:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/69985662/Cavatelli_with_butternut_squash__sage_brown_butter_sauce__coffee_roasted_pepita_seeds__whipped_ricotta.0.jpg)
Leo Barrera took over as executive chef at Locale Italian Kitchen. In the past, he worked at BBCM (The Butcher, The Baker, The Cappuccino Maker in Los Angeles), the Cosmopolitan of Las Vegas, and The Stirling Club. New additions to the daily dinner menu include cavatelli with butternut squash, orecchiette with braised short rib, a fig and bleu cheese pizza, American wagyu flat iron steak with smashed crispy potatoes and broccolini, braised beef short rib, pan-seared salmon with a roasted tomato puree, seared U-10 diver scallops with squash succotash, and rigatoni alla vodka with optional additions of Italian sausage or chicken.
David Walzog, the long-time executive chef at SW Steakhouse and Lakeside at Wynn Las Vegas, departed in June. Mark Lo Russo, who was the executive chef at Costa Di Mare, which closed in July, took over SW Steakhouse, and former Tableau chef David Middleton now heads up Lakeside.
Royden Ellamar, the long-time chef at Harvest at the Bellagio, departed the restaurant in August.
Travis Schultz is the new executive chef of Sparrow + Wolf. He previously worked at Joël Robuchon at the MGM Grand, Cut by Wolfgang Puck at the Palazzo, the now closed Culinary Dropout at the Hard Rock Hotel, The Mansion at the MGM Grand, and Night + Market at Virgin Hotels.
