Cooking since the age of 15, Chef Marc Marrone was first inspired by the treasured recipes handed down by his New York Italian family. After receiving his culinary degree from the French Culinary Institute, Marrone rose through the ranks of the original TAO kitchen, starting as a sous chef and working his way up to the top as West Coast Corporate Executive Chef of TAO Group, leading the TAO Group restaurants: TAO Las Vegas, Beauty & Essex, LAVO and Marquee Dayclub in Las Vegas; and TAO Los Angeles, The Highlight Room and Luchini Pizzeria & Bar in Los Angeles; and opening and operating LAVO atop the Marina Bay Sands in Singapore.

With a heritage of Italian cooking and classical French training, Chef Marc is equally passionate about Asian techniques. Since leaving his position with TAO Group in February 2019 he has premiered Graffiti Bao (first location in T-Mobile Arena, second location on Warm Springs & Buffalo), Piña Mexican (also T-Mobile) and announced Italian Graffiti, Graffiti Pizza (both coming to The Bend in 2020) and another rooftop concept in Downtown Las Vegas.

short rib tacos

Hunan beef short rib tacos, pickled chili, tomato jam, chili crema

Al Pastor fried rice

With green sambal, wok charred pineapple.

Winner of Desert Companion magazine’s Best Breakfast in Las Vegas and the Hopped Taco Throwdown, Chef Matt Meyer’s Served brings bold internationally-inspired flavors to Henderson with jaw-dropping Benedicts, hamburgers, raw dishes and more. Trained at Le Cordon Bleu, Chef Matt draws inspiration from the multicultural experiences of his youth as well as the many communities in Las Vegas. 

Chef Matt is also head of Matteo’s Gourmet Food Service catering.

New Delhi Dominator

Beer braised Tandoori oxtail with cucumber raiti, red pepper sauce.

van yolked

Belgium beer braised mussels with seasonal root vegetables, crispy rice cracker.

Raised in Barcelona, Chef Oscar Amador Edo fell in love with Catalonia’s rich culinary traditions at an early age. After graduating at the prestigious Hofmann BCN Chef School, he had the opportunity to stage at ElBulli and El Racó de Can Fabes; both Three Michelin awarded restaurants. After successfully owning and operating Ajo Negro, TapeArt and A Mano for over a decade, Chef Oscar decided to move to Las Vegas to conquer the American palate, where he cooked at the prestigious Le Cirque for six months before launching his Boqueria Street catering business, and then EDO Tapas & Wine in 2018.

Chef’s approach is to add a modern and innovative twist to classic Spanish recipes, inspired by great cuisines from around the world. His only rule is to deliver the best combinations, awakening our senses to new flavors, aromas and textures, ultimately creating new memories for the guest.

Pani Puri

Pani puri , Chorizo Ibérico, Payoyo Cheese espuma, Espelette pepper

Green tartare

Zucchini, Avocado and Pistachio Vinaigrette