Two brothers, born in Lima, at one table

Angelo Palomino’s passion for hospitality began in his grandmother Ofelia’s kitchen in Lima, where he spent afternoons after school shelling green peas beside her as she cooked. Her kitchen was always feeding someone, and watching a meal bring the entire family together planted a seed that would shape his approach to hospitality years later.

Rooted in his Peruvian heritage and shaped by the discipline of the kitchen, Angelo built his career on the Las Vegas Strip, working his way from busser to mixologist. His journey has taken him through some of the city’s most recognized hospitality destinations, including the opening teams at Javier’s at Aria and Hakkasan at MGM Grand, Mastro’s Ocean Club at Crystals, Bazaar Meat by José Andrés, The Cosmopolitan of Las Vegas, and the opening of Resorts World. For the past seven years, he has been behind the bar at Vanderpump Cocktail Garden at Caesars Palace.

Through those experiences, Angelo developed a philosophy that still traces back to his grandmother’s table: a cocktail should be approached like a dish built with intention, balance, and a sense of place.

That philosophy now comes together at Casa Tinkuy, where Angelo draws from his Peruvian roots, his years in Las Vegas hospitality, and the memories that first taught him what it means to bring people together around a table.

Michael's passion for cooking began at a young age, surrounded by family gatherings where food had a way of bringing everyone together. Seeing the joy created around the table planted the seed for what would become a career spanning more than 15 years.

Rooted in his Peruvian heritage and shaped by classical culinary techniques, he has built his career working in fine dining and luxury hotels throughout the Las Vegas Strip. His cooking reflects the same belief that first inspired him as a child: food is about bringing people together and creating experiences people remember.

He believes great cooking begins with strong fundamentals, quality ingredients, consistency, and respect for the craft. Today, he is a Chef at Poodle Room, the exclusive members only club inside Fontainebleau Las Vegas, where he brings his experience, heritage, and passion for hospitality to everything he does.