Gregg Carano attended the Culinary Institute of America where he received an Associates Degree in Occupational Studies in Culinary Arts. He went on to receive a Bachelor of Science Degree in Hotel/Restaurant Management from Florida International University in 1985.
Gregg served as Director of Food and Beverage at the Eldorado Hotel Casino from 1985 to 1993. His responsibilities ranged from the supervision of the Eldorado's eight restaurants and ten bars, a cabaret with live entertainment, room service, banquets and catering to the supervision of the Kitchen staff, all food preparation, operational controls and personnel procedures. Through his vast and important duties, Gregg gained an invaluable amount of knowledge and management experience. In September 1990, Gregg was bestowed a great honor by being named the Restaurateur of the Year by the Nevada Restaurant Association and the Nevada Hotel Motel Association. From October of 1993 until June 1994, Gregg was General Manager of Circus Circus Reno. He then returned to the Eldorado that same month to hold the position of Vice President/General Manager. In 1998, Gregg took on a new role as Director of Customer Development. He has once again returned to the area that he is most passionate about, serving as Corporate Director of Food and Beverage for both the Eldorado Hotel Casino in Reno, Nevada and the Eldorado Resort Casino in Shreveport, Louisiana.