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Chef-opedia Chefs Allesandro Stratta Bio
Cooking Style: French cuisine
Education: Graduating with honors from the California Culinary Institute
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Alessandro Stratta, the Executive Chef of the exciting new Renoir restaurant, brings a lifetime of culinary experience to his new showcase. Renoir will present the French artist's extraordinary paintings in company with the award-winning chef's innovative contemporary French cuisine.

Stratta has a long list of culinary awards which include being designated one of "America's Ten Best Chefs" by Food & Wine and being named "1998 Best Chef in the Southwest" by The James Beard Foundation. In a USA Today feature about the exploding Las Vegas dining scene, Stratta was cited as "having a remarkable knack for combing fresh, seasonal ingredients in exciting ways." At Renoir, he is enticing diners with his signature dishes - Cucumber Consomme with Dungeness Crab and Osetra Caviar, Saute of Foie Gras with Peppered Pineapple and Aged Balsmic Vinegar and Roasted Turbot with Fresh Hearts of Palm and Black Truffle.

Courtsey:http://www.starchefs.com/AStratta/bio.html
 
 
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