Sean DiCicco
Chefs in Las Vegas
Chef DiCicco graduated from the Culinary Institute of America in Hyde Park, New York. Soon after graduating, Sean landed a lead cook position at New York’s famous Tavern on the Green.
Always up for a challenge, Chef DiCicco later became chef/owner of a fine dining establishment in Philadelphia, specializing in “American Continental Cuisine.” He continued his career with Executive Chef positions in hotels, including The Hualalai Resort Four Season in Kona, Hawaii, and Banquet Chef at Caesar’s Palace in Las Vegas, Nevada. In 2001, he was awarded Las Vegas Chef of the Year for Culinary Excellence by the American Tasting Institute.
Prior to joining Mandalay Bay, Chef DiCicco served as Director of Culinary Operations at The Venetian. His commitment to excellence has gained him the respect of his peers as well as those who work under his exceptional guidance.
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