Join us for an unfiltered chat with Chef Nicole Brisson, a Las Vegas culinary legend! From her training in Italy to the heartbreak of losing Carnevino, Nicole dives deep into dry-aging steaks, chef life, and her innovative Italian-Japanese pop-up. We also sip on Campari Americanos, muse about cigars, and explore sustainable cooking methods. Don’t miss this journey into hospitality, entrepreneurship, and Vegas vibes!
0:00 Chef Nicole Brisson’s Training in Italy
3:52 Bisteaka De Brisson
5:03 Dry Age Vs. Wet Age
12:28 Losing Carnevino
15:50 An Illustrious career
17:11 “Momentum isn’t Forever”
18:30 Healthy & Sustainable methods
21:00 Thyroid Disease & Livestock
25:06 Indulging & Moderation
27:45 Cigars & Chef Life
31:17 Where do You want to go?
36:30 Vermouth Fresh Vs. Old
42:00 Campari’s Americano
44:58 Aperitivo Hour
49:26 “Big Smoke” convention
55:35 Italian-Japanese Pop-up
58:18 Sparrow’s “Bar Snacks”/Takeovers
59:55 Learning a bit about Kyler
1:01:45 The Bramare Bar Experience
1:03:20 Perlick Bars
1:04:45 Cooper’s Gin Fizz Story…
1:06:49 Mozzarella Bars
1:08:45 Chef Robbie Felice Concepts
1:10:15 final musings
Subscribe for more Pouring Stories episodes with top hospitality insiders! 🥃 Drop a comment: What’s your favorite chef story? 👇#NicoleBrisson #DryAgedSteak #VegasDining #Bartending #PodcastHosted & Produced by Michael Giambrone & Kyler Fleming
Special thank you to Chef Nicole Brisson for many years of kindness, professionalism, & above all her friendship!