of 18, Pellegrini completed his required one-year of military service as a parachutist. Keepingwith the routine of going high above the standard, Pellegrini worked for an impressive list of Italian eateries. The year 1985 marked the beginning of a new adventure for Pellegrini when he was convinced by a friend to accept a job offer from Piero Selvaggio in America.

By 1987, Pellegrini was quickly developing his cooking and leadership skills as a pasta chef at Primi and then in 1991 as head chef at Posto restaurant. Posto manager Santo Selvaggio accredits Pellegrini for much of the restaurant’s success. Voted as “Best in the Valley” by Max Jacobson, Posto received four stars from Larry Lipson of the Los Angeles Daily News. Los Angeles Times reviewer, S. Irene Virbilia, has famed Pellegrini as “a man you can trust with pasta” and has further commented that his kitchen excels at “the kind of rustic main courses you might find in the Italian countryside.”

During different stages in his travels, Pellegrini has worked with four of the most reputable chefs in the world; GianFranco, Vissani, Fulio Angelini, Paola DiMauro and Nadia Santini.

To further perfect his culinary art, Pellegrini returned to Italy. During his hiatus, he learned the art of grilling on the “fogolar,” a traditional, flavorful way of cooking on a wood-burning grill. Also, he spent much of his time with Bruno Libralon, a renowned Italian Chef. Libralon, leader of the Italian Chef Association, is often referred to as the “King of Fish.” In addition, Pellegrini worked with a local sausage connoisseur to perfect his sausage making skills.

After Pellegrini returned stateside he showed off his new style at Posto. Consequently, the James Beard Foundation listed him among the Top 10 chefs in Los Angeles. He maintained this position for six consecutive years.

In 1999, Pellegrini was given the chance to input his creativity when Valentino Las Vegas was opened. His dedication has turned Valentino into one of the leading Italian restaurants in Nevada. Backed by his culinary expertise, Valentino Las Vegas has received numerous awards including a 2001, 2003 2004, 2005 and a 2006 Las Vegas Life Epicurean Award for Best Italian Restaurant.

Pellegrini is also a partner at Giorgio Ristorante E Caffe, located at Mandalay Place in Las Vegas. The menu, partly created by Pellegrini, reflects the chef’s versatility as the casual dining spot features such fares as gelato, pizza, and tasty appetizers.

In 2003, Pellegrini was the only chef in Las Vegas who was nominated by the James Beard Foundation. Then in 2004, he received the recognition of Best Chef in the Southwest by the Foundation. This category includes chefs who have set new or consistent standards of excellence in their respective regions.

Numerous food critics have given Pellegrini rave reviews for his culinary talents and for bringing “a taste of Italian countryside” to America. With his growing popularity, the demand for Pellegrini’s talents will definitely soar him to a higher place than even a parachutist could travel.

Recipes by Chef Pellegrini