Giovanna Paolella is a graduate of Stockton University with a Bachelors of Science degree in Hospitality Management and Tourism. In 2012, she began her career at Revel Hotel and Casino. Although it closed a few short years later, it didn’t discourage her drive, but actually strengthened her pursuit and passion for the hospitality industry. After graduating college, Giovanna became the Manager of American Cut Steakhouse at Ocean Casino Resort. She was able to really elevate the dining experience that they had to offer and take it to the next level. She created, what became one of the most well known Happy Hours in Atlantic City, “The Cut Hour”. Next, she created a signature cocktail, the “Smoked Old fashioned", and flamed it table side for every guest that orders it. She also initiated table side Flambé of the Porterhouse and Tomahawk steak, which was the only restaurant in Atlantic City to do so and really gave the guest the ultimate experience. In 2019, Giovanna was recognized by the Atlantic City Junior Chamber and selected for the Top 40 Under 40 award. This award honors the 40 most auspicious and prominent professionals under the age of 40. In 2019, a new opportunity arose from Carmine’s Italian Restaurant , one of the 100 top-grossing independent restaurants in America. As she began her new journey with this company, she spent some time in NYC really understanding how the operation is run. Giovanna worked in Carmine's Atlantic City, located at the Quarter in Tropicana. This has been there for 15 years and is still till this day the busiest restaurant in Atlantic City. Giovanna was presented with an opportunity to move to Las Vegas for two reasons, one to take a chance on love and two being to advance her career in the food and beverage industry. During the challenges faced during the quarantine, Giovanna decided to create her own business, Giovanna Hospitality to showcase her love and knowledge for this industry. The mission of her company was to create a plan to help get them back on track during these uncertain times. She also aimed to target new start up businesses as well, her goal was to elevate hospitality through providing exceptional guest services based on the businesses individuality. As the world saw a touch of normalcy, Giovanna started working at Carmine's in The Forum Shops located in Caesars Palace. She guided Carmine’s through a pandemic which wasn't the easiest task, but she pulled through everyday and tried to make the best of the situation. Timing is of the essence, because Giovanna impressed her peers so much that she was offered a new opportunity to become General Manager of Bella Vita in Green Valley Ranch, at the District in Henderson in the middle of a Pandemic. Bella Vita Restaurant Group is rapidly expanding, and Giovanna will be falling into a Director of Food and Beverage role. She will now run 3 highly popular restaurants in prime locations in Las Vegas. At 27 she has done more with the opportunities that have been presented than most at her age.