Originally from Puebla, Mexico, Danny Herrera began his career in the kitchens of New York City where he spent four years in the kitchen at Tao perfecting his skills under Chef Sam Hazen. In 2005, Herrera made his way west to Las Vegas to work at Stack at the Mirage. Danny joined B&B Hospitality Group in 2007 to open OTTO. In 2008, he was named Sous Chef at OTTO and has managed the day-to-day operations of the kitchen ever since. Finding similarities between the cuisine of his youth in Mexico and the rustic Italian cuisine of OTTO, Herrera’s cooking is true to the seasonal and local ingredients available to him.
Raised in Upstate New York, Nicole was introduced to the culinary industry early at her grandfather’s restaurant in Saratoga. After graduating from Johnson & Wales University, Nicole studied and learned…