Meet Alfio Longo

We had the good fortune of connecting with Alfio Longo and we’ve shared our conversation below.

Hi Alfio, how do you think about risk?
Risk is an essential part of creativity and innovation. Without risk, there is little opportunity for growth, excitement, or meaningful achievement. However, risk should never be taken blindly—it must be calculated and evaluated based on the vision, goals, and desired outcomes.

Throughout my career, particularly when developing new restaurant concepts, I have learned that every decision involves a degree of risk. Success depends on understanding the demographics, the location, the target audience, market trends, and determining the right balance between being conservative and being bold.

Risk has been a constant companion throughout my professional journey. What fascinates me is not the risk itself, but the potential value that can be created when it is properly assessed and executed. The key is having the courage to make informed decisions, embrace uncertainty, and trust your experience while remaining adaptable to changing circumstances.

In the end, the greatest opportunities often come from taking calculated risks that others may be unwilling to take.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I was born in Germany, raised in Tuscany, and began my culinary journey in Italy before pursuing opportunities abroad. My career has taken me from the kitchens of Le Cirque and Osteria del Circo in New York City to luxury destinations such as Casa de Campo in the Dominican Republic and Mardan Palace in Turkey.

One of the defining moments of my career was joining the opening team of Galaxy Macau, one of the largest integrated resort developments in the world. That experience sparked my passion for large-scale hospitality operations, openings, and building teams from the ground up.

Since then, I have been fortunate to lead culinary operations and transformational projects with organizations including Station Casinos, Desert Diamond Casinos, Rio Las Vegas, and MGM Resorts International. Along the way, I have received recognition such as Best Basil Pesto in New York City and being part of the Asia Tatler Best Restaurant Award-winning team at Terrazza in Macau.

The journey has been rewarding, but not always easy. Like many leaders, I have experienced challenges, setbacks, and organizational changes. Those moments taught me resilience, adaptability, and the importance of staying focused on long-term growth.

If there is one thing I want people to know about me, it is that I am passionate about building—whether it’s opening a new resort, developing future leaders, or creating exceptional guest experiences. Hospitality has allowed me to travel the world, work with incredible people, and continuously learn, and I remain as excited about the industry today as I was when I first stepped into a professional kitchen.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Since i reside in Las Vegas, a lot of people think its just they strip, so if my best friend visiting i bring them on the hills in summerlin overlooking how big is the city and what is behind the strip.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
My family always support my ideas.i have to say that a person who inspired me was Sirio Maccioni owner of the legendary Le cirque restaurant in New York City, has been an honor to be work under his leadership
I will add that there is always inspiration from the team having lead large teams there is always a learn + sharing factor from each person

Website: https://www.chefalfiolongo.com/

Instagram: ChefAlfioLongo