You hunger for short rib braised by a three-star Michelin chef that lets your knife goes untouched. A cabernet selected by one of the world’s 186 Certified Master Sommeliers that changes what risotto means to you, and absinthe expertly prepared to follow today’s selection of scallops.
The credentials of our roster of culinary talent go beyond expert training and esteemed awards. Take a bite, and you’ll know.
Jean Philippe Patisserie Chocolates
Sommelier Clarissa Castillo
Clarissa Castillo didn't discover her passion for wine until she worked for Bart Mahoney, VP of Food & Beverage at the Mirage. While working in the Food & Beverage department, she worked very closely with Alex Stratta, Executive Chef of Renoir at the Mirage. One of her duties included updating and modifying menus and wine lists. Clarissa admits that she had minimal wine knowledge and didn't understand the importance of a wine program for a restaurant. It wasn't until Alex Stratta's wine director gave her a book called Windows on the World, that she became intrigued. She enjoyed learning about wine so much that she decided to turn her passion into a career. Clarissa has been a sommelier for five years, working at Julian Serrano since the opening of ARIA Resort & Casino.
When asked what makes a sommelier unique, Clarissa responded with "The standards of service that we hold ourselves to. A good sommelier can anticipate guests needs, provide excellent service, and ensure the guest is satisfied." Clarissa communicates with her guests and utilizes her knowledge to give them an unforgettable experience.
Clarissa enjoys working in formal dining rooms. She enjoys structured menus, allowing her to pair multiple wines with courses. Currently, her favorite dish and wine pairing at Julian Serrano is the Mixed Paella with the 2001 Lopez de Heredia, Vina Tondonia, from Rioja, Spain. Create an unforgettable experience with the help of Clarissa Castillo at Julian Serrano!