Chef-Sommelier Valentina Columbo AS, BS

Hailing from New York, Chef Columbo trained along with noted Chefs Patrick Clark and Alan Susser while attending NYCCC. After several years as a Chef in Private Clubs in NYC, such as the historical New York Yacht Club, the lure of Las Vegas proved to be the new frontier.  Several years as a Chef Garde Manger in major properties including the Rio, MGM Grand and Hilton served as Chef Columbos’ base of knowledge. Specializing in the art of cold food, decoration and layout design she was responsible for banquets up to 10,000. While in Las Vegas she established and co-chairs Cuisineclub.com, a social dining club. Chef Columbo has graduated from UNLV with a Bachelors degree in Hotel Administration and a certificate of gastronomy from Le Cordon Bleu, Adelaide.
Chef Columbo has turned her attention to the beverage side, passing the certified level of the Court of Masters Sommelier’s program and the advanced WSET advanced certification. She has also attended the Southern Wine and Spirits, Academy of Spirits and is now pursuing advancement in this area. She chose education to pass the time honored tradition of gastronomy on to new culinarians and currently is wine and beverage educator at Le Cordon Bleu.