David Ventimiglia of Bistro Le Montrachet

Chef David Ventimiglia's modest beginnings as a soda fountain server at the age of 19 has taken him to the position of steward, Sous Chef, and ultimately to his present position as Chef de Cuisine at the Las Vegas Hilton's Mobil 4-Star award winning gourmet room - Bistro Le Montrachet.

For the past 11 years David has presided over his state of the art kitchen in the Las Vegas Hilton.  Ventimigilia's started his culinary career 18 years ago under the tutelage of then famous Executive Chef Yves Menez. David is a New York City native and comes from a family of restaurateurs.  Menez recognized his potential while a relief Sous Chef.  David was rotated to different stations every three months.  His work week consisted of one night in the dinner show kitchen; two days in the coffee shop; two days in the banquets department; and one day room service.  Chef David would later take his well rounded skills to every station at Bistro Le Montrachet, known back then as the "Imperial Room."

Bistro Le Montrachet has undergone several transitions, but has always maintained the French style of cooking.  Ventimiglia's now describes it as "continental cuisine with a French flair." Chef David strives for well-balanced and harmonious flavors in his ingredients, allowing the nuances to be detected by the palate, but never be overbearing.  The Chef says his culinary philosophy is "start with the best ingredients, cook with passion, feel the moment, and always cook to the guest's request."

Chef David says he uses "Maderia, Cassis, Chablis, Cognac, Marsala, and Zinfandel for deglazing in various dishes and finishes with butter and/or cream which is used as a thickening agent with reduction sauces."  Bistro Le Montrachet's menu is changed by David periodically, but some "signature" dishes always remain. First courses include Seared Sonoma Foie Gras of duck served on top of spinach mashed potatoes and fresh Atlantic Salmon - smoked in-house using a secret cure. Some of the standard entrees are broiled fresh imported Dover Sole topped with butter fried bananas and nut brown lemon butter, and medallions of New Zealand Cervana Venison, farm raised and breaded in blackened mushrooms with a tart cherry sauce.

Chef David says he and his crew have been awarded the Mobil 4-Star award the past 3 years because of "quality, preparation and presentation." He is a hands-on chef who works the line with his team of 11 years: assistant chef Paul Ponkow, saucier Irwin Heider, broiler Greg Konkin and chef garde manger Maria Fabre. Together they create some of the best meals available in fine dining restaurants.

Bistro Le Montrachet is under the capable management of Director of Restaurants Joe Ripoli and Matre d' Roger Machin.  Reservations are required; please call (702) 732-5111.