What’s Cooking ft.

Chef Giovanni Ledon is no stranger to the quality and service expected of a high-end, fast paced restaurant environment. Born and raised in Las Vegas, Nevada, his earliest memories are of only wanting to be a chef. Chef Giovanni’s parents owned a restaurant and seeing the hustle and bustle of the kitchen, he was instantly hooked. In 2007 Chef Giovanni graduated from The Culinary Institute of Las Vegas. Studying under Chef Raimund Hofmeister (CMC/AAC) he had the chance to learn more technical aspects of the restaurant industry. During the same time, Chef Giovanni started working at Nero’s Steakhouse at Caesars Palace Hotel in Las Vegas, Nevada. A few years later, in 2009 he went to work for Chef Bobby Flay at Mesa Grill in Caesars Palace. This opportunity transitioned into a promotion at Mesa Grill in the Atlantis Resort in Nassau, Bahamas as the Executive Sous Chef. In 2010, Chef Giovanni became Sous Chef at Yellowtail Japanese restaurant at the Bellagio Hotel under Chef Akira Back. He spent seven years refining his skills and exploring his passion of Asian flavors and cuisine. Of the many things he has inherited from his time with Chef Akira, is to look at things from a different perspective. Through experience, Chef Giovanni believes in order to resolve an issue, you need to look at it from the perspective of the guest, manager, server or commis, to really understand what is going on in the restaurant. Chef Giovanni’s favorite dish at Akira Back is the Tuna or Eringi Mushroom Pizza. For the one reason that, from the outside, it looks like a simple dish, but actually all the components have to be executed perfectly for this dish to shine. In his new role at Akira Back Dubai, located at W Dubai – The Palm, Chef Giovanni’s main aim is to ensure that the guest has the best quality food and experience that Akira Back has to offer.