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CHEF LUCIANO PELLEGRINIJames Beard Award–winning Chef Luciano Pellegrini is internationally recognized for his authentic Italian culinary heritage, refined hospitality, and more than 45 years of experience spanning Italy, California, and Las Vegas.
Born in Bergamo, Italy, Chef Pellegrini developed his passion for cooking in his mother’s kitchen inside the family’s centuries-old home, originally built in the 1400s. Surrounded by traditional Italian cuisine, fresh ingredients, and generations of culinary culture, he learned early that food was not simply about cooking, but about bringing people together through hospitality, family, and shared experience — a philosophy that continues to shape his approach today. At the age of thirteen, Pellegrini enrolled at the prestigious San Pellegrino hotel school while simultaneously gaining hands-on experience in restaurants throughout Italy. He later refined his craft in Michelin-starred kitchens and trained alongside some of Italy’s most respected chefs, |
including Gianfranco Vissani, Fulvio Pierangelini, Paola DiMauro, Nadia Santini, and Bruno Libralon, widely known as the “King of Fish.”
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.
Looking to deepen his culinary expertise, Pellegrini returned to Italy during various stages of his career to study regional cooking techniques, including traditional wood-fire cooking on the “fogolar,” an open-hearth grilling method rooted in Northern Italian culinary tradition. He also trained in the art of house-made sausage production, an important component of authentic Italian cuisine.
After relocating to the United States, Pellegrini quickly established himself as one of the leading Italian chefs in California. By 1987, he became Executive Chef at Primi, and in 1991 opened Posto restaurant in the San Fernando Valley, where his rustic Italian cuisine earned critical acclaim from both the Los Angeles Daily News and the Los Angeles Times. Renowned restaurant critic S. Irene Virbila praised Pellegrini’s cuisine for delivering “the kind of rustic main courses you might find in the Italian countryside.”
Pellegrini’s growing reputation led the James Beard Foundation to recognize him among the Top 10 Chefs in Los Angeles for six consecutive years. In 1999, he relocated to Las Vegas to become Executive Chef and Partner of Valentino Las Vegas inside The Venetian Resort, helping establish Valentino as one of the Southwest’s most celebrated Italian fine dining destinations. During his tenure, Valentino Las Vegas received numerous honors including the DiRoNA Award of Excellence, multiple Las Vegas Life Epicurean Awards for Best Italian Restaurant, and Wine Spectator’s prestigious Grand Award. In 2004, Chef Pellegrini received one of the culinary industry’s highest honors when the James Beard Foundation named him Best Chef in the Southwest.
Throughout his career, Chef Pellegrini has participated in major culinary events throughout Italy and the United States, including collaborations with the James Beard Foundation and celebrated Italian culinary organizations. Following Valentino Las Vegas, he expanded into artisanal gelato production, restaurant consulting, hospitality development, and culinary concept creation for hospitality groups and restaurants nationwide.
Today, Chef Pellegrini leads Heavenly Catered Events, a luxury full-service catering and event company serving Las Vegas, Henderson, Summerlin, Southern Highlands, and surrounding communities. Through customized menus, chef-driven experiences, and personalized hospitality, Heavenly Catered Events provides catering for weddings, corporate events, private dinners, cocktail receptions, galas, holiday parties, and upscale social gatherings.
Guests can also experience Chef Pellegrini’s cuisine at Heavenly Pies & Trattoria in Southern Highlands, Las Vegas, where his passion for authentic Italian flavors, hospitality, and culinary craftsmanship continues to be reflected in every dish.
Chef Luciano Pellegrini remains dedicated to creating memorable dining experiences rooted in tradition, elevated by experience, and thoughtfully tailored to each guest and occasion.
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.
Looking to deepen his culinary expertise, Pellegrini returned to Italy during various stages of his career to study regional cooking techniques, including traditional wood-fire cooking on the “fogolar,” an open-hearth grilling method rooted in Northern Italian culinary tradition. He also trained in the art of house-made sausage production, an important component of authentic Italian cuisine.
After relocating to the United States, Pellegrini quickly established himself as one of the leading Italian chefs in California. By 1987, he became Executive Chef at Primi, and in 1991 opened Posto restaurant in the San Fernando Valley, where his rustic Italian cuisine earned critical acclaim from both the Los Angeles Daily News and the Los Angeles Times. Renowned restaurant critic S. Irene Virbila praised Pellegrini’s cuisine for delivering “the kind of rustic main courses you might find in the Italian countryside.”
Pellegrini’s growing reputation led the James Beard Foundation to recognize him among the Top 10 Chefs in Los Angeles for six consecutive years. In 1999, he relocated to Las Vegas to become Executive Chef and Partner of Valentino Las Vegas inside The Venetian Resort, helping establish Valentino as one of the Southwest’s most celebrated Italian fine dining destinations. During his tenure, Valentino Las Vegas received numerous honors including the DiRoNA Award of Excellence, multiple Las Vegas Life Epicurean Awards for Best Italian Restaurant, and Wine Spectator’s prestigious Grand Award. In 2004, Chef Pellegrini received one of the culinary industry’s highest honors when the James Beard Foundation named him Best Chef in the Southwest.
Throughout his career, Chef Pellegrini has participated in major culinary events throughout Italy and the United States, including collaborations with the James Beard Foundation and celebrated Italian culinary organizations. Following Valentino Las Vegas, he expanded into artisanal gelato production, restaurant consulting, hospitality development, and culinary concept creation for hospitality groups and restaurants nationwide.
Today, Chef Pellegrini leads Heavenly Catered Events, a luxury full-service catering and event company serving Las Vegas, Henderson, Summerlin, Southern Highlands, and surrounding communities. Through customized menus, chef-driven experiences, and personalized hospitality, Heavenly Catered Events provides catering for weddings, corporate events, private dinners, cocktail receptions, galas, holiday parties, and upscale social gatherings.
Guests can also experience Chef Pellegrini’s cuisine at Heavenly Pies & Trattoria in Southern Highlands, Las Vegas, where his passion for authentic Italian flavors, hospitality, and culinary craftsmanship continues to be reflected in every dish.
Chef Luciano Pellegrini remains dedicated to creating memorable dining experiences rooted in tradition, elevated by experience, and thoughtfully tailored to each guest and occasion.
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.
CULINARY MOMENTS
Truffle anyone?
Don't mess with the Chef!
Golden Knights Stanley Cup Win at VM001
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Enjoying the good life in Bergamo, Italy.
Private Client Breakfast Buffet Catering
Go Knights Go! Chef & Chance
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With Wolfgang Puck, Los Angeles Food & Wine
Heavenly Charcuteire
5 course Wine Pairing for Blue Heron
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Chef Partner, Luciano Pellegrini, at Valentino at the Venetian Las Vegas