Award-winning Chef Julian Serrano turns an unerring eye to the cuisine of his native Spain as executive chef of his eponymous restaurant, Julian Serrano. His distinguished career includes two prestigious James Beard Foundation Awards, as Best Chef Southwest in 2002 and Best Chef California in 1998. He is widely regarded as one of the finest culinary talents in the nation.
A native of Madrid, Serrano is a graduate of the Escuela Gastronomie P.P.O. hotel management school in Marbella, Spain, and has pursued his affinity for French cuisine in some of Europe's most celebrated kitchens. He has spent time at Lucas-Carton in Paris, Hotel de France in Auch, Chez Max in Zurich and L'Aubergine in Munich.
Following brief positions in Miami and Nashville, Serrano moved to San Francisco where, in 1983, he helped open Masa's restaurant under the personal tutelage of the restaurant's renowned founding chef, Masataka Kobayashi. One year later, Serrano took the helm at Masa's as executive chef, carrying its French cuisine to new levels with fresh-forward ingredients, classic sauces and work-of-art plating to earn the venue national and international acclaim.
In 1998, Serrano brought his memorable Mediterranean-French cooking to Bellagio in Las Vegas as executive chef of Picasso. The Michelin two-star restaurant has been a nine-time recipient, and counting, of the AAA Five Diamond Award from 2002 to 2010, and its wine list has received the coveted Grand Award from Wine Spectator magazine. Picasso's menu is inspired by the regional cuisine of France and Spain, where Picasso spent much of his life.
Now at his newest venue in the dazzling CityCenter, Serrano satisfies a long-held ambition to share the secrets of his own Spanish cuisine. Featured on the restaurant's multiple à la carte menus is an ensemble of Serrano's newest signature creations including traditional and innovative renditions of tapas, paellas, seafood and more.
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