Randy Sebastian is the Executive Pastry Chef at The Rio All Suites Hotel & Casino. He started his professional career as part of the opening team for the Mirage Hotel in Las Vegas. Since then Randy has opened several other Las Vegas Mega-Resorts to include: MGM Grand, Monte Carlo Resort, Luxor and New York-New York. Prior to the Rio, Randy was the Executive Pastry Chef at the world famous Desert Inn Resort & Country Club for 2 years. A second-generation pastry chef, he began working with his father when he was eleven years old. The principles of taste, freshness and simplicity were taught to him by his father and reinforced by his training under Austrian Chef Eugene Ess, Executive Pastry Chef for the Mirage Resort & Casino and from Swiss Pastry Chef, Ted Bozart. . Randy has been trained by some of the best pastry chefs in the city and has also received formal training from the International School of Confectionary Arts in Gaithersburg, MD.