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Sirio Maccioni

Sirio Maccioni


Sirio Ristorante

The Maccioni family has shared the grace and refinement of European culinary culture with Las Vegas since 1998. At Bellagio, the family has recreated both of its acclaimed New York restaurants – Le Cirque and Osteria del Circo – in picturesque lakeside locations and to the delight of West Coast fans. Now, at ARIA Resort & Casino in CityCenter, the Maccioni’s introduce an all-new contemporary dining experience with Sirio Ristorante, conceived as a tribute to the family’s legendary patriarch.

Sirio Maccioni is one of the world’s most charismatic restaurateurs and the brains, the energy and the passion behind Le Cirque, the celebrity-filled dining room which has hosted and pampered New York society for over 35 years. Mr. Maccioni has dedicated his life to the restaurant business, and few have achieved the love and respect around the world that Le Cirque’s ringmaster has.

Born and raised in the beautiful Tuscan town of Montecatini Terme, Italy, Mr. Maccioni attended restaurant and hotel training programs in Paris and Hamburg. After a series of apprenticeships in Montecatini and Paris, he began to develop his professional career – and the inimitable persona that would fuel it – at establishments in Italy, France and Germany, including the Grand Hotel & La Pace in Montecatini, the Plaza Athenee in Paris and the Hotel Atlantic in Hamburg. Following a season with Home Lines cruise line, he set sail for the United States, where his quick wit and effusive hospitality style quickly developed a loyal following at Restaurant Oscar Delmonico. From there he made his way to the Colony restaurant on the upper east side, where, as Maitre d’, he became an institution among the glitterati of New York City.

Finally in March of 1974, Mr. Maccioni achieved a long-held dream with the opening of his own restaurant, Le Cirque. Located in the Mayfair Hotel, Le Cirque was the first privately owned restaurant to operate in a hotel. Encouraged by William Zeckendorf, then owner of the Mayfair, he introduced New York to what quickly became the city’s most legendary restaurant. Over the years Le Cirque and its haute French menu have won many awards under Sirio Maccioni’s inspired leadership, including four stars from The New York Times and the coveted James Beard Restaurant of the Year Award in 1995. In 1996, Mr. Maccioni and Le Cirque were honored at the Dinner of Four Stars, along with Alain Ducasse (Louis XV restaurant in Monte Carlo), Michel Roux (Le Gavroche in London) and Heinz Winkler (Residenz Heinz Winkler in Achau, Germany), during Italy’s prestigious CIBUS Exhibition in Milan. And in 2008, HBO debuted an intimate, one-hour documentary that followed the Maccioni family and their passion for Le Cirque over the course of four years.

Clearly, a love of the restaurant world runs in the Maccioni family. The three high-energy Maccioni sons – Mario, Marco and Mauro – soon became immersed in the business alongside their parents, and together the family opened Osteria del Circo (Circus Tavern) in 1996. The fun, young and dynamic venue designed by Adam D. Tihany serves intoxicating northern Italian cuisine under the direction of Mr. Maccioni and his wife Egidiana Maccioni, who acts as supervising chef, while their sons run the daily show as ringmasters, hosts and owners. The immediate success of Circo has confirmed the timeless quality of the family’s united vision.

With the opening of Bellagio Las Vegas in 1998, the Maccioni’s introduced their New York sensations to the West Coast. Le Cirque Bellagio has received the AAA Five Diamond Award, a Mobil Four-Star rating and a much-sought-after star from the Michelin Guide.

Now the Maccioni family brings an all-new concept restaurant to ARIA Resort & Casino with Sirio Ristorante. The balanced Italian menu will present a memoir of favorite dishes from Mr. Maccioni’s childhood and travels, offering traditional regional favorites and more extravagant, contemporary fare.

Combine such food with the Maccioni charm – “We will continue with Papa Sirio’s heritage of hospitality,” say Mauro, Mario and Marco – and you have a restaurant that promises to be exceptional.