Corporate Executive Chef Ralph Scamardella's resume is filled with the names of notable restaurants, such as the Plaza Hotel and Le Cygne, as well as the names of noteworthy mentors like Daniel Boulud, who he worked under while he was at the Polo Restaurant. A graduate of New York Institute of Technology, Chef Scamardella mastered the business of hotel and restaurant management and soon was on his way. From Vanessa's to Ganni and Hoester's Market, he eventually went on to become a driving force behind the opening of New York's popular Carmine's. After spending 15 years in kitchens, he left the daily grind to consult for such popular restaurants as The Strip House, Harrah's Casino and Cesca. Raised in an Italian-American household in Brooklyn by a father who grew up on a farm in Naples, this chef grew up alongside fresh ingredients and Old World cuisine. Now he calls both Tao (Las Vegas and New York) and Lavo (Las Vegas) home, and his fans could not be happier. Executive Chef Mark Andelbradt also has quite the pedigree, having traveled the world from Hong Kong to Italy and graced multiple top kitchens, such as Tru, where he was chef de cuisine; Daniel, where he was sous chef; and Morimoto, where he was executive chef de cuisine. Executive Sushi Chef Koji Noda is in charge of Tao's specialty rolls, which continue to please the crowds. Please note that a 20 percent service charge will be added to parties of eight or more.