BATALI & BASTIANICH HOSPITALITY GROUP LAS VEGAS ANNOUNCES
PROMOTION OF CHEF NICOLE BRISSON TO CULINARY DIRECTOR
Chefs Jon Littleton, Elisabeth McGee, Brett Uniss Assume New Roles
Batali & Bastianich Hospitality Group (B&BHG) Las Vegas announces the promotion of Chef Nicole Brisson to culinary director for the group’s award-winning Las Vegas locations. She will replace Chef Jason Neve who will be moving to Boston to open Eataly this fall. In addition, Chef Jon Littleton has been named executive chef of Carnevino Italian Steakhouse at The Palazzo; Chef Elisabeth McGee has been promoted to executive chef at B&B Burger & Beer at The Venetian and Chef Brett Uniss has joined B&B Ristorante at The Venetian as executive chef.
“These promotions are a testament not only to the staff’s commitment to the company but also the company’s commitment to its staff. We are consistently encouraged to be creative, learn new skills and simply be the best we can be and this is evident by all of these new opportunities,” says Brisson.
ABOUT CHEF NICOLE BRISSON
Prior to her appointment as culinary director, she was the executive chef at Carnevino at The Palazzo. In that position, she oversaw a staff of nearly 120 employees at what many food critics consider one of the best steakhouses in the country.
Prior to joining Carnevino, Brisson served as chef di cucina at B&B Hospitality Group’s OTTO Enoteca e Pizzeria at The Venetian for three years. While at OTTO, she oversaw the salumi and antipasti programs, executed the company’s green initiatives and managed the kitchen staff. Before working with B&B Hospitality Group, she opened Wynn Las Vegas where she worked under Chefs Steven Kalt and Paul Bartolotta.
Brisson grew up in upstate New York. There, she first acquired familiarity with the culinary industry by her mother, who grew up in the restaurant business in Saratoga, New York. Her mother was dedicated to creating meals from scratch and preserving the harvests from their garden to prepare for the winters, a practice that continues to inspire Brisson. She secured her first restaurant job at age 14 and worked for Bill Benson, who operated a farm-to-table restaurant with his wife. After she worked for Benson and graduated from the renowned cooking school, Johnson & Wales University, she developed a close friendship with food writers Molly O’Neill and Faith Willinger, who further encouraged her love for local produce and cured meats in both the United States and Italy. Subsequently, Willinger arranged for her to work at some of the best restaurants in Italy. This led to her meeting and working with popular Italian butcher, Dario Cecchini, who was also same butcher who trained Mario Batali’s father, Armandino.
ABOUT CHEF JON LITTLETON
Chef Littleton is returning to Carnevino, where he was previously the sous chef. He most recently served as executive chef at B&B Burger & Beer. In addition to holding positions at B&BHG, he was an executive chef at Lake Las Vegas.
Littleton’s culinary career began when he worked at Chef Brian Polcyn’s Five Lakes Grill in Michigan. While there, he perfected his skills for charcuterie and butchering. He graduated from Schoolcraft College in Livonia, Michigan, where he studied culinary arts.
ABOUT CHEF ELISABETH MCGHEE
In Chef McGee’s new position, she will be responsible for making gourmet burgers and sandwiches to create savory daily specials. She brings more than 15 years of food and beverage experience to Mario Batali’s signature burger joint.
Before B&B Burger & Beer, she served as master cook at Michael Mina in Bellagio and chef de partie at Bartolotta, Ristorante di Mare at Wynn Las Vegas. For four years, McGee helped run restaurants at Station Casinos, including Hank’s Fine Steaks and Martinis and Terra Verde, both at Green Valley Ranch Resort & Spa. She was also the assistant restaurant chef at the Main Kitchen at Mandalay Bay and head chef at DW Kitchen and Market.
She attended Florida Culinary Institute where she studied culinary arts.
ABOUT CHEF BRETT UNISS
At B&B Ristorante, Chef Brett Uniss oversees the kitchen staff who execute classic and adventurous Italian cuisine. With a green certification, Uniss creates dishes from every part of the animal, wasting no part. He keeps a sustainable kitchen in mind at all times when cooking.
Before leading this culinary team, Uniss worked in the Napa Valley at notable restaurants including Étoile and Thomas Keller’s The French Laundry. After three years on the West Coast, Uniss headed east to continue working under Keller’s team at Per Se and later Bouchon Bakery, both in Manhattan. In 2010, Uniss received an opportunity to become sous chef of é by José Andrés in Las Vegas. Most recently, Uniss worked with Elizabeth Blau at Honey Salt and then Andiron Steak & Sea, both local Las Vegas restaurants.
Uniss attended Johnson & Wales University and received his degree in culinary arts.