Hailing from a large Italian family in Chicago, Chef Joe Mosconi has always had a passion for food. Growing up, he remembers his mom preparing full feasts while also introducing other cuisines to the dinner table always encouraging Mosconi to try new flavors. As Mosconi grew up, his parents encouraged him to cook for himself, stocking the kitchen with good ingredients to let him get creative and discover his passion for cooking.
At just 19 years old, Mosconi joined the restaurant business, starting in the front of house, bussing tables, running food and serving. At 21, he realized that back of house was where he was meant to be, and he moved into the kitchen. Starting as a line cook, he worked his way up, knowing running his own kitchen was the end goal.
Earning his stripes through hands-on experience and dedication, Mosconi has spent the majority of his career working in kitchens on the Las Vegas Strip, including TAO Asian Bistro.
In early 2016, with a passion and background in Japanese-American cuisine, Mosconi took a leap and joined the Sake Rok team. The restaurant was still in the planning stages. The walls were still being built and menus being tested, but it paid off.
Today, Mosconi is the Executive Chef of one of the hottest restaurants on the Las Vegas Strip, and is eager to make his mark on Las Vegas’ culinary industry. As Sake Rok approaches its first-year anniversary, Mosconi is diligently working to introduce innovative new menu items and freshen up favorites. When not in the kitchen, Mosconi enjoys spending time with his wife Meghan and their two boys, Joseph and Bennett.
Born in South Korea and raised in New Jersey, Chef Sung Park, admittedly, was not originally a raw fish connoisseur. He grew up fishing with his father, and at just 4 years old when he had his first taste of sushi, he was not a fan. His aversion continued for years. It wasn’t until high school that Park developed a taste for the texture and flavors and developed a true appreciation for the complexity of raw fish.
His appreciation continued to grow, and after graduating high school, Park started working at a sushi restaurant as an apprentice where he honed his techniques and knife skills. In 2008, opportunity called out west and Park moved to Las Vegas to become the Lead Sushi Chef at SushiSamba. The popular Japanese fusion restaurant tested Park’s skills, but ultimately furthered his craftsmanship. After nearly five years managing the restaurant’s sushi bar, Park was offered the opportunity to open award-winning Chef Akira Back’s Kumi at Mandalay Bay. Kumi gave Park the ability to continue advancing his Japanese and sushi skills, while incorporating his Korean roots.
In 2016, Park was ready for a change and joined the burgeoning team at Sake Rok, where he developed the sushi menu. Today. Chef Park continues to lead the restaurant’s vibrant fish program, bringing clean, simple yet balanced sushi to diners from around the world.
When he’s not in the kitchen, Park enjoys spending time with family, cooking Korean favorites and taking advantage of the great outdoors.
At the age of 16, Joe Nedel was looking for a summer job and found himself slinging dough at his neighborhood Pizza Hut in Mentor, Ohio. It was there that he discovered his passion for the restaurant business.
Post high school, Nedel continued working in restaurants and also attended Akron University, majoring in business management. His studies gave him a broad foundation in business basics, such as accounting, budgeting, planning and hiring. He soon realized that for him, the best education was the skills he learned on the job. He was addicted to the fast-paced environment and the unknown variables constantly present in the business. It challenged him, kept him on his toes and made him think harder and smarter. These were things a text book just couldn’t provide.
Nedel worked his way up the restaurant business in Ohio, but decided he was ready for a new challenge and moved to Las Vegas. He began working for Caesars Entertainment but couldn’t pass up the opportunity to be part of the opening team of ARIA’s Skybox Sports Bar & Grill.
In July of 2010, Nedel took the next step in his career and moved to Wynn Las Vegas, where he held multiple management positions at Society Café and opened Jardin as General Manager. Nedel’s hard work and dedication did not go unnoticed as he received the coveted “supervisor of the quarter” award for Wynn & Encore Las Vegas.
Now with 17 years of experience, Nedel is a seasoned professional and has taken his knowledge and skills to Sake Rok, Las Vegas’ hottest new restaurant on the Strip, where he serves as General Manager.
When he gets away from the business, Nedel can be found spending time with his girlfriend Christie, his two cats Boots and Beans, and his Boston Terrier Rocco. He also enjoys hiking, cooking, practicing at the shooting range and driving his beloved Shelby Mustang.