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Chef Giada De Laurentiis Cooks up in Her Very First Restaurant in Vegas

Food Network star, celebrity chef Giada De Laurentiis is ready to cooks up in her very first restaurant in Las Vegas. Her yet to be named restaurant will be the sole dining venue in the heart of the dynamic city, in the new Gansevoort Las Vegas, a luxury resort on the former site of Bill’s Gambling Hall. This outlet will boast 350 seats and breathtaking views of the Las Vegas Strip and the Bellagio fountains.

Celebrity Chef Giada De Laurentiis to Open New Restaurant in Las Vegas

“Ever since I was a little girl hanging out at my grandfather’s restaurant, I’ve dreamed of having a restaurant of my own,” says De Laurentiis. “I’ve held back on past opportunities because I really wanted to be ready for the responsibility and challenges that come with a restaurant.”

Now, many fans of De Laurentiis will be able to enjoy in her signature dishes made famous through her many cookbooks and Food Network television shows, along with uniquely crafted family recipes that focus on quality ingredients and great flavors.

“It’s exciting and it’s scary,” she says of the new restaurant, “but it will be fun. I will have views of the Bellagio fountains. I just feel if I was ever going to do a restaurant I couldn’t pass up this space. It’s too perfect.” Restaurant is set to open next year.

Celebrity Chef Giada De Laurentiis to Open New Restaurant in Las Vegas Celebrity Chef Giada De Laurentiis to Open New Restaurant in Las Vegas

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Chef Giada De Laurentiis Cooks up in Her Very First Restaurant in Vegas was last modified: August 31st, 2013 by Slamchica
About Slamchica

Aleksandra Arsenovic graduated with a degree in economics and has a master degree in tourism. Since she worked as a travel agent, she has traveled around the world and developed an interest in luxurious hotels and exotic destinations. As a big fashion fan, Aleksandra loves expensive and luxury fashion items. As an editor of Extravaganzi she shares her knowledge about travels, fashion and accessories.

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