A modern American steakhouse featuring prime meats, market-fresh seafood and a chic dining scene. Curated by innovative executive chef Frankie Gorriceta and property executive chef Daniel Ye, Nicco’s menu is all about sourcing – from the finest meat purveyors, fresh and dry-aged fish markets and straight-from-the-farm produce – all executed with a true culinarian’s precision.
For the success of Durango, Donovan proved to be a critical component. Every issue on the job seamlessly passed through him, and he demonstrated exceptional skills in resolving them promptly. His wealth of knowledge is a treasure in itself, but his added strength lies in his discerning eye for design. With a profound understanding of all trades and their interconnected roles, he can dissect every detail with precision.
Vice President and GM for Durango Casino and Resort
David Horn
Testimonial
Credits: Photography: Clint Jenkins (01-05), Rodrigo Hernandez (06) / Architect: Friedmutter Group / ID team: Avenue ID / Rostrata’s Founder Donovan Ballantyne’s Role : Ownership Team / Design Director Station Casinos