Wolfgang von Weiser

Smoked Balik Salmon on a Mozzarella Croque Monsieur with Lemon Balm, and Oscietra Caviar, Crème Fraiche was among the delectable dishes that Chef Wolfgang von Wieser, the executive chef of the Bellagio in Las Vegas, prepared while being honored at Johnson & Wales University as a Distinguished Visiting Chef (DVC).
 
Austrian born, Wolfgang von Wieser lived a modest life with his father, a financier, his mother, a housewife, and two sisters. His passion for cooking began as a young boy cooking dinner for his family every Sunday to avoid having to attend church. The biggest influence in his love of cooking, however, was his grandmother. As a tribute to her, Wolfgang offers some of her favorite dishes in the restaurants he’s worked in throughout his career.
 
Wolfgang’s passion for cooking and traveling made it an easy decision to enter culinary arts. Spanning three continents over three decades, he gained experience through tenures at the Dorchester Hotel, London; the Hotel de Paris, Monte Carlo; the Kulm Hotel, St. Moritz and other prestigious hotels and restaurants throughout Switzerland and Austria. He began his career with Four Seasons Hotels and Resorts in 1986. Ten years later, he was a member of the opening team for the Four Seasons Berlin and then moved to Las Vegas to open the Four Seasons in 1998.
 
In March 2003, Wolfgang was named executive chef at the AAA Five Diamond Bellagio Resort in Las Vegas,. He oversees all culinary operations including menu development, food preparation, and annual food and beverage revenues of $225 million. In addition, he is responsible for all culinary support facilities and the direct supervision of over 800 employees. Wolfgang believes that developing new cooking trends require an educational background and a passion to discover new products and cooking styles. His world-wide training and experience bring just the right flavor to all the restaurants on which he has had an