• 27-DEC-2017

Costa di Mare Inside Wynn Las Vegas

Italian Sourced Seasonal Ingredients Provide Exceptionally Authentic Fine Dining Experience

LAS VEGAS–Wynn Las Vegas’ signature seafood restaurant was renamed Costa di Mare, with executive chef Mark LoRusso at the helm. The elevated restaurant concept maintains the commitment of its previous iteration to sustainably sourced Mediterranean seafood from fisherman throughout the Italian coastline.

Chef LoRusso began his tenure at Wynn Las Vegas as executive chef of Tableau where he introduced fresh, seasonal menus at the elegant daytime restaurant. He was then tapped to open Botero where he applied his playful approach to a sophisticated, classic steakhouse. LoRusso graduated from the Culinary Institute of America and worked with both Thomas Keller and Charlie Palmer, who he counts as mentors. Many epicureans were first introduced to LoRusso’s masterful seafood techniques when he served as the executive chef of Michael Mina’s Aqua at the Bellagio for seven years.

“It seems that my whole career has prepared me for Costa di Mare,” remarks LoRusso. “The seasonal style of Keller made me fall in love with cooking, at Aqua I built my menu around seafood, and then I focused my attentions to the five star service standards at Wynn. I  enjoy combining these elements at Costa di Mare and building on the great history of this room.”

LoRusso and Costa di Mare work with local fisherman and markets from every region in Italy. In addition to guest favorites such as langoustines; Mediterranean Blue, Spiny, and Slipper lobsters; imperial red prawns; and daily specials like Venetian soft-shell crab, LoRusso’s menu reflects an increased level of seasonality. Notable dishes include fresh pastas like handmade cuttlefish ink tagliatelle with shrimp, lobster, and spinach; and a selection of crudo including his playful Monte e Mare presentation of hand-chopped beef and prawn tartare. Costa di Mare offers guests two tasting menu options: the Gran Menu di Mare will be served family style, while the Doni di Mare will be a plated tasting of the most unique items arriving from Italy complimented by the finest produce of the season. LoRusso’s daily presence in the kitchen allows the menu to change frequently based on that day’s freshest ingredients. In addition, former Botero pastry chef Maria Mac’s menu reflects the palette of Italy while maintaining her unexpected style of mixing textures and temperatures.

Costa di Mare offers an extensive cordial cart including Italian dessert wines, grappa and amaro along with an extensive selection of port, Madeira and other rare cordials. The cocktail list features unique regional products combined to create classic Italian flavors. The extensive winelist spans the globe yet maintains a rich Italian core, while the by-the-glass offerings remain exclusively Italian.

Costa di Mare offers guests two levels of seating along with semi-private tables surrounding an intimate lagoon. The restaurant is open nightly starting at 5:30 p.m. Reservations are highly recommended and can be made by calling 702 770 DINE (3463).

Mark LoRusso Executive Chef

Since emerging on the Las Vegas dining scene a decade ago, Mark LoRusso has established himself as a creative chef with impeccable instincts, recognized for his refined modern-American cuisine. The elevated restaurant concept of Costa di Mare is committed to sustainably sourced Mediterranean seafood from fisherman throughout the Italian coastline.

“It seems that my whole career has prepared me for Costa di Mare,” remarks LoRusso. “The seasonal style of Keller made me fall in love with cooking, at Aqua I built my menu around seafood, and then I focused my attentions to the five star service standards at Wynn.”

Most recently, LoRusso opened Botero where he applied his playful approach to a sophisticated, classic steakhouse. He believes that even the most elegant of restaurants can be comfortable and welcoming without pretension. This approach earned him the title of “Chef of the Year” by KNPR, Nevada Public Radio, in 2008.   Prior to Wynn, he was the executive chef of Michael Mina’s Aqua restaurant at the Bellagio resort for seven years.

LoRusso began his career as a student at the Culinary Institute of America in Hyde Park, New York.  As part of the program, he gained experience through a six-month internship at the Trellis restaurant in Williamsburg, Virginia. In 1990, LoRusso moved to Los Angeles to work as a sauté cook at Checkers Hotel alongside nationally acclaimed chef Thomas Keller. There, LoRusso first discovered California cuisine.

During a weekend visit to San Francisco, LoRusso fell in love with the city and wanted to become part of the culinary movement happening there.  In 1991, he moved to San Francisco and accepted a position as a line cook at the Cypress Club. Three months later, LoRusso was promoted to sous chef.

After  dining  at  San  Francisco’s  Aqua  restaurant  one  evening,  LoRusso  was  impressed  with  his experience.  He returned with his resumé and was hired as a sauté cook two weeks later.  In just four months, he was again promoted to sous chef.  LoRusso developed a strong working relationship with chef/owner Michael Mina, who recognized his talent and became one of his mentors.  The east coast beckoned, and LoRusso moved to New York City to work for Charlie Palmer at Aureole before deciding to leave for Las Vegas in 1998 to run Aqua restaurant.

LoRusso resides in Las Vegas where he enjoys entertaining at his home preparing family-style Italian meals for his guests. In addition to cooking, he is an avid traveler and sports fan.

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CONTACTS

  • Public Relations
    Wynn Las Vegas
    United States
    702-770-2120