Chefs of Cili Restaurant & Bar

		Executive Chef Stan Carroll Chef Carroll was formerly Executive Chef at the popular Wild Sage Café and Wild Sage Restaurant in Las Vegas. Prior to Wild Sage, Chef Carroll worked with the Wolfgang Puck Fine Dinning Group at such notable restaurants as Postrio in San Francisco and Spago, Chinois and Trattoria del Lupo in Las Vegas. Stan graduated from the University of Oklahoma in 1985, with a BFA in photography and picture production and since falling in love with cooking has developed a driving dedication to quality food and customer service.
		Executive Sous Chef Bill Blunt A native of St. Louis, Missouri, Bill Blunt came to Cili from the Wolfgang Puck organization where he worked at both Spago and Chinois in Las Vegas. It was in these two establishments that he honed his skills for high-end gourmet dishes. Prior to that he worked at a favorite local’s establishment, Renata’s Gourmet Restaurant. He continues to develop new dishes for Cili, focusing on fish and meat entrees. Bill’s passions include fine dining and food development, as well as being an avid wine connoisseur.