Chef Alessandro Stratta is the owner and Executive Chef at two award-winning namesake restaurants, ALEX and Stratta, both located in the Wynn Hotel in Las Vegas. Chef Stratta comes from a long line of restaurateurs. After several years of working in hotel kitchens, he decided to pursue his dreams by enrolling in the prestigious California Culinary Academy. During this time he worked in one of San Francisco’s finest hotels, the Stanford Court Hotel, where he perfected his skills in the art of baking and pastry. He graduated with high honors was selected to work under Chef Alain Ducasse as a member of the staff opening the Louis XV at the Hotel de Paris in Monaco. After cooking two years abroad in Monaco, Ducasse sent him to work under Daniel Boulud at New York's famous Le Cirque restaurant. After moving up quickly in Boulud’s kitchen, Stratta was presented with the opportunity to assume his first executive chef position. At the young age of 24, he was chosen to head Mary Elaine’s, a gourmet restaurant at the new world class Phoenician Resort in Scottsdale, Arizona. Under his leadership, he established Mary Elaine’s as one of the premiere dining destinations in the Southwest and in 1992, the James Beard Foundation named the restaurant a "Top Dining Destination” and Stratta as America’s top hotel chef. Stratta currently showcases his talents at Wynn Las Vegas as executive chef of his two restaurants: ALEX, featuring French cuisine, and Stratta, an Italian-American restaurant. ALEX has been awarded two stars in the 2008 Las Vegas Michelin Guide and is one of only 14 restaurants in North America to receive this distinction. In 2005, ALEX was selected as one of the “Best New Restaurants in America” by Esquire magazine and in 2006, 2007 and 2008 it was recognized by AAA as a Five- Diamond restaurant and by Mobil as a Five-Star restaurant, one of only three in Las Vegas.