John Miranda has been appointed Chef de Cuisine at Twist by Pierre Gagnaire at the Mandarin Oriental, Las Vegas
This appointment carries extra gravitas as Chef Miranda has been a key part of the Twist five-star kitchen since 2011. His continued dedication to enhancing the award-winning offerings combined with his positive reputation as a team leader makes him the ideal choice for this appointment.
Chef Miranda's passion for the culinary arts was fostered by the close relationship he held with his father. Food was a constant in happy memories from his childhood and he spent a lot of time educating himself on the newest techniques of cooking by watching his favorite chefs on television or working with his father where he showed Miranda proper techniques of preparing meats for specialty functions or events. John saw the beauty that came from people gathering together at these events, enjoying food together and knew that he could continually draw inspiration from this and wanted to make it his career focus.
After completing his degree in Culinary Arts, John worked at multiple fine dining restaurants in California including The Resort at Pelican Hill and the Ritz Carlton. Chef Miranda's moved to Las Vegas and served as the Master Cook at Joël Robuchon before beginning his journey at Twist by Pierre Gagnaire where he mastered the techniques and methods personally from Chef Gagnaire and the former Chef de Cuisines so he could eventually be in the position he recently earned.
As Chef de Cuisine at Twist by Pierre Gagnaire, Miranda works closely with Chef Gagnaire along with his Senior Sous Chef, Robert Meistrell who has been working at Twist for 6 years and with the most recent addition, Sous Chef Trevor Teich, the past chef and owner of the acclaimed pop-up restaurant Claudia in Chicago. Chef Miranda and his exceptional team work to create unforgettable dining experiences at this Las Vegas restaurant. Miranda is consistently motivated to provide guests with a full culinary journey within any dish that is ordered. His dedication to detail and enthusiastic passion for fine dining and flavor is demonstrated in the exquisite plates that come out of his kitchen nightly for dinner.
