Chef Conversations

Joel Myers dishes on his new Italian restaurant in Boca Park

By Jen Smith / Photo by Louiie Victa

Chef Joel Myers has taken the hands-on approach his entire career.

Myers grew up on the East Coast, where his father owned a deli. His experience comes from decades spent working in that kitchen and many others after—sans culinary school. His first job was dishwasher and he eventually became chef.

Myers moved to Las Vegas from Philadelphia seven years ago. After spending five years at Chef Marc Vetri’s original Vetri Cucina back east, Myers worked at Vetri Cucina Las Vegas and Osteria Fiorella before joining Hukl Hospitality to bring Ciao Vino, an Italian American restaurant, to Boca Park Fashion Village.

Ciao Vino celebrated its grand opening in October with cocktails and pizza galore. Myers hopes to bring a relaxed, casual vibe to the Summerlin area.

Do you recommend any food and wine pairings for a Ciao Vino visit?

My favorite pasta is always the Bucatini Amatriciana. It is an approachable, classic red sauce-based dish with cured pork jowl, like guanciale. I love it with Barolo.

What’s a popular dish that people are loving so far?

The simplest dish on our menu is the most popular. It’s our carbonara, pecorino cheese, egg yolk and guanciale. It’s difficult to execute because it’s very temperature intolerant. You have to work and focus on [making] the custard out of the egg yolk and pasta water to make it creamy and delicious.

Do you have a favorite ingredient you like to work with?

I don’t have a specific ingredient I’m a fan of, [but] I’ve enjoyed making up stuff on the fly for [people with] dietary restrictions. [For a former regular at Fiorella who is vegan with special fat-free dietary restrictions], I would soak almonds in water and make almond milk to get natural fat [for dishes like] a risotto or farro salad or dressing as well—something besides just [serving] grilled vegetables.

Ciao Vino, 740 S Rampart Blvd., 702.570.1618, ciaovinolv.com