The Lamborghini of Espresso Machines.
Las Vegas might have grown exponentially in the past decade, but one thing has remained the same: it’s still a small town. Everyone knows everyone, especially in the service industry. When I entered the industry, I did not realize how many friends and connections I would make—lifetime connections. One day, I was a barista; the next, I was entering The Palms wearing a pressed white dress shirt, a black tie with no clip (I would soon regret not buying one), slacks, and dress shoes that were not suited for a restaurant (another regret).
I walked into an elevator, pressed the bright button with the name Vetri on it, and made my way to the 54th floor. I was surrounded by the most stunning view of the strip: water glasses handmade and shipped from Italy, a chandelier and prosciutto slicer hailing from the same region, an espresso machine that I, as a former barista, was too afraid even to use, one that my old GM referred to as “The Lamborghini of espresso machines”. Everything looked too expensive to touch. My nerves were at an all-time high.
Although I was dressed for the part, I was still training, and about to learn valuable lessons I would carry with me in and out of restaurants…
Learn Your Table Numbers
Lesson One: if you work in a fancy restaurant and have to wear a tie as a uniform, make sure to buy a clip or pray they give you a vest because when you lean over a table to clear it, it might just slip right into the dimly lit candle at the center of the table and a guest will point out that you are on fire, not your work ethic, you are literally on fire.
Lesson Two: dress shoes from H&M are very lovely and fitting compared to those suckers that wear Sketchers with their uniforms. I remember scanning the room, looking at the atrocious footwear my coworkers were sporting, at least the men, and all I could think of was my hero Tom Ford rolling his eyes in disgust; even my manager complimented my shoes on the first day. One thing he didn’t know and I didn’t realize was important was that the dress shoes weren’t made for restaurants, and they weren’t nonslip. I walked into the kitchen during that shift, made my way to the dish pit, and held two expensive wine glasses. Then, I slipped. I caught myself, but not before seeing a bright light and my late great-grandmother smiling at me. I ended up limping out of my shift that night because of the pain. I still refuse to wear Sketchers, but I was thrilled to find out that my favorite shoemaker, Vans, had just released a restaurant shoe line with nonslip soles.
Lesson Three: LEARN YOUR TABLE NUMBERS…I was waiting by the expo hidden behind the bar. A large order was ready to go out, and the servers and runners were cleaning these custom-made plates from Italy to ensure the finest presentation possible as they dropped on the table. Beautiful cuts of steak, pasta, and branzino are all going out. I stayed behind and watched them all rush out with style and finesse. One dish was left, and the chef looked at me as if to say, what are you waiting for? I picked up the plate, and my heart was racing; my first drop on a table, my tie was getting tighter, and I could feel the tip lighting on fire again.
I didn’t even make it past the bar; I realized I didn’t know any table numbers or seat numbers. I wanted to crash out of the window next to me and eat the dish on my way down as a sort of death row final meal. I returned to the kitchen and was welcomed with confused looks from the chef de cuisine and all of the line cooks. I wasn’t gone long enough for someone to complain that the order was wrong; they were all waiting for an answer, and I blurted out, “I don’t know my table numbers.” The head chef sighed but did not go Gordon Ramsay on me; he told me to put it down and wait for someone to run out.
Chef Joel Meyer
One person was laughing, though. A tall, lean figure behind our towering head chef was looking the other way, trying to conceal his amusement. He tried his best not to make me feel bad but failed miserably. That person was Sous Chef Joel, and although I wanted to attack him with a pan, I did not know I would be making a lifelong friend.
Chef Joel Meyer started his culinary career with his knives in hand. One day, while living in Philadelphia, he wandered into the original Vetri Cucina and asked if any jobs were available. As told by Chef Joel himself, Chef Marc said there was a position open and put him to work on the spot. From there, Joel worked through the kitchen and some of Philly’s busiest nights.
He then was offered the sous position for the new Vetri Cucina in Las Vegas. He packed all his equipment and set off to serve the city’s locals a taste of Northern Italian food (the part of Italy Chef Vetri studied and lived in).
I worked on the same floor with Chef Joel for about three months until the world came to a standstill in 2020. Later, Chef Joel was given the opportunity to open a new Vetri location in Red Rock Casino, Osteria Fiorella. The approach would be more casual for diners than Vetri, a more approachable Italian food to which Americans are accustomed. It was at this location that Joel and I would become friends. I no longer harbored any resentment for laughing at me. I was ready to learn. The food was different, but the standards remained the same, and I was allowed to work under my first executive chef. I’ll write a book about our adventures at this restaurant someday, but for now, I can only say it was a true pleasure to work under his direction.
After his tenure at Osteria Fiorella, Cheffy Joel has gone on his own and taken the helm at a new location, Ciao Vino, in Boca Park. I had the pleasure of dining there for the first time, and the moment I walked in and caught Joel’s eye, I felt at home again. We caught up for a moment and then went to work. The food that was dropped on the bar counter was all too familiar and different at the same time. I see some of the influences he worked with under Chef Marc and his own touch.
He was no longer standing on anyone else’s shoulders. Ciao Vino is a restaurant with its own personality, style, and killer wine list that anyone could get lost in. It is a refreshing breath of fresh air for Boca Park.
The new kid on the block has nothing to prove other than its delectable food, great staff, and talented chef who has trained under the best, who has spent countless hours to get here and create food and an atmosphere all on their own accord.
