Since arriving in Las Vegas in 2005, Nicole Brisson has learned from the best, and slowly ascended the culinary ladder one rung at a time. The native upstate New Yorker began her local career at Wynn, where she worked under acclaimed chefs Stephen Kalt and Paul Bartolotta. From there she joined Mario Batali’s B&B Hospitality Group, first overseeing the house-made salumi and antipasti programs and managing the kitchen staff at Otto Enoteca & Pizzeria. She was then promoted to executive chef at Batali’s steakhouse Carnevino before being promoted this year to B&B’s Las Vegas culinary director. Along the way, she’s been a strong behind-the-scenes supporter of the local restaurant scene and other community causes. Next up for the chef, she will bring Batali’s Eataly concept to the new Park MGM hotel. But as she seems to get better every year, one can only wonder when we might see a restaurant with her name on the door. BAndBHG.com.