The CARNEVINO team combines Mario and Joe's restaurateur expertise and signature style with Jason Neve's exceptional cooking and Adam Perry Lang's dedication to finding the best meat in the country. Mario, Joe, Jason and Adam work together to maintain CARNEVINO's high standards and to guarantee the best Italian steakhouse experience there is.
Born and raised in Cape Canaveral, Florida, Jason grew up around the water and all of its fresh seafood. An early interest in cooking for family and friends evolved into an education at the Culinary Institute of America where he graduated in 2003 from the Bachelor's program. Jason moved to New York City to work at AIX Restaurant under Chef Didier Virot and eventually left AIX in 2005 to become part of the opening team at Del Posto where his aptitude in the kitchen and his passion for cured meats led him out west to Las Vegas in 2007. After running the kitchen at B&B Ristorante for 5 years, Jason is now Culinary Director of all three of Mario Batali's Las Vegas locations; B&B Ristorante, OTTO Pizzeria and CARNEVINO Italian Steakhouse.
A Seattle-bred, New York-based restaurateur, cookbook author, and television personality, Mario Batali is known for his signature style—brazen meets sophisticated, forward meets enduring. He was named Man of the Year in the chef category by GQ Magazine in 1999. In 2002, he won the James Beard Foundation's Best Chef: New York City award and in 2005 the James Beard Foundation awarded Mario Outstanding Chef of the Year. Mario is also one of the recipients of the 2001 D'Artagnan Cervena Who's Who of Food & Beverage in America, a prestigious lifetime achievement award. Most recently, he and Joe Bastianich were awarded the 2008 James Beard Foundation's Outstanding Restaurateur Award. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife Susan Cahn of Coach Dairy Goat Farm, and their two sons.
After studying finance and spending a year on Wall Street, Joe bought a one-way ticket to Italy and explored the country's small corners, keeping food and wine a top priority. He came back to New York and opened Becco with his mother, Lidia Matticchio Bastianich, and then partnered with Mario to open Babbo, which garnered three coveted stars from The New York Times and the prestigious Best New Restaurant in America award from the James Beard Foundation—indeed, the prophetic beginning of their thriving collection of restaurants. Joe is also a passionate wine-maker and teacher and wrote, with David Lynch, Vino Italiano. In 2005 he was recognized as an Outstanding Wine and Spirits Professional by both the James Beard Foundation and Bon Appétit. Most recently, he and Mario were awarded the 2008 James Beard Foundation's Outstanding Restaurateur Award. Joe feels fortunate to be "working within the vernacular of the Italian table."
Born in Sonoma County and raised on the Big Island of Hawaii, Doug Taylor began cooking for his family at 12, took a dishwasher job at 17, and, at 19, started to run the pastry show in Daniel Thiebaut's esteemed restaurant where the value of locally grown products was instilled in Doug's approach. After a few years in northern California, Doug moved to Las Vegas to work for Michael Mina, where he got wind of Mario Batali's arrival to Vegas. The principles of Mario's kitchen, including the insistence on local and seasonal products and the celebration of simplicity, inspired Doug to join the team in 2007. In addition to running the pastry programs at CARNEVINO, B&B Ristorante, and OTTO Pizzeria, Doug is an instructor in the agricultural program at the University of Nevada, which concentrates on producing sustainable ingredients in the arid desert climate.
ADAM PERRY LANG
Adam Perry Lang, a New York native, fine-tuned his French technique in some of the world's most esteemed kitchens. Then he made his mark in American cooking and opened Daisy May's BBQ U.S.A. Food & Wine calls Daisy May's the "Height of Pit Cuisine" and the Zagat Survey has named it Best Barbeque in New York City 2005-2008. Together with Mario and Joe, Adam works on sourcing and aging the exclusive BBL brand of organic, beyond-prime beef — he puts the carne in CARNEVINO.
Growing up in upstate New York, Nicole was introduced to the culinary industry early by her grandfather who ran a restaurant in Saratoga. After attending Johnson & Wales University, Nicole got to know the food writers Molly O'Neill and Faith Willinger, who
helped her develop a love for local produce and cured meats in both the United States and Italy. After studying, Nicole went on to open Wynn Las Vegas under Chefs Steven Kalt and Paul Bartolotta. Nicole served as Chef di Cucina at OTTO Pizzeria for 3 years
and is now the Executive Chef at CARNEVINO.