Vincent Chiyuto

The Venetian | The Palazzo

Lagasse’s Stadium at The Palazzo

Chef de Cuisine

Vincent Chiyuto has been a fixture in the kitchen since childhood, preparing Italian favorites at family gatherings and holidays.

After graduating from the Institute of Culinary Education in 2000, Chiyuto worked in top kitchens in New York City and honed his skills in classic French cuisine.

In 2001, Chiyuto made the move to Las Vegas, where he would join Chef Emeril Lagasse at Delmonico Steakhouse at The Venetian. He served as sous chef at Delmonico from March 2002 until December 2007 when Chef Emeril invited him to be part of the opening team at his newest restaurant project at The Palazzo, Table 10. When Emeril opened Table 10 in February 2008, Chiyuto was promoted to executive sous chef. In September 2009, Chiyuto was chosen to lead the kitchen team at Lagasse’s Stadium as chef de cuisine.

On game day, Chiyuto can be found serving up Emeril’s signature New Orleans dishes and tailgate favorites to scores of hungry fans. When he’s not working in the kitchen, Chiyuto can be found catching a live game at a sporting venue or at home in front of the TV, cheering on his favorite team, while enjoying great food and drinks.