John Cahill

Executive Chef John Cahill has no fear when it comes to cooking. He is known for taking traditional recipes and twisting them into non-traditional delicacies. Cahill was raised in a New York City neighborhood amidst a variety of nationalities, all of which influenced his cooking. Multi-flavored, multi-cultural dishes are what have made Cahill's epicurean imagination soar. Cahill obtained his kitchen experience in restaurants across the country that specialize in various disciplines, such as steak houses in Omaha, fish houses in Georgia, and Italian restaurants in New York.

Each region in America has provided him with different experiences. In Omaha, he learned how to prepare meat dishes. During his stay in Georgia, all varieties of fish became his field of expertise. Los Angeles taught him how to prepare trendy fusion dishes and New York provided him a lesson in sheer volume. Chef Cahill arrived in Las Vegas after working The Temple Bar and Grill at Caesars Atlantic City, another restaurant owned by John Tunney, owner of Olio! Prior to that experience, Cahill also worked for Tunney at his exquisite Long Island residential dining experience, The Carlton.

Cahill calls his culinary style exploratory, fun, and integrating. He loves all of Italy's regional cuisine and has pulled all of the different regions together in his cooking to create one regional cuisine. His culinary influence is Chef Rodrigo Bernal of The Carlton who taught him how to fall in love with food. He has no limitations and is not afraid to try anything. John Cahill is the Executive Chef of Olio! at the MGM Grand Hotel and Casino. The kitchen at Olio! is open daily from 5:00 p.m. until midnight, Sunday through Thursday, and until 2:00 a.m. Fridays and Saturdays.

Chef's Recipes :

Porcini & Truffle-crusted Lamb Served with Cannellini Beans

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