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.
Born off the coast of Tuscany, Vincenzo Scarmiglia grew up immersed in Italy’s robust cuisine and culture. His passion and discipline for culinary arts ultimately led him to executive chef roles in two famed Maccioni family restaurants in Las Vegas, Osteria del Circo at Bellagio Resort & Casino and Sirio Ristorante at ARIA Resort & Casino.
Chef Scarmiglia attended the Spoleto Culinary School in Umbria, Italy and earned his degree in 1990. Upon graduation, Scarmilgia began his first job as a line cook at the esteemed Il Gambero Rosso Restaurant in Porto Ercole, Italy. Scarmiglia’s career was interrupted briefly when he was called to fulfill one year of military service for the Italian Army. At the end of his service, Scarmiglia returned to Il Gambero Rosso where he worked his way up to executive chef.
Searching for new experiences and the challenge of learning a new language, Scarmiglia eyed Las Vegas as offering the biggest opportunity for his career. In 1999, he opened famed restaurateur Piero Selvaggio’s Valentino at The Venetian as assistant chef and immediately made a name for himself in the Las Vegas culinary scene.
In April 2005, he assisted with the opening of Bartolotta Ristorante di Mare at Wynn Las Vegas and served as assistant chef for several months. That December, Scarmiglia accepted the position of executive chef for Terrazza restaurant at Caesars Palace where he worked until late 2006.
In 2007, Scarmiglia took his talents to the Tuscan-inspired Osteria del Circo at Bellagio, where he worked for renowned restaurateur Sirio Maccioni as executive chef for two years. In 2009, he moved to ARIA to serve as executive chef of the Maccioni’s Sirio Ristorante.
In that role, Scarmiglia makes the Italian kitchen of Sirio hum with homemade pastas and sausages among other delectable dishes. His famous Limoncellos, a recipe he developed while working at Osteria del Circo, provide the perfect ending to any meal. Working with seasonal ingredients, Scarmiglia has several flavors he rotates throughout the year including Berrycello, Trufflecello and Chocolatecello in addition to the classic Limoncello.