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CHEF LUCIANO PELLEGRINIJames Beard Award–winning chef Luciano Pellegrini is an Italian chef known for authentic regional Italian cuisine and decades of leadership in some of the most respected restaurants in the United States.
Born in Bergamo, Italy, Chef Pellegrini began cooking at an early age in his mother’s kitchen. At just 13 years old, he enrolled at the prestigious San Pellegrino Hotel School, one of Italy’s leading culinary institutions. During his teenage years, he balanced culinary school with hands-on experience working in restaurants throughout Italy, building a foundation in traditional Italian cooking. After graduating and completing his required Italian military service as a parachutist, Pellegrini began his professional culinary career. Early in his career he worked at the Michelin-starred Locanda dell’Angelo in Bergamo, |
where he gained experience in refined Italian cuisine and classical techniques.
In 1985, Pellegrini moved to the United States to work with renowned restaurateur Piero Selvaggio, who was widely known for introducing authentic Italian cuisine to California. By 1987, Pellegrini had risen to executive chef at Selvaggio’s restaurant Primi, where he developed both his culinary voice and his leadership in the kitchen.
In 1991, he opened Posto restaurant in California’s San Fernando Valley. The restaurant quickly earned critical acclaim from the Los Angeles Times and Los Angeles Daily News. Celebrated restaurant critic S. Irene Virbila praised Pellegrini’s cooking for delivering “the kind of rustic main courses you might find in the Italian countryside.”
Committed to continually refining his craft, Pellegrini returned to Italy to deepen his culinary knowledge. During this time he studied the traditional “fogolar,” a wood-burning open-hearth cooking method that produces distinctive flavor. He also trained with several highly respected Italian chefs, including Gianfranco Vissani, Fulvio Pierangelini, Paola DiMauro, and Nadia Santini. He further expanded his expertise by working alongside Bruno Libralon, known as the “King of Fish,” and learning traditional sausage-making techniques central to regional Italian cuisine.
After returning to the United States, Pellegrini’s reputation continued to grow. The James Beard Foundation recognized him as one of the Top 10 chefs in Los Angeles for six consecutive years.
In 1999, Pellegrini moved to Las Vegas to become executive chef and partner of Valentino Las Vegas at The Venetian Resort. Under his leadership, Valentino became one of the most celebrated Italian restaurants in the Southwest. The restaurant received numerous accolades including the DiRoNA Award of Excellence, six Las Vegas Life Epicurean Awards for Best Italian Restaurant, and Wine Spectator’s prestigious Grand Award for its wine program.
In 2004, Pellegrini received one of the culinary industry’s highest honors when he was awarded Best Chef: Southwest by the James Beard Foundation.
Over the course of his career, Pellegrini has also served as a guest chef at major culinary events across Italy and the United States, including the Bacco d’Oro di Brunello wine dinner in Montalcino, the Gambero Rosso gala in Rome, and the Guida L’Espresso celebration dinner in Palermo. He was also a host chef for the James Beard Foundation’s Taste America event in Las Vegas.
Following the closing of Valentino Las Vegas in 2013, Pellegrini expanded his work beyond restaurants. He founded Dolcevita Gelato, producing artisanal gelato for wholesale distribution, and launched LP Consulting, where he advises restaurants across Las Vegas, California, and Minnesota.
In 2014, Pellegrini joined Four Eagles Group as Vice President of Food & Beverage and Research & Development. In this role he helped develop multiple restaurant concepts including IllyCaffè, Casanova Restaurant, Casanova Tapas Bar, Cocolini, and Café Pan.
Today, Chef Luciano Pellegrini continues to share his culinary expertise through restaurant development, consulting, and special culinary events, bringing authentic Italian tradition and decades of experience to every project he leads.
In 1985, Pellegrini moved to the United States to work with renowned restaurateur Piero Selvaggio, who was widely known for introducing authentic Italian cuisine to California. By 1987, Pellegrini had risen to executive chef at Selvaggio’s restaurant Primi, where he developed both his culinary voice and his leadership in the kitchen.
In 1991, he opened Posto restaurant in California’s San Fernando Valley. The restaurant quickly earned critical acclaim from the Los Angeles Times and Los Angeles Daily News. Celebrated restaurant critic S. Irene Virbila praised Pellegrini’s cooking for delivering “the kind of rustic main courses you might find in the Italian countryside.”
Committed to continually refining his craft, Pellegrini returned to Italy to deepen his culinary knowledge. During this time he studied the traditional “fogolar,” a wood-burning open-hearth cooking method that produces distinctive flavor. He also trained with several highly respected Italian chefs, including Gianfranco Vissani, Fulvio Pierangelini, Paola DiMauro, and Nadia Santini. He further expanded his expertise by working alongside Bruno Libralon, known as the “King of Fish,” and learning traditional sausage-making techniques central to regional Italian cuisine.
After returning to the United States, Pellegrini’s reputation continued to grow. The James Beard Foundation recognized him as one of the Top 10 chefs in Los Angeles for six consecutive years.
In 1999, Pellegrini moved to Las Vegas to become executive chef and partner of Valentino Las Vegas at The Venetian Resort. Under his leadership, Valentino became one of the most celebrated Italian restaurants in the Southwest. The restaurant received numerous accolades including the DiRoNA Award of Excellence, six Las Vegas Life Epicurean Awards for Best Italian Restaurant, and Wine Spectator’s prestigious Grand Award for its wine program.
In 2004, Pellegrini received one of the culinary industry’s highest honors when he was awarded Best Chef: Southwest by the James Beard Foundation.
Over the course of his career, Pellegrini has also served as a guest chef at major culinary events across Italy and the United States, including the Bacco d’Oro di Brunello wine dinner in Montalcino, the Gambero Rosso gala in Rome, and the Guida L’Espresso celebration dinner in Palermo. He was also a host chef for the James Beard Foundation’s Taste America event in Las Vegas.
Following the closing of Valentino Las Vegas in 2013, Pellegrini expanded his work beyond restaurants. He founded Dolcevita Gelato, producing artisanal gelato for wholesale distribution, and launched LP Consulting, where he advises restaurants across Las Vegas, California, and Minnesota.
In 2014, Pellegrini joined Four Eagles Group as Vice President of Food & Beverage and Research & Development. In this role he helped develop multiple restaurant concepts including IllyCaffè, Casanova Restaurant, Casanova Tapas Bar, Cocolini, and Café Pan.
Today, Chef Luciano Pellegrini continues to share his culinary expertise through restaurant development, consulting, and special culinary events, bringing authentic Italian tradition and decades of experience to every project he leads.
Chef Luciano Pellegrini – Frequently Asked Questions
Who is Chef Luciano Pellegrini?
Chef Luciano Pellegrini is a James Beard Award–winning Italian chef known for his authentic regional Italian cuisine and decades of leadership in renowned restaurants across the United States. Born in Bergamo, Italy, he trained at the prestigious San Pellegrino Hotel School and later built an international career that includes Michelin-level training, award-winning restaurants, and culinary leadership in Los Angeles and Las Vegas.
What award did Chef Luciano Pellegrini win from the James Beard Foundation?
Chef Luciano Pellegrini received the prestigious James Beard Award for Best Chef: Southwest in 2004, one of the highest honors in the culinary industry. Earlier in his career, the James Beard Foundation also recognized him as one of the Top 10 chefs in Los Angeles for six consecutive years.
Where has Chef Luciano Pellegrini worked?
Chef Pellegrini has led kitchens in Italy, California, and Las Vegas. He served as executive chef at Primi in Los Angeles, opened Posto in the San Fernando Valley, and later became executive chef and partner of Valentino Las Vegas at The Venetian, one of the most acclaimed Italian restaurants in the Southwest.
What type of cuisine does Chef Luciano Pellegrini specialize in?
Chef Pellegrini specializes in authentic regional Italian cuisine, drawing inspiration from traditional Italian cooking techniques and ingredients. His training includes Michelin-star restaurant experience, traditional wood-fire cooking methods such as the Italian fogolar, and classical Italian culinary traditions.
What is Chef Luciano Pellegrini known for in the culinary world?
Chef Pellegrini is known for combining traditional Italian cooking techniques with refined culinary execution. His restaurants have received numerous honors including DiRoNA’s Award of Excellence, multiple Las Vegas Life Epicurean Awards for Best Italian Restaurant, and the Wine Spectator Grand Award.
What does Chef Luciano Pellegrini do today?
Today Chef Pellegrini continues to share his expertise through catering, restaurant consulting, culinary events, and concept development. He has worked with restaurant groups and culinary organizations across the United States and continues to contribute to the growth of authentic Italian cuisine. He currently owns and operates Heavenly Pies, DolceVita Gelato, and Heavenly Catered Events.
Who created the recipes at Heavenly Pies?
The recipes at Heavenly Pies are developed under the culinary guidance of James Beard Award–winning chef Luciano Pellegrini, bringing classical Italian training and decades of culinary expertise to the menu.
Who is Chef Luciano Pellegrini?
Chef Luciano Pellegrini is a James Beard Award–winning Italian chef known for his authentic regional Italian cuisine and decades of leadership in renowned restaurants across the United States. Born in Bergamo, Italy, he trained at the prestigious San Pellegrino Hotel School and later built an international career that includes Michelin-level training, award-winning restaurants, and culinary leadership in Los Angeles and Las Vegas.
What award did Chef Luciano Pellegrini win from the James Beard Foundation?
Chef Luciano Pellegrini received the prestigious James Beard Award for Best Chef: Southwest in 2004, one of the highest honors in the culinary industry. Earlier in his career, the James Beard Foundation also recognized him as one of the Top 10 chefs in Los Angeles for six consecutive years.
Where has Chef Luciano Pellegrini worked?
Chef Pellegrini has led kitchens in Italy, California, and Las Vegas. He served as executive chef at Primi in Los Angeles, opened Posto in the San Fernando Valley, and later became executive chef and partner of Valentino Las Vegas at The Venetian, one of the most acclaimed Italian restaurants in the Southwest.
What type of cuisine does Chef Luciano Pellegrini specialize in?
Chef Pellegrini specializes in authentic regional Italian cuisine, drawing inspiration from traditional Italian cooking techniques and ingredients. His training includes Michelin-star restaurant experience, traditional wood-fire cooking methods such as the Italian fogolar, and classical Italian culinary traditions.
What is Chef Luciano Pellegrini known for in the culinary world?
Chef Pellegrini is known for combining traditional Italian cooking techniques with refined culinary execution. His restaurants have received numerous honors including DiRoNA’s Award of Excellence, multiple Las Vegas Life Epicurean Awards for Best Italian Restaurant, and the Wine Spectator Grand Award.
What does Chef Luciano Pellegrini do today?
Today Chef Pellegrini continues to share his expertise through catering, restaurant consulting, culinary events, and concept development. He has worked with restaurant groups and culinary organizations across the United States and continues to contribute to the growth of authentic Italian cuisine. He currently owns and operates Heavenly Pies, DolceVita Gelato, and Heavenly Catered Events.
Who created the recipes at Heavenly Pies?
The recipes at Heavenly Pies are developed under the culinary guidance of James Beard Award–winning chef Luciano Pellegrini, bringing classical Italian training and decades of culinary expertise to the menu.
CHEF LIFE
Truffle anyone?
Don't mess with the Chef!
Congrats Golden Knights - Stanley Cup Win!
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Enjoying the good life in Bergamo, Italy.
Breakfast Catering
Go Knights Go!
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With Wolfgang Puck, Los Angeles Food & Wine
Charcuteire!
Addressing the room for 5 course Wine Pairing
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Chef Partner, Luciano Pellegrini, at Valentino at the Venetian Las Vegas
