Sizzling Chefs Make Las Vegas
“To Dine For”
Today in Las Vegas, savoring one of the hottest forms of entertainment requires a reservation, not a ticket. The city’s well-earned attention has brought about a new level of dining sophistication. Nowhere is this more evident than in the current
profusion of celebrity-chef restaurants. Premier names on the world’s culinary radar are flocking to Las Vegas to dish out a
high-wattage experience of food, fun and fame. Some of these fine-dining establishments, such as TAO, Fiamma Trattoria,
Il Mulino, MIX and Lutece, are imports from their popular counterparts in New York, while others are new concepts
confidently launched straight from the Strip.
Since opening in 2005, Wynn Las Vegas has been serving up exquisite cuisine by the likes of celebrity Chefs Alessandro Stratta
(Alex), Paul Bartolotta (Bartolotta Ristorante di Mare), Daniel Boulud (Daniel Boulud Brasserie), Takashi Yagahashi (Okada) and
Eric Klein (SW Steakhouse). Alain Ducasse (MIX in Las Vegas), Rick Moonen (RM Seafood), Bobby Flay (Mesa Grill), Hubert
Keller (Fleur de Lys), Andrew Sasson (Fix) and Richard Sandoval (ISLA Mexican Kitchen & Tequila Bar) also set up shop.
Not going unnoticed, a host of fine dining and lifestyle magazines – including Bon Appétit, Wine Spectator, Gourmet, Robb
Report and Esquire – have honored Las Vegas for its fantastic fare, while many individual restaurants have been hailed for
their superb cuisine.
There are more dining choices than ever for Las Vegas’ more than 38 million visitors. Acclaimed Chef Joel Robuchon will
open two restaurants at MGM Grand. The first restaurant, Joel Robuchon at The Mansion, features a menu of his
specialties and the dishes are served in a setting Robuchon considers to be more of a chef’s own dining room
versus a traditional restaurant. The second restaurant, L’Atelier du Joel Robuchon, resembles the Parisian
restaurant of the same name with counter service, a show kitchen, as well as the addition of full-service
tables. These restaurants are Robuchon’s first in the United States. Robuchon is the legendary self-
taught chef who became the first and youngest chef to win three consecutive Michelin stars and is
known throughout the industry as the “Chef of the Century.”
Last fall, the creators of TAO Asian Bistro brought the renowned New York hotspot and celebrity
hangout to The Venetian. Specializing in Hong Kong Chinese, Japanese and Thai cuisines,
Chef Sam Hazen’s creations include everything from Kobe beef to traditional Peking Duck,
all prepared by master chefs from across Asia. At 40,000 square feet, TAO’s entertainment
complex also features a nightclub, ultra lounge and banquet facility.
As part of its transformation, The Mirage has added several new restaurants including Fin
with Chef Chi Choi and STACK Restaurant & Bar (The Light Group) with Chef Brian Massie.
Japonais opens May 2006 with Chefs Jun Ichikawa and Gene Kato at The Mirage. Next
door at Caesars Palace, the new Augustus Tower is preparing a one-of-a-kind dining
experience in a restaurant designed for the 21st century. Restaurant Guy Savoy, designed
by Jean-Michel Wilmotte, will soon occupy the second floor of the Augustus Tower,
affording an enviable view of the classically inspired architecture and statuary of the Roman
Plaza. Managing Guy’s only U.S. restaurant will be his son and protégé, Franck Savoy.
Book your clients’ travel plans now and give them a culinary adventure to remember. Visit
www.LVCVA.com for information on commissionable opportunities, Vegas Certified, shows,