Chef Talk: Geno Bernardo, Chef & Culinary Master of Herringbone Las Vegas

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Beloved chef and culinary master, Geno Bernardo has earned rave reviews since returning to Las Vegas to take over as executive chef at Brian Malarkey’s well-received Herringbone restaurant, which opened last year at ARIA. Herringbone is best-know for the incredibly fresh seafood creations and Bernardo has taken Malarkey’s delicious concept to the next level. Now the restaurant has begin offering a standout new all-you-can-eat weekend brunch service where you can feast on all the signature fresh fare and modern twists on beloved breakfast classics. Bernardo spoke with us for our chef talk sessions to shares his culinary expertise and what makes Herringbone Las Vegas a must-try dining experience.

What excites you about cooking in Las Vegas:

Las Vegas is a great culinary city and there are so many exciting things about cooking here. Being the chef at Herringbone, at the Aria hotel, is truly amazing and offers me the opportunity to cook for guests from all over the world. I have access to the best ingredients from local farmers.

What is it about cooking for a Las Vegas audience that is different than other major foodie markets:

Las Vegas has a broad audience. We are in a city with amazing restaurants, so the locals know great food and service. In addition to this audience we have visitors from all over the world who come to Vegas and expect the ultimate culinary experience. We have to be ready seven days a week and develop menus to reach all types of palate’s.

What goes into curating your menu:

A lot of time, heart and soul. Working with seasons and making food taste amazing. A lot of tasting of new dishes and care for the products that we use.

Do you feel a menu can have more “risks” in Las Vegas as opposed to other markets:

I like to take risks with food and tend to do this more with daily specials. If guests love the dishes, they go on the menu. It’s really a matter of trial and error. Guests giving us feedback is really the best way to decide what goes on the menu.

How often do you add/subtract menu items:

Menus item come and go depending on the season. Our slow movers will be taken off and replaced with something new. Staples stay the course, then change with the seasons.

Where do you source your ingredients from:

We source ingredients from all over with a focus on local vendors whenever I can. I have the opportunity to work great farmers and fishermen from all over.

Do you do seasonal specials:

Yes, we do a lot of seasonal dishes. It is extremely important to me that we work with ingredients that are in season.

What are your favorite items on the menu:

Tuna poke, my nana’s meatballs, whole fish ceviche and oysters.

Describe your restaurant in one sentence:

A breathtaking dining room and outdoor patio with something for everyone, whether it’s fresh seafood or a great meat dish, all made with the best quality ingredients.

Herringbone Las Vegas at ARIA
3730 South Las Vegas Blvd.
Las Vegas, NV 89109
(702) 590-9898

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