Chef Steven Kalt

Executive Chef

Wynn Las Vegas

Las Vegas, Nevada

At Wynn Las Vegas, Stephen Kalt is Executive Chef of Corsa Cucina & Bar, the resort's vibrant, chic Mediterranean restaurant where casual fare is prepared in a relaxed, yet lively environment. At Corsa Cucina, accessible and traditional dishes are juxtaposed with contemporary, sophisticated fare.

Kalt comes to Wynn by way of the hugely successful Spartina, in New York City's Tribeca. Spartina celebrated the food and culture of the Mediterranean region and was well received by the public and the press, including being named Food & Wine magazine's "Editor's Choice" as one of The Top Five Favorite Restaurants in New York.

His career began to gain momentum when a friend introduced him to Daniel Boulud, Executive Chef of Le Cirque. In early 1987, Kalt worked as Degustation and Entremetier at Le Cirque and by the end of his two-year stay had become the restaurant's Saucier. He furthered his culinary education through working in the renowned kitchens of Jean Louis Palladin, Thomas Keller, Dean Fearing, Robert Delgrande, Wolfgang Puck and Jean Georges Vongerichten.

Following his years at Le Cirque, Kalt became Sous Chef at Arcadia and later at Hubert's. In 1990, he opened Stephen Kalt Associates, a full service consulting firm specializing in food, service, systems, and design. A series of successful start-ups followed including acclaimed properties Fresco, Torre de Pisa, Main Street, Rain, Park Avalon, Kelley and Ping, Riodisio, Ship's Inn on Nantucket, Samba Grill in Las Vegas, and Beachtree Café on Long Island.

Dedicated to sharing his knowledge and passion for fine cuisine, Kalt spent several years developing a cooking school at Emmaus House in Harlem, where he taught food preparation basics to recovering addicts. He is currently at work on a Mediterranean cookbook called My Blue Mecca.