Peppermill Reno

1971, two lifelong friends, Nat Carasali and Bill Paganetti, opened the Peppermill Coffee Shop and Lounge in Reno, NV, with 24 tables. Forty-four years later, the coffee shop now has more than 90 tables and is part of Peppermill Reno – an all-inclusive resort featuring an award-winning hotel, “Best in Class” casino and some of the finest cuisine in northern Nevada.

Over the years, Peppermill Reno has undergone numerous renovations to get the property where it is today – four separate hotel areas, a luxury spa, 10 public restaurants, a 24/7 casino, the largest meeting and events space in northern Nevada and a thriving nightlife packed with year-round entertainment. One of the largest privately owned companies in northern Nevada, Peppermill Reno does everything from advertising to glass work in-house, including the award-winning cuisine from executive chef, Mark Lund and his culinary team.

Lund, who started as an assistant executive chef, has been with Peppermill Reno for the past 18 years and oversees all 15 kitchens and 10 public restaurants that feature everything from exquisite Italian cuisine to the freshest seafood available. From the award-winning Bimini Steakhouse to Island Buffet – Reno’s largest variety buffet – Peppermill Reno has everything from fine dining to quick bites.

“The ownership at Peppermill Reno is unlike anything I’ve experienced before. The owners are always walking around, engaging with the staff to get their feedback,” said Lund. “They’re constantly reinvesting into the property to make it a better experience for our customers.” 

Lund and his team of 170 are very particular about the type of foodservice equipment that is used at Peppermill Reno and for good reason. The staff dishes out anywhere from 25,000 to more than 80,000 meals weekly depending on the season.

Lund also uses combi ovens throughout the property, recently purchasing four new ones for the banquet facility. The combi oven is used for many funcitions, including steaming fresh Maine lobster at Oceano to dehydrating vegetables to make into a powder.

“In Reno, we have really poor water quality, so we were constantly maintaining the two boilers in Oceano,” remarks Lund. “Since replacing those with four combi ovens, we’ve saved time in two ways. First, we don’t have to maintain the equipment as often because the products are easy to uphold. Second, we just push a button and the lobster comes out perfect every time.”

Peppermill Reno has sourced more than 150 pieces of kitchen from Alto-Shaam. Fill out the form on this page to learn why Peppermill Reno relies on Alto-Shaam for its culinary support.

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