Restaurant Guy Savoy, the French restaurant at Caesars Palace that’s a replica of Savoy’s original in Paris, now has a new executive chef. Nicolas Costagliola takes over the kitchen with more than 18 years of experience.
Costagliola first joined Restaurant Guy Savoy in 2012 to work as the chef de partie and eventually advanced to second de cuisine, where he worked alongside former executive chef Julien Asseo. Born in Paris and raised in the south of France, Costagliola found his love for cooking at a young age and was inspired by his grandmother’s home cooking.
At age 15, Costagliola trained at the Lycée Hôtelier de Paul Augier in Nice, France, and went on to hone his culinary talent throughout the country for several years. In 2007, he landed a commis position at the Las Vegas mainstay Pamplemousse Le Restaurant. Costagliola quickly moved up the ranks and worked at several highly regarded restaurants including Marche Bacchus and Gordon Ramsay Steak at Paris Las Vegas. Most recently, he served as the assistant executive chef at Bacchanal Buffet, and during this time he also assisted with opening Gordon Ramsay Hell’s Kitchen at Caesars Palace and Bacchanal Buffet at Caesars Palace Bluewaters Dubai.
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