Carversteak, the massive steakhouse opening at the front of Resorts World in December from Sean Christie’s Carver Road Hospitality, gets ready for its opening by appointing two big names to the roster.
Daniel Ontiveros takes over the kitchen as executive chef. The former executive chef at Scotch 80 Prime at the Palms and T-Bones Chophouse at Red Rock Resort graduated from Le Cordon Bleu. Ontiveros previously worked for chefs including David Myers, Michael Mina, Thomas Keller, and Joël Robuchon.
Gianni Toffanello comes on board as the general manager. For the past 13 years, he worked as general manager of Cut by Wolfgang Puck at the Palazzo. Previously he was the general manager of chef Paul Bartolotta’s Bartolotta Ristorante Di Mare, formerly at Wynn Las Vegas, and Spiaggia in Chicago, as well as Bëistro Molokini at Maui’s Grand Wailea Resort.
Carversteak sits at the northern end of the resort’s shopping esplanade along Las Vegas Boulevard. Designed by award-winning international design studio DesignAgency, Carversteak will bring a mid-century modern aesthetic inspired by the landscape of Las Vegas. The 14,500-square-foot restaurant designed DesignAgency will feature a 70-foot honed quartzite stone bar, a 3,500-square-foot terrace overlooking the Las Vegas Strip, a dining room outfitted with rotating digital and traditional art pieces, and The Knife Shop and Scotch Room, both of which double as private dining rooms.