Executive Chef and Founder German Castellanos
Photo by Louiie Victa
German’s journey started in Honduras as a young man, surrounded by fresh fruit and vegetables year round. He picked and tasted flavors on his way to school. Little did he know his palate training had begun…
At that age, he was set on moving to the United States so that he could work and save up enough money to buy equipment and return to be a DJ in Honduras.
His plan was to stay in the United States for only 3 years.
With that vision in mind, he began his first job as a dishwasher at Santo Pietro in Bel Air. He had never thought about working in the kitchen before, but that was the first job and opportunity that he was offered in the United States.
The fast pace of a restaurant and the delight that diners received was alluring to German. Seeing how people enjoyed dining out, celebrating, savoring, sharing a moment with their families made him wonder about what it would be like to be a chef in the kitchen. On his days off, he would work for free so that he could learn the craft of cooking and continue to improve.
The more he improved the more his love for the kitchen began to grow. Working at a restaurant allowed him to express himself in creative ways, to present the food in different forms, and to be able to cook the meals one liked— it gave him a chance to play. He no longer wanted to be a DJ — he was now focused on becoming a chef.
After Santo Pietro, he went on to work at Joachim Splichal’s Pinot Hollywood, learning French technique but quickly realizing he preferred Italian Cuisine. He then went on to work at Canyon Bistro with Chef Mark Baida where he continued to build on his strength in Italian Cuisine and began to catch the attention of others.
“I’ve heard a lot about you and want to see if it’s true. Show me,” his next mentor told him. German was recommended to esteemed James Beard Recipients, Chef Luciano Pellegrini and Restauranteur Piero Selvaggio for a Sous Chef position at Posto in Los Angeles.
From 1995 to 2000 he worked at Posto honing his craft in Italian cooking. During this time he also cooked at high profile events such as The Grammys, The Oscars, alongside Wolfgang Puck, and for charity associations such as Meals on Wheels and the American Cancer Association and numerous private events and wine festivals in Los Angeles.
German was promoted to Head Chef at Posto from 1999 to 2000 surpassing his seniors through his work ethic, talent, and experience in the kitchen. Because of his efforts, he was recognized and offered an opportunity to move to Las Vegas to open Valentino at the Venetian with his mentors.
He declined the first time.
“This is the second time the bus is coming in front of your house. I don’t know when this opportunity will come again,” Luciano said.
This time he said yes.
German was sponsored for a U.S. citizenship because of his cooking and moved to Las Vegas. As a first generation immigrant he was filled with so much gratitude for the opportunity and grew excited about the possibilities and where his work ethic and talent had taken him.
As Chef de Cuisine at Valentino he was an integral part of their 12 year run, consistently regarded as one of the best restaurants in Las Vegas and winning numerous accolades. During this time he also catered for multiple Epicurean Charity Events at the Palazzo and at the Five Star Sensation Events for University Hospitals in Cleveland.
After Valentino’s 12 year run, he continued as a Chef at Fiamma Italian Kitchen at the MGM Grand with Chopped winner Pawan Pinisetti before returning to the Venetian at Casanova.
During this time the goal of opening his own restaurant began to grow.
He launched Vanilla and Pepper Catering in 2016. Through taste tests German’s cooking won the favor and role of preferred vendor for Tiffany’s and Dior on the strip as well as Howard Hughes Corporation in Summerlin. Vanilla and Pepper also won contracts to cater for the Latin Billboards at Planet Hollywood, a regular caterer at the World Market Center and The Cleveland Clinic in Downtown Las Vegas. His sazón in the kitchen continued to create opportunities for him. He was invited to cook a VIP dinner for musician Andrea Bocelli and represented Vanilla and Pepper in a Chaine Des Rotisseurs private dinner alongside the city’s elite chefs.
In 2019 he created the menu for his son’s fast-casual concept Camaradas Mexican-Italian Kitchen, voted as one of the Best of Las Vegas Food Trucks within their first year in business.
After more than 30 years in the kitchen, German finally has a restaurant of his own.
At Aromi, German brings a lifetime’s work and flair for Italian cooking, hoping to inspire and dazzle diners by taking their palates to unexpected places with his characteristic verve, finesse, and distinctive sazón.
When people tell me they loved the tasting menu, to me it’s like a green light,” Castellanos says. “Everyone wants to be surprised during their meal, and I love doing that.”
— Chef German in Vegas Eater Interview