Meet Our Award-Winning Chefs
Executive Sous Chef Charlie Nieves’ culinary career has given him the opportunity to work all over the United States. His journey began in New Jersey and took him to Lake Tahoe, NV where he was the Executive Chef at Heavenly Valley Ski Resort. From there Charlie moved on to become the Sous Chef at L’Auberge de Sedona in Sedona, Arizona, the Executive Chef at the Four Diamond Seagar’s Steak House in Destin, Florida and the Corporate Chef for Legendary, Inc. of Destin where he managed operations at four different restaurants including Rutherford’s 465 at Regatta Bay Country Club. While in Destin, Charlie was named one of the Top 10 Chefs of Northwest Florida by Emerald Coast Magazine. Once he moved to the Mississippi Gulf Coast, Charlie became the Chef de Cuisine at the Pier 4 Restaurant at Casino Magic Biloxi and then Executive Chef at Diamondhead Country Club. Charlie was named the Chef of the Year in 2009 and has been the President of the Mississippi Gulf Coast Chapter of the American Culinary Federation. Charlie joined the Silver Slipper Casino Culinary Team in 2012 as the Executive Sous Chef.
Executive Sous Chef
Chef de Cuisine John Compton was born and raised on the Mississippi Gulf Coast where his passion for cooking was supported in his grandmother’s kitchen. John entered the culinary world at the age of 15 where he was the dishwasher at a local restaurant. He worked his way from dishwasher to line cook to head chef. At the age of 26, John moved to North Carolina where he gained a majority of his experience in several hotels, yacht clubs, country clubs and bar & grills. A few years later, John’s passion brought him back down to the Mississippi Gulf Coast where in 2008 he joined the Silver Slipper Culinary Team. John has worked in each of the venues at the casino and is currently the Chef de Cuisine at the Blue Bayou Bar & Grill.
Sous Chef Joey Amann’s passion for cooking began at a very young age. Joey began working in the restaurant industry at 15 years old and gained invaluable experience. He followed his passion for cooking and in 2003 Joey graduated from the University of Southern Mississippi for Restaurant and Hospitality Management and Culinary Arts. Joey has worked in several restaurants along the Gulf Coast ranging from bar & grill style restaurants to fine dining restaurants. Joey joined the Silver Slipper Culinary Team as a Sous Chef in 2007.
Chef de Cuisine
In true Italian fashion, Sous Chef Frank Corso III was born with a love for food. While in high school, Frank started his career in the food industry at the Bay-Waveland Yacht Club. Frank decided to pursue his love for cooking and he attended the University of Southern Mississippi for Culinary Arts and by the age of 19, he was given his first opportunity to run his own kitchen at a local café. Frank held several positions in the kitchen from line cook to the executive chef. Frank joined the Silver Slipper Culinary Team in 2011.
Sous Chef Martin Navarro was born in Mexico and raised in San Fernando, CA. Martin’s culinary career began when he was just 20 years old, cooking in a taco truck in California. In 2000, Martin moved to San Antonio, TX where he was a cook at HMS in the San Antonio International Airport. A few years later, Martin moved to Las Vegas, NV where he was a cook for one year. In 2006, Martin moved to the Mississippi Gulf Coast and joined our Culinary Team as a cook and is now a Sous Chef.