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. Keeping with 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
Moist, smoky, marinade with beer salmon grilled on maple plank served with assorted colorful grilled vegetables and bacon wrapped cheese as an appetizer is an excellent gourmet dish for party.
Black sea bass served with Swiss chard and mushroom is a delicious restaurant style gourmet dish made with fresh herbs and ingredients.
Crispy, hot and spicy breaded chicken cutlets served with fresh arugula salad is delicious and easy to make appetizer.
Classic Chicken Parmigiana with a healthy twist of whole wheat bread crumbs, served with Spelt Pasta and Marinara Sauce.
Thin slices of chicken, seasoned with sage and pepper, wrapped around bacon grilled along with sausage slowly until tender. Served with grilled zucchini and ciabatta bread and garnished with fresh herbs, rosemary and sage is an excellent dish for cocktail or barbeque for summer time.
Fettuccini pasta cooked in a creamy sauce having peas mushroom and prosciutto garnished with parmesan cheese and raw Prosciutto is quick and easy to make dinner.
Quick to make, delicious buttery garlic French toast ; bread pieces dipped in butter and garlic reduction and Italian parmesan cheese chips (frico) appetizers made with very few ingredients is sure to impress you party crowd.
Become the neighborhood Grilling Guru as you learn to barbeque a pizza and steak to perfection with this mouth-watering grilling feast! Your marinated New York Buffalo steaks will be complemented by a grilled tomato, cheese and garlic pizza, and a warm arugula salad with grilled Portabella mushrooms, Belgian Endive, and a roasted garlic glaze.
Delicious and quick to make secret family recipe for meatballs made with beef and Italian sausage just like Grandma used to make with homemade fresh tomato sauce served on the bed of rotelle pasta garnished with fresh herbs and cheese.
Delicious and quick Italian dish Pasta Fajole in which rotelle pasta cooked in black and white bean soup with fresh herbs having creamy texture.
This colorful mouthwatering chicken breast, roast with fresh vegetables; leeks, tomato, red and yellow bell pepper and garlic, seasoned with rosemary and pepper is quick and easy to make dinner.
Aromatic and delicious pan roasted rabbit rib chops along with tender pieces cooked in creamy sauce and fresh herbs served with Chanterelle mushrooms, on a bed of polenta is gourmet dinner made with fresh ingredients.
Italian custard with Fresh Berries and Egg Based Topping is quick and easy to make desert.
Poaching salmon with green lip mussels in a soup and herbs served with cous cous soaked in clam juice and cooked with vegetables garnished with fresh dill and parsley is delicious and easy to make sea food dish.
Easy to cook and very delicious entrée with chicken grilled in spices, fresh herbs and salt brick served with grilled fave beans, shrimp cooked with potato, baby spinach and herbs followed by Italian custard as a desert having banana egg topping.
Delicious and easy to cook, golden seared peking duck breast served with spinach, artichoke and frizee as warm salad with vincotto dressing.
Seared scallops filled with smooth paste of pancetta and fresh herbs, served with lobster mushroom and fennel, having delicious cream sauce on top of scallops and mushroom is sure an excellent sea food entrée to please guests.
Delicious Shrimp and crab cakes made with fresh herbs and ingredients having apple and lemon grass dressing served with asparagus and butternut squash is an excellent appetizer.
Meatballs made with ground beef, veal and pork simmered in aromatic homemade tomato sauce having fresh herbs in it served with spaghetti cooked in tomato sauce is a delicious dinner for the whole family.
Pasta cooked with heirloom tomatos, homemade pork sausage and rapini served with tomato mozzarella cheese salad and zabaglione for dessert is quick, delicious and easy to make Italian dish.
Taccole pasta coated with creamy sauce having fava beans, mushroom and crab meat is mouthwatering and aromatic Italian dish garnished with fresh herb is an excellent choice for dinner.
Become the neighborhood Grilling Guru as you learn to barbeque whole chicken having orange glaze topping to perfection with this mouth-watering grilling feast! Chicken Piccata is easy and fast to make, but is elegant enough for a fancy dinner. This Chicken Piccata recipe can be made in just a few minutes seasoned chicken breast covered with a smooth buttery lemon topped with a few sassy capers.
An easy party appetizers which look special, these Shrimp wrapped with sliced zucchini, served with fresh salad and tangy orange Mustard Sauce is sure to impress your crowd.