Canadian born and Argentine raised Chef Carlos Buscaglia brings over 25 years of diverse culinary experience to the kitchen at HEXX kitchen + bar. Having grown up working at his parents’ Italian deli in Buenos Aires, Buscaglia moved to Las Vegas at age 15, starting his career at a number of neighborhood restaurants before joining MGM Resorts in 1995.
Following his time at several MGM Resorts restaurants, Buscaglia opened FiAMMA Trattoria & Bar in 2003 at MGM Grand with James Beard Award-nominated chef, Michael White, and was promoted from master cook to sous chef in just three months.
Buscaglia then moved off-strip to open Due Forni Pizza & Wine in 2010, serving as co-creator and Executive Chef of the concept. Offering authentic Neapolitan and Roman style pizza, Due Forni Pizza & Wine holds a “Certificate of Excellence” from Trip Advisor and has been recognized by numerous media outlets for its outstanding cuisine.
Joining the HEXX kitchen + bar team in 2017, Buscaglia is now responsible for all facets of back-of-house operations, continually developing new dishes, and creating high-quality fare for locals and tourists alike.
“Like me, the team behind HEXX is very passionate about cooking inventive cuisine,” says Buscaglia. “This is a tremendous opportunity to work with a fine dining operation that is aligned with a creative vision.”
In keeping with his philosophy, “To cook with the best ingredients from simple recipes, making the most of the natural flavors,” Buscaglia has put his touch on the HEXX menu with several new dishes, including gnocchi pasta made with lobster and smoked pork belly, topped with fresh peas and herbs; and king salmon served with black quinoa risotto, wild mushrooms, and garlic gremolata.
In his spare time, Buscaglia enjoys exploring the Las Vegas landscape on his motorcycle.
executive pastry chef
Hexx is known for many of its desserts that incorporate
chocolate created in-house and sold in the retail outlet next
Las Vegas native Prince decided at the young age of 10 that
baking was her calling. Since then, she has set out on a clear path
to pursue her passion. “I decided in fifth grade that I wanted to
be a baker, and that’s all there was to it,” says Prince.
With the drive to become her own boss, Prince opened a custom
cake shop, Gimme Some Sugar, in 2009. Owning a company gave
her a new sense of creativity that cultivated future
opportunities. Prince also worked with Norman Love
Confections in 2013.
Prince spends much of her free time looking for ideas to create
new desserts and cake designs. She resides in North Las Vegas
and enjoys hiking and traveling, “even if it’s just a day trip.”