Graduating with honors from the California
Culinary Institute, San Francisco, Chef Stratta's career has included
positions in some of the world's finest establishments. His first
experience was under the tutelage of Pastry Chef Jim Dodge at San
Francisco's Stanford Court Hotel where he spent two years learning
the craft of baking. Soon after accepting an internship at the Michelin
three-star, Hotel du Paris in Monaco, Stratta was invited by Alaine
Ducasse to join his team at Louis XV. This two year stint stands out
as one of the best experiences in Stratta's life. "My cooking is grounded
in what I was taught by Ducasse," he says. When Stratta planned to
return to the United States, it was Chef Ducasse was also his mentor
who advised him to work with Daniel Boulud at Le Cirque which he did
for two years.
Stratta was offered an enormous opportunity
in 1989 when he was named Executive Chef of Mary Elaine's at the five-star
Phoenecian Resort, Scottsdale, Arizona. During his nine years at the
Phoenecian, Mary Elaine's won many awards, including a Mobil four
star rating. In 1998, Steve Wynn, Chairman of Mirage Resorts, Inc.
asked Stratta to become part of the expanding Las Vegas culinary circle
as the Executive Chef of Reenoir at the Mirage. At Renoir, Stratta
continues his work, providing guests with memorable experiences filled
with a mix of fine food, fine art and superb service.
Chef Stratta is the fourth generation of a
family of restauranteurs and hoteliers that began their legacy in
northern Italy where his great grandfather operated a hunting lodge
in the mountains of Piedmonte. Stratta grew up in some of the finest
hotels in the world while his father was the President of Giga and
Princess Hotels International. Having had the good fortune to live
in Italy, France, Singapore, Mexico and the United States helped Stratta
become fluent in French, Italian, Spanish and English.