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!