Benjamin Dayag - Chef de Cuisine of Livello
Dayag’s first culinary experience began when he traveled to the Philippines
as an adolescent to visit his grandparents on their farm. There, he became
inspired by their back-country lifestyle and quickly learned the basics of
planting rice, growing and picking seasonal vegetables, even butchering
poultry. Throughout these informative years he would assist his grandmother
in preparing traditional Southeast Asian dishes. Back home in San Diego, his
mother encouraged him to accompany her to the local farmers’ markets.
These combined experiences served to spark his curiosity and enthusiasm
Wanting to expand his knowledge, Dayag enrolled at the National Culinary
School in San Diego where he honed his kitchen skills while nourishing his
passion for cooking. After graduation he moved to Las Vegas to continue his
education as line cook at one of the country’s leading restaurants, Nobu.
There he learned traditional Japanese techniques, including precision knife
skills and the subtle finesse of cooking. Within a year, he was promoted to
sous chef, and was responsible for the development of daily tasting menus
and specials for more than 4 years.
Fully immersed in the world of food, Dayag took a position as the opening
chef de cuisine for Social House, a four-star Asian restaurant and sushi bar
in Las Vegas in 2006. There he was responsible for menu development
including the Omakase menus for 3 years. To further the success of Social
House restaurants he was appointed chef de cuisine at Social House at
Crystals in the new City Center at Las Vegas in 2010, and promoted to
executive chef in 2011.