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.
Award-winning Chef Julian Serrano turns a discerning eye to the cuisine of his Spanish heritage as Executive Chef of his eponymous restaurant, Julian Serrano.
A native of Madrid, Serrano is a graduate of the Escuela Gastronomie P.P.O. hotel management school in Marbella, Spain, and has pursued his affinity for French cuisine in some of Europe's most celebrated kitchens. He has spent time at Lucas-Carton in Paris, Hotel de France in Auch, France, Chez Max in Zurich and L'Aubergine in Munich.
Following brief positions in Miami and Nashville, Serrano moved to San Francisco, where in 1983 he helped open Masa’s restaurant under the personal tutelage of the restaurant's renowned founding chef, Masataka Kobayashi.
In 1998, Serrano brought his memorable Mediterranean-French cooking to Bellagio in Las Vegas as Executive Chef of Picasso. The Michelin two-star restaurant has won the AAA Five Diamond Award every year since 2002, and its wine list has received the coveted Grand Award from Wine Spectator magazine.
At his latest venue in the dazzling CityCenter, Serrano satisfies a long-held ambition of sharing the secrets of his own Spanish cuisine. In 2010, Esquire magazine named the restaurant Julian Serrano one of its Best New Restaurants of the year. The restaurant also received the Best of Award of Excellence from Wine Spectator Magazine in 2011.