Hailing from Staten Island New York and now a Las Vegas transplant, Chef Stephen Blandino is the head chef at Charlie Palmer Steak.

FW: What style is your cuisine?
SB: Modern American Steakhouse.

FW: What do you consider your signature dishes?
SB: “Chef Steve’s Caesar Salad” with prosciutto wrapped romaine hearts and white anchovies, 40 oz porterhouse for two, oven roasted mahi mahi with pickled red cabbage & apple soubise.

FW: What is your most memorable dining experience?
SB: Aureole, New York; Raqu Las Vegas, French Laundry.

FW: What chefs do you admire and look up to?
SB: Charlie Palmer, Thomas Keller, Jose Andres, Daniel Humm.

FW: What has been your proudest moment as a chef thus far?
SB: Charlie asked me to become chef at CP Steak LV.

FW: Why do you choose to serve FIJI Water?
SB: Fiji is the best. It’s the cleanest water on the planet. No aftertaste, best minerals and pairs well with all foods.