Casino Chef de Cuisine

Carlos Serralde


Meredith FlavinIn 2006, Carlos Serralde started working as a Cook at Hotel Casa Maya in Cancun, Mexico, and later as a Chef de Partie at Laguna Grill, also in Cancun. In 2009, Carlos opened Tinto Restaurant and Wine Cellar and worked as an Executive Sous Chef. In 2013, Carlos went to The Four Seasons and started his Culinary Internship under Chef Christof Syre. In January 2013, Carlos worked as Chef de Partie at the Hotel Me by Melia; he also worked at Now Jade Hotel as a Junior Sous Chef. In June 2014, Carlos joined The Greenbrier Culinary Team as the Lead Chef of Prime 44 West. In September 2014, Carlos became the Lead Chef of Draper’s and in June 2016 Carlos accepted the position of Chef de Cuisine.