To promise a new take on social dining in a city such as Las Vegas may seem a lofty pursuit, but it’s exactly what famed chef Julian Serrano plans to bring to the city’s Strip when his second restaurant concept at Bellagio, Lago, opens this spring. Lago will be Serrano’s first Italian restaurant, with a small-plates menu and a sophisticated, one-of-a-kind mixology program.

Venturing from his Spanish and French culinary roots, the Lago concept is uniquely Italian. Menu items highlight dishes such as carpaccio, bruschetta and fresh pasta, while the design follows the 20th-century Milan-based movement known as Italian Futurismo. A 15-foot-tall entrance mosaic spans an aerial view of Milan, while the geometric back bar is a tribute to Italian fashion, à la Emilio Pucci. Lago will boast an open-air patio and the best views of Bellagio’s iconic fountains found anywhere on the Las Vegas Strip.

Serrano is no stranger to the city that never sleeps. He first brought his Mediterranean-French cooking to Bellagio in 1998. The still successful Picasso is a 2-star Michelin restaurant and the 14-time recipient of the AAA Five Diamond Award. Named for the famous artist, the regions where Picasso spent significant periods of his life inspired the cuisine, and his artwork adorns the walls. In 2009, Serrano opened Julian Serrano, a Spanish restaurant, at ARIA Resort & Casino.

A native of Madrid, Serrano’s career began in some of Europe’s most celebrated kitchens, including Lucas Carton and Hôtel de France in Paris, Chez Max in Zürich and L’Aubergine in Munich. He worked in both Miami and Nashville before he helped open Masa under Chef Masataka Kobayashi in San Francisco.

What three go-to ingredients are always in your home kitchen?
Olive oil, tomatoes, salt — and love!

What’s your favorite season for cooking, and why?
I love the fall-to-winter season because of the quality of the seafood, poultry and vegetables, such as squash, available during this time. Late fall also brings about truffle season, making it one of the most decadent times of the year. At Picasso, we offer a truffle menu to celebrate the season.

Aside from your current position, what’s the best job you’ve ever had?
I’ve been a chef for more than 40 years and am grateful that my first job became a successful career. I couldn’t imagine doing anything else.

What’s the first meal you ever cooked?
I cooked Christmas dinner at my mother’s house. Afterward, she told me it was the first and last time I was allowed to cook in her kitchen. The food turned out well, but she was not pleased with the mess I made!

What are your first thoughts when you hear “farm-to-table”?
I don’t think of farm-to-table as a new concept. I’ve been cooking with fresh ingredients since the beginning of my career and believe it’s the way all meals should be prepared.

LAGO

Bellagio Las Vegas
3600 Las Vegas Blvd. S.
Las Vegas, NV 89109
tel 866 259 7111
bellagio.com