Nicolas Costagliola, the new executive chef at Restaurant Guy Savoy, the French restaurant at Caesars Palace, first joined the restaurant in 2012 to work as the chef de partie and eventually advanced to second de cuisine. At age 15, Costagliola trained at the Lycée Hôtelier de Paul Augier in Nice, France, and landed a commis position at the Las Vegas mainstay Pamplemousse Le Restaurant in 2007. Costagliola worked at Marche Bacchus and Gordon Ramsay Steak at Paris Las Vegas. Most recently, he served as the assistant executive chef at Bacchanal Buffet, and helped with opening Gordon Ramsay Hell’s Kitchen at Caesars Palace and Bacchanal Buffet at Caesars Palace Bluewaters Dubai.Here he shares some of his favorite places to dine in Las Vegas.
Awards & Press
- James Beard Award