Chef Arnold Corpuz was promoted to the position of executive chef. He brings nearly 20 years of experience to the position, He originally joined B&BHG in 2014 as a sous chef. Corpuz was raised on the island of Oahu, Hawaii. He began working in restaurants at the age of 17 but developed a passion for food at a very young age, when he viewed the kitchen as a playground of sorts. In 2001, he attended the Western Culinary Institute in Portland Oregon. After graduation, he moved to California to work for Yoshi’s Japanese Restaurant under Chef Shotaro “Sho” Kamio. By 2004, he moved to Las Vegas to become a sous chef at Wolfgang Puck’s Spago in The Forum Shops at Caesars under Chef Eric Klein.
“Working under Culinary Director and Chef Nicole Brisson has been both inspiring and a very rewarding challenge. I take great pride in our restaurant and I’m truly honored to be Carnevino’s executive chef,” says Corpuz.