Alessandro Stratta Biography

Renoir will present the French artist's extraordinary paintings in company with the award-winning chef's innovative contemporary French cuisine.
Stratta has a long list of culinary awards which include being designated one of America's Ten Best Chefs by Food & Wine and being named 1998 Best Chef in the Southwest by The James Beard Foundation. In a USA Today feature about the exploding Las Vegas dining scene Stratta was cited as having a remarkable knack for combing fresh seasonal ingredients in exciting ways. At Renoir he is enticing diners with his signature dishes - Cucumber Consomme with Dungeness Crab and Osetra Caviar Saute of Foie Gras with Peppered Pineapple and Aged Balsmic Vinegar and Roasted Turbot with Fresh Hearts of Palm and Black Truffle.
Graduating with honors from the California Culinary Institute San Francisco Chef Stratta's career has included positions in some of the world's finest establishments. His first experience was under the tutelage of Pastry Chef Jim Dodge at San Francisco's Stanford Court Hotel where he spent two years learning the craft of baking. Soon after accepting an internship at the Michelin three-star Hotel du Paris in Monaco Stratta was invited by Alaine Ducasse to join his team at Louis XV. This two year stint stands out as one of the best experiences in Stratta's life. My cooking is grounded in what I was taught by Ducasse he says. When Stratta planned to return to the United States it was Chef Ducasse was also his mentor who advised him to work with Daniel Boulud at Le Cirque which he did for two years.

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