Pete Ghione is an experienced executive chef currently seeking a position with a large company. He has over 15 years of experience as an executive chef at various casinos and restaurants in Iowa, Ohio, and Nevada. His experience includes opening new restaurants and kitchens, managing large staffs, and focusing on quality food and customer experience. He has received several awards and recognition for his work.

1. PETE GHIONEPETE GHIONEEXECUTIVE CHEF
CHEFGHIONE@CANCERCUISINE.COM
WWW.CANCERCUISINE.COM
4632 SAPPHIRE LANE BETTENDORF, IOWA 52722
CELL 309 292 2224

2. PETE GHIONEPETE GHIONEEXECUTIVE CHEF
OBJECTIVE
EXPERIENCE
I’m currently looking for a large company to grow with and to use my vast experience and countless hours spent in the casino business to
help create a new and unique experience for the customer to build loyalty, grow revenues and increase the bottom line for the shareholders.
JUMER’S CASINO AND HOTEL
NOVEMBER 2013-PRESENT
EXECUTIVE CHEF
Jumer’s Casino is a Delaware North Company property with five various outlets including a Fine Dining Steakhouse, Buffet, Café, Quick
Service Deli and Banquets. DNC is committed to continuing education for Chef’s and offers many certification opportunities to assist in
advancing not only your education, but your career as well. With eight other properties just within the Gaming and Entertainment division,
there is a lot of cross property collaboration as well. This project is a rebuilding one for me, establishing new recipes, menus, procedure and
lots of time spent hands on with the staff teaching them cooking techniques to improve the quality of the food and the customer’s experience
to further standout from the competition.
HORSESHOE CASINO CINCINNATI
OCTOBER 2012- AUGUST 2013
EXECUTIVE CHEF
As the opening Chef of the Horseshoe, I hired and trained 120 employees to staff 9 kitchens that I managed. This operation includes
Banquet room with events up to 2,200, a buffet with 400 seats feeding up to 2,300 people and a fine dining steakhouse serving 350 people.
Other outlets include QSR Pizza, Players Lounge and several production kitchens and an employee dining room feeding the 1,750 Horseshoe
employees. I strived to give the customers a unique experience in all my outlets with a bottom line that impressed the investors.
Grand Opening March 4, 2013 • Wine Dinner for Bo Barrett, Chateau Montalena • Cancer Fighting Foods Demo at Cincinnati State
Multiple News Appearances, WCPO, WKRP, Lincoln Ware Show, Bill Cunningham Radio • Esquire Magazine, September 2013 Issue, Two page article
GHIONE’S GO FRESH ORGANIC KITCHEN
JULY 2009 – DECEMBER 2009
CHEF OWNER
This organic restaurant catered to locals to provide healthy food to battle commonly unhealthy diets in Las Vegas. For more information visit
www.ghiones.com where Chef Live cooking videos and photos are available as well as the details why nutrition is so important.
DRAGONRIDGE COUNTRY CLUB AT MACDONALD RANCH
AUGUST 2008 – AUGUST 2009
EXECUTIVE CHEF
DragonRidge Country Club is a private club with three restaurants and a fourth under construction. In addition to the private restaurants,
the club has a public banquet facility.
ALMAZA HOOKAH LOUNGE AND RESTAURANT
APRIL 1, 2008 TO JULY 2008
EXECUTIVE CHEF CONSULTANT
Almaza Restaurant is a trendy Lebanese and Mediterranean restaurant with a local nightlife unmatched to any other restaurant in Las Vegas.

3. EXPERIENCE CONT...
CAESARS PALACE
JULY 2007-DECEMBER 2007
ASSISTANT EXECUTIVE CHEF
Caesars Palace operates 18 restaurants including Restaurant Guy Savoy, Bradley Ogden’s, Rao’s of New York, Payard Patisserie and Mesa Grill.
There are over 55 salaried Chefs employed and 550 culinary employees. This position was offered during a transition period from Caesars
Entertainment to Harrah’s Entertainment, which is the largest gaming company in the world and also owned the Rio.
RIO ALL SUITE HOTEL & CASINO, HARRAH’S ENTERTAINMENT
NOVEMBER 2001-JULY 2007
EXECUTIVE CHEF
The Rio owns 14 Restaurants and operates many production kitchens as well. This 2568 room generates $150 Million annually and serves
4.3 Million customers a year with a 27% Food Cost in 2006. In my various positions that follow, I have supervised an operation that employs
425 Line Level Employees and 44 Salaried Chefs including 2 Assistant Executives, Pastry Chef, Chef de Cuisine, Food Artist and an Executive
Banquet Chef. I have also employed a Food Analyst to thoroughly assess Food, Recipes, Labor and Supply costs compared to revenue to
maximize Operating Income. Major projects included Carnival World Buffet re-opening post $10MM remodel, All American Bar and Grille
$6MM Remodel, new concept of the Sports Kitchen and addition of Mah Jong Chinese Kitchen.
RIO POSITIONS HELD:
• 12/05-7/07 Executive Chef
• 5/05-12/05 Assistant Executive Chef
• 3/04-5/05 Chef de Cuisine, Responsible for all Food Service Outlets and employees
• 7/02-3/04 Specialty Room Chef, Antonio’s Restaurant and Butcher Production
• 11/01-7/02 Relief Chef Tournament
• Harrah’s Contract Approval Team, one of 8 committee members responsible for Strategic Sourcing for Harrah’s 46
properties related to assessing quality, consistency and pricing all contracted items and contracted vendors
• 2005-2007 Member of Rio’s Risk Control Committee
• 2006 Member of Rio’s Safety Committee
LA CHANDELLE/CAFÉ MONTE LAGO, REFLECTION BAY AND SOUTH SHORE C.C. AT LAKE LAS VEGAS
MARCH 2000-NOVEMBER 2001
SOUS CHEF
La Chandelle was a very disciplined kitchen serving the Golfers and residents of the Lake Las Vegas Private community. This operation was
only a year old and was continually attracting new customers through special promotions put together by the Culinary Team. This Fine
Dining Room served Lunch, Dinner and a very high class Champaign Brunch. I supervised 15 employees at La Chandelle and 6 employees
at South Shore Golf Course on the Private side of the lake.
AUREOLE RESTAURANT, MANDALAY BAY
SEPTEMBER 1999 TO MARCH 2000
BROILER COOK
Charlie Palmers first restaurant in Las Vegas. This Fine Dining Restaurant served over 500 covers nightly with a customer’s choice of an
Ala Carte menu or the Swan Court tasting. This Restaurant on the first floor of Mandalay Bay showcases a multi million dollar wine collection
in a two story wine tower located in the middle of the dining room. Over 65% of the menu was grilled items in which I was responsible for
preparing with entrementier as an additional responsibility. The outlet refined my fine dining skills with extensive repetition.
CULINARY SCHOOL EXTERNSHIP SITES
THE CLIFF HOUSE, ONGUNQUIT, ME
CHRISTOPHER’S BOATHOUSE, BOOTHBAY HARBOR, ME
THE BRIX, NAPA VALLEY, CA

4. COLLEGE
NEW ENGLAND CULINARY INSTITUTE ESSEX, VT 1997-1999-AOS DEGREE
HIGH SCHOOL
GRADUATE OF SHELTON HIGH SCHOOL, SHELTON, CT 1997
HAACP CERTIFIED
PROFICIENT IN WORD, EXCEL, POWER POINT, STRATTON WARREN, AVERO,
HARRAH’S EXCELLENCE IN SUPERVISION COURSE
HARRAH’S EXCELLENCE IN MANAGEMENT COURSE
EDUCATION
PERSONAL REFERENCES
PERSONAL REFERENCES
AWARDS & COMMUNITY SERVICE
SILVER MEDALIST- International Culinary Olympics
MEMBER OF TEAM LAS VEGAS, ERFURT GERMANY 2004
MARCH OF DIMES CHARITY-Featured Star Chef/Host
RIO HOTEL & CASINO –2001, 2002, 2003
WINNER OF REGIONAL POKE COMPETITION
SPONSORED BY Aloha Shoyu 2003
BUZIO’S-Best Seafood Restaurant Review Journals Choice 2006, 2007
CARNIVAL WORLD BUFFET-Best Buffet, Review Journal Readers Choice 2004, 2005, 2006
HOST CHEF FOR “CHEF FOR KIDS”, ANNUAL CHARITY AUCTION 2006 AND 2007
HOST PROPERTY FOR NATIONAL AND WORLD PASTRY COMPETITION, 2002, 2003, 2004
VEGAS MAGAZINE, DESERT PATROL FEATURE, SEPTEMBER 2006 ISSUE
LA VOCE, ITALIAN PUBLICATION CHEF OF THE MONTH
944 MAGAZINE, VOODOO CAFÉ FEATURE, DECEMBER 2006
FOOD NETWORK “SECRET LIFE OF…VEGAS” with George Duran
PERSONAL INTERVIEW ON CARNIVAL WORLD BUFFET, MARCH 2007
HOST CHEF FOR 3121 JAZZ CUISINE
PRINCE’S RESTAURANT OCTOBER 2006 TO APRIL 2007
AOL CITY GUIDE LOCALS FAVORITE RESTAURANTS, BAMBOLEO’S AND FIORE’S 2007
EPICUREAN PARTICIPANT 2002-2007
HOST CHEF FOR WORLD SERIES OF POKER 2005, 2006, 2007
TASTE OF THE NATION 2005
SEGMENT ON CHANNEL 3 NEWS FEATURING AN INTERVIEW ON 3121 JAZZ CUISINE
JOSEPH HAMEL: (702) 203-2996
JOSEPH CISNEROS: (702) 371-5560
MICHAEL MENISH: (702) 296-5322
J. JEFFREY FREDERICK: Vice President Food and Beverage, Paris, Ballys and Planet Hollywood Casino, Las Vegas, NV. (702) 400-9544
ANDREA KLEINROCK: Director of Food and Beverage. (412) 728-4418
WILLIAM BARUM: Former Harrah's Entertainment Corporate Executive Chef. (702) 524-1218
DARON ZENO: Director of Marketing, Horseshoe Cincinnati. (513) 713-3043
MICHELLE CLARK: Environmental Health Specialist, S.N. Health District. (702) 249-0032