Vincent Celeste

Vincent Celeste has a diverse culinary background, starting as a Line Cook at Elements Steak and Seafood Restaurant and progressing to Chef De Cuisine at various prestigious restaurants such as Fiola Mare and OpenAire by Josiah Citrin. With a Bachelor's Degree in Cell/Cellular and Molecular Biology from the University of Nevada-Las Vegas and a Culinary Management, Pastry Arts, and Restaurant Management background from the College of Southern Nevada, Vincent brings a unique blend of skills to each culinary venture.