Executive Chef John Hilton

Chef John began his career as the Sous Chef of the Circus Circus Hotel & Casino in Las Vegas after heading west from Virginia right after high school. From the Circus Circus, Chef Hilton held positions at both the Las Vegas Convention Center as an Assistant Chef and as the Executive Chef for Cashman Center.

After nearly seven years with Cashman Center, Chef Hilton left to attend the Culinary Institute of America in Napa Valley, CA. Not long after graduation, he accepted the position of Executive Chef at the Plaza followed by a stay at Fitzgerald’s Hotel & Casino. After many years at Fitzgerald’s Chef Hilton became the Corporate Executive Chef for all 40/40 Club locations.

Chef John Hilton joined the Three Square team in the summer of 2009 as the Executive Chef. It is his duty to oversee the creation of and production of meals for children during the school year and summer, meals for our Agency Partners to serve their clients and the meals that are served during our events. Chef Hilton has been an integral part of the launch and sustainability of the Three Square Community Kitchen and catered events.

Pietra Sardelli, On-Site Events Manager

A true native of Las Vegas, Pietra’s great love for this community makes her a perfect fit for Three Square. It has given her the chance to give back to the community that she has called home for most of her whole life.

After graduating from the University of Nevada, Las Vegas, Pietra worked as a convention hostess and performer in various shows in Japan and on the Las Vegas Strip. During this time she planned events for convention attendees and promoted her shows in Las Vegas and abroad. After nearly 20 years, Pietra decided it was time to “wear her own hair to work” and used her experience to transition into show sales for Le Reve, Avenue Q and Hans Klok’s Beauty of Magic featuring Pamela Anderson.

Eventually, she moved on to the Springs Preserve managing events for large companies and Destination Management Companies, as well as handling the Travel and Tour clients.

Pietra jumped at the chance to work for Three Square when the events position became available. “The opportunity to provide amazing events while helping feed the hungry in our community was too tempting to pass up. Being able to see right away the impact just one group has toward Three Square’s mission makes this an amazing experience.”

Chef Pablo Carreon, Sous Chef

Chef Carreon’s passion for cooking began as a child when he would spend time in the kitchen with his mother. After finishing school, he cooked for the Mexican Army for seven years and later became an undercover agent for the Mexican Drug Enforcement Agency. He soon realized that what made him most happy was cooking and he set his sights on pursuing a career in the culinary arts.

It was his move to Las Vegas, where Chef Carreon’s passion, commitment and skills landed him great offers to work under several Master Chefs. He has worked for Caesar’s Palace and has opened several hotels including the Palms Hotel and Casino. The more time he spends in Las Vegas, the further he is able to develop his great expertise in various ethnic foods.

With 30 years of experience in the culinary and hospitality industry, Chef Carreon continues to bring his talent and passion to Three Square as our Sous Chef.

Chef Ava Broughton, Banquet Coordinator

With 35 years of catering experience, Chef Broughton finished her education at the College du Bon Pasteur in Orleans, France. She later pursued her culinary skills and love for beautiful food set-up and service in Beverly Hills, CA where she worked for writer Sidney Sheldon and felt honored to have President Ford and President Reagan enjoy her cooking and stylish dining décor. 

Chef Broughton also spent several years in New York City, planning the lifestyle of a Kuwait Diplomat who’s extravagant way of life, extensive travel and upscale catered affairs expanded her exposure to the hospitality industry.

Chef Broughton loves catering and has taken on that role here at Three Square. She enjoys making the guests happy and creating memorable moments by adding great style to sumptuous food. Her attention to details, passion for impeccable service and ability to create a beautiful surrounding with inexpensive tools makes her an invaluable part of the Three Square.