By Bob Barnes
From the earliest memories of his childhood, Mimmo Ferraro has recollections of helping his family’s businesses and looked upon it as fun rather than a task.
Since 2003, Ferraro has been chef/partner operating Ferraro’s Ristorante, one of Las Vegas’ most iconic restaurants that is as traditional Italian as a restaurant this side of the Atlantic can get.
Vegas Prime Magazine talked with the California Culinary Academy graduate to find out what led him to pursue a career in the culinary arts, his restaurant’s many accomplishments and more.
Can you tell us about your background and early influences?
I was born and raised in Las Vegas. My father’s first food-related business was Italfoods (a wholesale business purveying Italian specialty products), which he opened in 1982. I remember grating cheese in the warehouse when I was 4 years old.
My parents opened Ferraro’s in 1985 at Sahara and Jones. It later moved to Flamingo and Jones in 1992 and to its current location at Paradise and Harmon in 2009.
My culinary education continued in my parents’ restaurant. I helped with everything and learned and picked up things. I remember at 8 years old coming in from school, moving a milk crate to the stove and making myself lunch.
Cooking wasn’t a chore; it was always fun. Over the years, I worked every aspect of the business.
You received training from a very young age in the kitchen from your father Gino and mother Rosalba. Why did you decide to attend the California Culinary Academy and seek formal training in Italy?
My father and I thought it would open doors for me. I wanted to get away from my comfort zone, learn different techniques and move beyond the intuition of knowing. I thrived in culinary school.
Italy was great; I worked for several months (under Davide Mazzuoli, who is among Italy’s best-known chefs) at the LaGrotta Ristorante in Tuscany. I was the first one to work in the morning and the last to leave at night and took it too seriously. I wish I would have taken more time to explore.
What aspects of Ferraro’s makes it truly authentic Italian?
Simplicity, quality and letting ingredients speak for themselves. Our menu is 99.9% traditional Italian with a flair and made authentically the way you would get it in Italy. If it’s not served in Italy, it’s not on a menu here.
We don’t do chicken parm, as it’s American, not Italian. Also, we don’t focus on regions but the whole country. My father’s from Calabria, my mother’s from Napoli, and I like the Piedmont region, so we have some of each.
Ferraro’s has earned multiple awards. Can you tell us about some you are most proud of?
Gambero Rosso is the authority of Italian wine and Italian cuisine. In 2023, we were awarded the Tre Bicchieri (three glasses), their top authentic wine list award, and were one of only 20 in the world.
In 2024, we won their Tre Forchette (three forks) for authentic Italian dining, one of the top 33 in the world and one of only eight in the U.S. to receive this award.
How do you go about recipe formulation?
I’m not a recipe follower. I like to look at pictures (of a dish), which gives me ideas to create my own thing.
How often do you change Ferraro’s menu? What are some menu items that will always remain?
We change the menu about three times a year with seasonal ingredients – 60%-70% of the menu will never change, and some items have been on the menu for 30 years, including osso bucco, veal piccata, tripe and ala scoglio (fruiti di mare).
As chef/partner, what do your duties entail?
I oversee ingredients, create menus, quality control, food and labor costs, training, service, advertising, PR news spots, photo shoots and payroll. As owner, you do everything.
Do your children help in the restaurant as you did as a child?
My 11-year-old daughter Luna likes to come to the restaurant to help, and my 14-year-old son Nico also helps occasionally with plating and as a busser.
How do you spend your time when not at work?
I like spending quality time with my beautiful wife Nikki and our kids, going bowling or to see a movie together and enjoy golfing when I can find the time.
If You Go
4480 Paradise Road, Las Vegas. (702) 364-5300; FerrarosLasVegas.com
