Award-winning Chef Julian Serrano turns a discerning eye to the cuisine of his Spanish heritage as Executive Chef of his eponymous restaurant, Julian Serrano.
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, France, 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, and Bill Kimpton, who was opening his first Kimpton Hotel on the site.
The Great Chefs team first discovered Chef Julian at Masa’s, while they were taping Masa for the Great Chefs of San Francisco series in 1983. Then in 1999, Great Chefs caught up with Chef Serrano at Picasso’s in the Bellagio in Las Vegas for their Great Chefs of America series for the Discovery Channel.
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 won the AAA Five Diamond Award every year since 2002, and its wine list has received the coveted Grand Award from Wine Spectator magazine.
At his latest venue in the dazzling CityCenter, Serrano satisfies a long-held ambition of sharing the secrets of his own Spanish cuisine. In 2010, Esquire magazine named the restaurant Julian Serrano one of its Best New Restaurants of the year. The restaurant also received the Best of Award of Excellence from Wine Spectator Magazine in 2011.
Serving: 12 Print Chocolate-Raspberry Cake By Great Chefs February 1, 2014 Crisp phyllo packets open to reveal chocolate cake brushed with Framboise syrup, a dollop of chocolate ganache, and fresh raspberries. More fresh raspberries are used to garnish the plates. Ingredients Cake Almond paste – 8 ounces Sugar – 3/4 cup plus 1 tablespoon Unsalted […]
Lobster Salad on a Bed of Potato with Confit of Crispy Leeks
Serving: 4 Print Lobster Salad on a Bed of Potato with Confit of Crispy Leeks By Great Chefs February 1, 2014 A lobster salad based on French techniques and exquisite ingredients makes a showstopper first course. Ingredients Truffle Vinaigrette Extra Virgin Olive Oil – 3/4 cup Truffle oil – 1/2 cup Sherry Vinegar – 3 […]
Medallions of Venison with Caramelized Green Apples
Serving: 6 Print Medallions of Venison with Caramelized Green Apples By Great Chefs February 1, 2014 When venison loins are cut from the saddle, the bones can be used to make a rich brown stock and sauce, and the marrow can be poached and sliced as a garnish. Sweet-tart green apples complement the rich-tasting but […]
Quail Farci with Black Truffle Risotto
Serving: 4 Print Quail Farci with Black Truffle Risotto By Great Chefs February 1, 2014 These elegant boned quail are stuffed with foie gras, spinach, and savory vegetables and served atop creamy truffled risotto. Note the clever way the chef encloses the quails in foil packets to seal in the juices, but leaves the breasts […]
Roast Langoustine with Pisto and Balsamic Lemon Vinaigrette
Serving: 2 Print Roast Langoustine with Pisto and Balsamic Lemon Vinaigrette By Great Chefs February 1, 2014 Langoustine tails arch over the plate. They are anchored by pisto made from peppers, onions, eggplant, and two kinds of squash, scented with thyme. A simple vinaigrette made from balsamic vinegar accents the dish; use the best balsamic […]
Warm Lobster Salad with Panache of Tropical Fruit and Citrus Vinaigrette
Serving: 4 Print Warm Lobster Salad with Panache of Tropical Fruit and Citrus Vinaigrette By Great Chefs February 1, 2014 If you ever wondered why salads at fine restaurants look and taste so much better than salads at home, Chef Serrano’s recipe answers the question: layering flavors and textures. The chef uses not just one […]
Sautéed Darnes of Salmon with Saffron Sauce
Serving: 4 Print Sautéed Darnes of Salmon with Saffron Sauce By Great Chefs February 1, 2014 Green zucchini roses center the plates, with pink salmon darnes — fish-shaped sautéed fillets — standing around them. Bright saffron sauce, a variation of beurre blanc, is pooled between the darnes; tomato concasse tops them. The dish is an […]
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