The Golden Tavern Group has announced the management team for its new Sierra Gold ultra tavern, whose line debuts later this month.
The new team includes Vincent Martano as executive chef, Rusty Oakes as general manager, Douglas Scagiloia and Pamela Lignelli as assistant managers, and Nick Gallegos as beverage manager.
Martano previously served as sous chef for DiNapoli Italian restaurant at the Showboat, specialty chef for Prime Cut Steakhouse at the Castaways and assistant chef at Treasure Island.
Beverage manager Nick Gallegos is an international, award-winning mixologist and founding member of the U.S. Bartenders Guild. He previously worked at Bellagio’s Fontana Lounge.
"Vincent’s experience combined with his industry knowledge will serve as a tremendous asset as we introduce this revolutionary ultra-tavern concept to Las Vegas," said Steve Arcana, vice president of operations for Golden Gaming Inc., parent company to the Golden Tavern Group. "And we are confident in Nick’s ability to create a unique beverage program comprised of premium quality and selection for Sierra Gold."
Rusty Oakes has served as restaurant manager for Emeril’s New Orleans Fish House at the MGM Grand, general manager of the Oyster Bar at Texas Station, service manager for the Claim Jumper and general manager of The Catch Restaurant in Anaheim, California.
Douglas Scagiloia brings valued experience as the sommelier of Delmonico Steak House and manager for the opening of Emeril’s New Orleans Fish House.
Pamela Lignelli has handled beverage operations for Texas Station, Café Nicole and Bellagio, and has served as assistant beverage manager for the Goldrush Casino. She will oversee the banquet and private dining services.