Tuscan-born Renato De Pirro joined Hotel Granduca in March 2010 with over 20 years of exemplary culinary experience. He served most recently as executive chef for Osteria del Circo, at the Bellagio Resort in Las Vegas, Nevada.
Prior to this, De Pirro was executive chef and manager for Terra Rossa, located at the Red Rock Resort & Casino in Las Vegas. While there, he served as corporate executive chef for the Italian-branded restaurants of Station Casinos and developed new culinary and interior design concepts for seven of the company’s Italian restaurants. Previous to this, De Pirro was chef de cuisine and restaurant manager for The Grill at Valentino in Las Vegas. He joined the restaurant as line cook and was rapidly promoted to pastry chef. De Pirro progressed to sous chef, executive sous chef and chef de cuisine during his seven-year tenure with the restaurant. Chef De Pirro launched his culinary career in his native Italy, where he served as executive chef for La Locanda di Ansedonia, Grosseto, located in Ansedonia, Italy. As an entrepreneur, he owned and was executive chef of Ristorante La Ribotta, located in Monte Argentario, Italy. Renato De Pirro graduated from the Culinary School IPSAAR Spoleto, Italy, with a Certified Chef De Cuisine Diploma. He has been a featured chef on numerous regionally and nationally televised cooking shows, including the Food Network, and was a Silver medalist in the World Cup of Culinary Arts.
He was also winner of the Third Annual Bertolli Sous Chef Award, which honors the up-and-coming stars of the culinary world.