Piero’s proprietor, head chef who picks high names for the Las Vegas Meals Corridor

The owner and chef of a legendary restaurant in Old Vegas gathers some culinary all-stars to provide food for a new development in the West Valley.

Evan Glusman, whose family is Piero’s, has teamed up with Piero’s chef Chris Conlon and entrepreneur Wayne Jefferies to create a dining room for the office, residential and lifestyle complex UnCommons, which is slated to open in 2021 with 19 culinary concepts and one Bar under one roof.

While the deals are still in progress, some of the best unsung chefs and restaurant professionals in Las Vegas have either signed up or are in talks to come up with ideas. Roy Ellamar from Harvest, the former head chef at Nove Italiano and Herringbone, Geno Bernardo, Claudia Andracki from Desert Bloom Eco Farms and Jessica Perlstein from the upcoming Main Street Provisions are the first confirmed participants. There are also talks with Sparrow + Wolf and Wolfgang Puck veteran Daniel Stramm, the culinary promoter Jolene Mannina, the former herringbone chef Nick Aoki, J. Michael Stamm from Cured & Whey and Diana Edelman, the founder of VegansBaby.com.

According to Conlon, the goal is to attract talented chefs and restaurateurs who haven’t had the opportunity to develop their own concepts and give them that chance in a shared dining room that offers entertainment and other attractions.

“(We) don’t necessarily focus on chefs who are already established and have their own concepts, but rather these chefs, sous-cooks, chefs,” says Glusman. “Give them the opportunity to do something that doesn’t really interfere with their day-to-day jobs. You can work here on your days off or before work or after work. You can come and be part of this community. “

For a chef like Bernardo, who works full-time in the exclusive Summit Club, this means the opportunity to develop a boutique crudo and raw bar concept. Perlstein and Andracki are expected to work together to showcase products from Desert Blooms Farm. Stramm should develop a concept that is practiced almost exclusively by cookery students. Mannina hopes to create a real incarnation of her old hatch chili food truck Sloppi Jo’s. Edelman hopes to curate a vegan concept. Cured & Whey is expected to focus on the charcuterie and cheese it is known for. And Aoki is working on a Hawaiian chicken concept. A booth is also expected to showcase Piero’s legendary Italian cuisine.

The two-story Platform One is expected to occupy 18,000 square feet in the 600,000 square foot $ 400 million UnCommons project planned for the southeast corner of Durango Drive and 215 Beltway.

Glusman, Conlon and Jefferies, collectively known as Batch Hospitality, compare the concept to the Reading Terminal Market in Philadelphia and the Grand Market in Istanbul. However, Glusman notes that they are meant to reflect the full spectrum of the local culinary community.

“There are so many great things out there,” says Glusman. “How do you target a 7-year-old and a 70-year-old, foodies, non-foodies and everyone in between? It’s fun – really creating something. “

Contact Al Mancini at [email protected] Follow @AlManciniVegas on Twitter and Instagram.

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