Throughout his culinary career, Ferraro has accumulated a wealth of knowledge and expertise in hosting wine classes, wine-pairing dinners, and highlight curated food-and-wine festivals. In his new role, Ferrero is devoted to creating opportunities for guests to sample, learn and better appreciate the wonders of wine.
Born and raised in Turin, the capital of the Piedmont region in northern Italy, Ferrero was taught by his family to respect food and wine found in the heart of the Italian tradition. Ferrero received extensive training in wine as well as tourism management and marketing, earning him a variety of degrees and certifications at schools including Istituto Tecnico Internazionale, Istituto Tecnico Industriale, MGM University. He went on to open two acclaimed restaurants, including La Coche and Gli Antenati in Torino, Italy before departing to work and study under renowned chefs and wine producers across Europe, honing his skills along the way.
In 2000, Ferrero moved to the U.S. to expand his knowledge even further. His first stop was Washington, D.C., where he held the position as General Manager and Wine Director of Vivo Restaurant under the direction of James Beard Award-Winning Chef Roberto Donna. It was here, where Ferrero first worked alongside Sorriso Modern Italian Kitchen’s Executive Chef Enzo Fargione.
In 2002, Ferrero relocated to Aspen, working at L’Hostaria under Chef Tiziano Gortan, the first Italian chef to receive 3 Michelin Stars. Ferrero moved to Las Vegas in 2008 to pursue a role as General Manager and Wine Director of Valentino’s Restaurant under James Beard Award-winning Chef Luciano Pellegrini and master restaurateur Piero Slevaggio. During his tenure, Valentino’s Restaurant received Wine Spectator Grand Awards from 2008 to 2011, accomplishments Ferrero calls “the proudest of my career.”
Ferrero joined the team at Charlie Palmer’s flagship restaurant, Aureole at Mandalay Bay in 2013, working with Michelin-starred Chef Vincent Pouessel while overseeing a 6,000-bottle wine list.
Today, Ferrero has come full circle with the opportunity to rejoin Executive Chef Enzo Fargione after nearly 20 years since the duo was together in Washington D.C. In his newly appointed role, Ferrero has compiled an extensive wine list at Sorriso Modern Italian Kitchen featuring a well-rounded selection of Old and New World Wines, with 400 labels priced from affordable (Pinot Grigio, Tramin, Alto Adige, 2017 at $35) to well-worth the investment (La Chapelle de la Mission Haut-Brion 2011 at $1,350). The restaurant’s 2,500-bottle wine inventory is housed in climate-controlled splendor at a consistent temperature of 55°F.