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Pete Ghione's first introduction to the Culinary lifestyle was at Charlie Palmer's Aureole Restaurant at Mandalay Bay. He worked there until he found an opportunity to work under top chef William Becker at a remote country club.

Chef Pete attended the estimable New England Culinary Institution in Burlington, Vermont. He completed two externships, the first in Boothbay Harbor, Maine and the second in Napa Valley, California, before moving to one of the top culinary mecca of the country, Las Vegas.

During the six years with Becker, four of those at the Rio. Pete has held positions as Chef Tournant, Specialty Room Chef, Chef de Cuisine, Assistant Executive Chef of the Rio, overseeing 18 restaurants and production kitchens.

Pete was a team chef for the Las Vegas's 2004 silver and bronze medals winning Culinary Olympic team in Erfurt, Germany. This was Las Vegas's first time being represented in such an event.


Approximately 2 1/4 Pounds of Yukon Potatos.
All Purpose Flour, 2 Pounds.
5 Egg Yolks.
Approximately 2 ounces of Horseradish.
Approximately 1 1/4 ounces of Parmesan Cheese and Butter.

Steam Patotoes until knife tender.
In a bowl combine all other ingredients.
Peel potatoes and press through a food mill.
Add the potatoes and mix with all other ingredients.
Then need the mixture until a tight dough forms and the ingredients are mixed evenly.
Allow to rest.
Roll 4 ounces at a time into a 1/2 diameter log.
Slice 1/4 inch wide and roll on the back of a fork.
Place on a paper lined tray and cover immediately.
Blanch prior to serving.
Remember to keep the dough covered at all times.
Coat each Gnocchi in four after rolling on the fork.