Longtime Las Vegas chef Dan Rossi takes over the restaurant at the upscale private The Stirling Club. As the new executive chef, he plans to change the menu at least four times per year, if not more.
His summer menu features yellowtail sashimi with pickled cucumber, pink peppercorn, smoked trout roe, and shiso; seared Atlantic sea scallops with spring pea ragout, forest mushrooms, and toasted almonds topped with a brown butter vinaigrette; and heirloom tomato and burrata salad with imported burrata, balsamico, toasted pine nuts, and pesto.
Rossi spent three years overseeing Red Rock Resort’s culinary program before heading to the private club. In the past, he worked with chefs such as Alex Stratta, Jean Joho, Scott Conant, and David Burke at Rose. Rabbit. Lie. and Scarpetta at the Cosmopolitan of Las Vegas, Eiffel Tower Restaurant at Paris Las Vegas, and Restaurant Alex at Wynn Las Vegas.
The Cleveland native graduated from Pennsylvania Culinary Institute in Pittsburgh.
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