vincenzo scarmiglia

Recognized as a visionary chef with knowledge of food trends and the ability to
think outside the box when it comes to the creation of a menu. Over 25 years
combined experience in kitchen/restaurant management, personnel training,
supervision and motivation, budgeting, purchasing, quality, inventory and
cost control, customer service, gourmet cuisine, banquet operations and
international communications

Executive Chef, W Hotel South Beach Miami Beach, FL
Oct 2019 — Present
• In charge of a 3 meals restaurant, pool cafe, 2 lounges, and a beach food truck
as well as Catering & Banquets, In Room Dining and employee cafeteria
• Effectively managed a large kitchen staff, hiring/training/scheduling a team of
75
• Contributed to the earning of fine dining awards.
• Sourced elite food products, creating a better dining experience.
• Updated staff on menu changes and items.
• Designed unique menus using seasonal products.
• Executing a yearly budget of $38 mil keeping costs below expectation
• Serving up to 1500 meals daily and executing banquet functions up to 2000
guests
Specialty Italian Chef, Wolfgang Puck Fine Dining
Group
Las Vegas, NV
Sep 2018 — Oct 2019
• Overseeing menu and recipes development for all the Italian restaurants in
the portfolio
• In charge of day by day operation in the restaurant "Cucina" inside Crystals
mall
• Operating a budget of $4 mil, maintaining costs below expectations
• Hiring, training, scheduling a team of 25
Culinary Director, La Centrale, Italian Food Hall Miami, FL
Jun 2017 — Aug 2019
• In charge of all kitchen operation in the 40000 square feet - 3 stories food hall
in Brickell City Centre
• Develop all the kitchens from the design to sourcing materials
• 5 full service restaurants and a "mercato" with 6 different food style street food
spots as well as a cooking school where I was conduction weekly cooking
classes
• Serving up to 3000 meals a day, executing a budget of $25 mil and leading a
team of 15 chefs and 120 culinary personnel
• Numerous appearance in local TV and national papers
• Overseeing numerous food retail shops inside the location
Executive Sous Chef, Fairmont Scottsdale Princess Scottsdale, AZ
Jan 2017 — Jun 2017
• Brought forth creativity and innovative food ideas.
• Effectively managed a large kitchen staff.
• Oversee numerous outlets of the resort including a 3 meals American
restaurant, In Room Dining, Pools, SPA and a tapas bar.
• Serving up to 2000 meals in high season
• Executing a combined budget of $20 Mil
• increased quality, consistency and profitability in just 2 months
• Left early to relocate to Florida
Executive Chef, Bistro Don Giovanni Napa, CA
Feb 2016 — Jan 2017
• Brought forth creativity and innovative food ideas in the iconic Italian
restaurant in Napa Valley
• Voted one the 50 best Italian restaurant in the US
• Sourcing the freshest ingredients at local farms around the valley
• Picking fruit and vegetables from the restaurant gardens
• Executing a budget of $8 mil
• hiring-training-scheduling a team of 4 sous chefs and 15 kitchen personnel
Executive Chef, Giada at the Cromwell Las Vegas, NV
Oct 2014 — Jan 2016
• Worked side by side with celebrity chef Giada De Laurentiis
• Co-creator of seasonal rotating menus and Holiday specials
• In charge of all aspect of day by day kitchen operation, executing a budget of
$21 Mil
• 3 meals restaurant
• In charge of hiring-training-scheduling 60 personnel
• Also in charge of In Room dining, Catering and a sport bar in the Cromwell
hotel
• Participating at weekly financial meetings with senior leaders
Executive Chef, MGM Resorts Las Vegas, NV
Mar 2007 — Oct 2014
• Fiamma Trattoria & Bar at the MGM Grand
• Sirio Ristorante at Aria Resort & Casino
• Osteria Del Circo and Le Cirque at Bellagio Resort and Casino
Chef, Multiple Outlets Las Vegas, NV
Jul 1999 — Mar 2007
• Relocated from Italy at young age to pursue a culinary career in the US
• Ran Kitchens for Valentino restaurant at the Venetian Hotel: Caffe Giorgio at
Mandalay Bay : Bartolotta Ristorante Di Mare at the Wynn; Terrazza at Caesars
Palace

Bachelor of Arts Degree in Culinary Arts, Professional
Institute of Culinary Arts
Spoleto, Italy