Brian Lhee departs Yusho at the Monte Carlo to head over to Tao Asian Bistro at the Venetian as the executive chef. James Mueller, who previously worked with Matthew Accarrino at SPQR in San Francisco, takes his place.
James Richards is now officially on board as chef de cuisine at Table 10 at the Grand Bazaar Shops at the Venetian. He was the sous chef at Emeril's New Orleans Fish House at the MGM Grand.
Francesco Di Caudo takes over the kitchen at Ferraro's Italian Restaurant & Wine Bar. He’ll work with Gino Ferraro to oversee the staff, operations and menu.
He adds new dishes such as tagliarini aragosta with a seared one-pound Maine lobster with forest mushrooms and lobster sauce; raviolini del plin, housemade pasta pockets stuffed with veal and served with parmigiano cheese reduction and veal truffle sauce; and angello in crosta, a Colorado rack of lamb with a Pecorino cheese and thyme crust, peperonata and pickle yellow mustard seed sauce.
Di Caudo worked at Zeffirino at the Venetian, then two years later, became assistant executive chef at Terra Rossa at Red Rock Resort. Then he split his time between as a master cook at Osteria del Circo at the Bellagio and Sinatra at Encore Las Vegas as the chef de partie pasta. By 2010, Di Caudo moved on to Canaletto as assistant executive chef. Three years later, he took a break from Las Vegas and moved to Temecula, Calif., to work as executive chef at Paisano's Italian inside the Pechanga Resort.
Gino and Mimmo Ferraro plan to concentrate on opening nine more Pizza Forte locations in the next two years.