Dining



MGM Grand - Wolfgang Puck's Bar & Grill - Wolfgang Puck Biography

MGM Grand - Wolfgang Puck's Bar & Grill - Wolfgang Puck Biography

The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts.  The famous chef has built an empire that encompasses three separate Wolfgang Puck entities:  Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.

Puck began cooking at his mother’s side as a child.  She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang began his formal training at fourteen years of age.  As a young chef he worked in some of France’s greatest restaurants, including Maxim’s in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L’Oustau de Baumanière in Provence.  At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States.  His first job was at the restaurant La Tour in Indianapolis, where he worked from 1973 to 1975.

Wolfgang came to Los Angeles in 1975 and very quickly garnered the attention of the Hollywood elite as chef and eventually part owner of Ma Maison in West Hollywood.  His dynamic personality and culinary brilliance that bridged tradition and invention made Ma Maison a magnet for the rich and famous, with Wolfgang as the star attraction.  He had an innate understanding of the potential for California cuisine, and was pivotal in its rise to national attention during the late 1970s.


MGM Grand - Tom Colicchio's Craftsteak - Tom Colicchio Biography

MGM Grand - Tom Colicchio's Craftsteak - Tom Colicchio Biography

Tom Colicchio spent his childhood immersed in food, cooking with his mother and grandmother.  It was his father, however, who suggested that he make a career of it. Tom taught himself to cook with the help of Jacques Pépin’s legendary illustrated manuals on French cooking, La Technique and La Méthode.  At age 17, Tom made his kitchen debut in his native town of Elizabeth, New Jersey at Evelyn’s Seafood Restaurant.
 
Tom later cooked at prominent New York restaurants including The Quilted Giraffe, Gotham Bar & Grill, Rakel, and Mondrian.  During his tenure as executive chef of Mondrian, Food & Wine magazine selected him as one of the top 10 “Best New Chefs” in the U.S. and The New York Times awarded the restaurant three stars.
 
In July 1994, Tom and his business partner Danny Meyer opened Gramercy Tavern in Manhattan’s Gramercy Park neighborhood.  In 1996, Ruth Reichl of The New York Times awarded Gramercy Tavern three stars, noting that Tom was “cooking with extraordinary confidence, creating dishes characterized by bold flavors and unusual harmonies.”  Tom’s cooking at Gramercy Tavern earned consistent recognition – after three nominations for The James Beard Foundation’s “Best Chef-New York” Award, he won it in 2000.
 
In 2001, Tom opened Craft one block south of Gramercy Tavern.  Soon after, William Grimes of The New York Times awarded Craft with three stars, deeming the restaurant “a vision of food heaven.” Craft was awarded The James Beard Foundation Award for “Best New Restaurant” in 2002. That same year, Tom received The Bon Appétit American Food and Entertaining Award for “Chef of the Year.”


MGM Grand - Michael Mina's PUB 1842 - Michael Mina Biography

MGM Grand - Michael Mina's PUB 1842 - Michael Mina Biography

Michael Mina’s story is one of two decades of influence, passion and achievement.  With the October 2010 opening of MICHAEL MINA, his eponymous signature restaurant at 252 California Street in San Francisco, Michael is at the helm and once again in the kitchen at the same location (formerly AQUA) and city where he first established his culinary reputation 20 years ago.  The San Francisco Chronicle three and a half star winner MICHAEL MINA in San Francisco is Michael’s crown jewel and marks the newest phase and ultimate expression in the career of the James Beard Award-winning chef.  During its first year, MICHAEL MINA was awarded one Michelin star and “Restaurant of the Year” in Esquire’s annual 2011 “Best Restaurants” issue.   
 
With accolades including James Beard Foundation “Who’s Who of Food & Beverage” inductee, Gayot Restaurateur of the Year 2011, Food Arts Silver Spoon Award winner May 2011, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum’s Restaurateur of the Year 2005, Michael continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country. 


MGM Grand - L'Atelier de Joël Robuchon - Executive Pastry Chef Biography

MGM Grand - L'Atelier de Joël Robuchon - Executive Pastry Chef Biography

Salvatore Martone received the majority of his culinary training between 1986 and 1991 in Italy, a country well-known for its pastries. He then travelled half-way around the world to report to his first position as a pastry chef at Epicure Company in Florida in 1997. Martone honed his skills in design and production through the company’s multiple outlets before he decided to return to school for an additional year.  

In 2005, Martone moved to Las Vegas to work as assistant sous pastry chef at the pastry shop at Wynn Las Vegas. Here, Martone worked in a high-production environment and refined his pastry experience, gaining him an offer from the Chef of the Century at the prestigious Joël Robuchon Restaurant at MGM Grand Hotel & Casino. Martone accepted the position of executive sous pastry chef and created signature plated desserts and mignardise from the time of the restaurant’s inception test kitchen through its current status as a three Michelin star restaurant. Looking for new challenges in 2008, Martone travelled to California’s four-star, five-diamond Ojai Valley Inn and Spa to serve as pastry chef where he assisted in menu creation for restaurants and banquets and established an efficient and effective training program for employees. 


MGM Grand - L'Atelier de Joël Robuchon - Director of Wine William Moss Biography

MGM Grand - L'Atelier de Joël Robuchon - Director of Wine William Moss Biography

The food and beverage industry is a familiar world for William Moss, who began his journey at the age of 18, working in restaurants while attending high school in Japan. Here he developed a passion for the service industry that has remained with him throughout his career.
 
After graduating from the International College of Tourism in Japan with an associate’s degree in hotel management in 1997, Moss joined the team at Four Seasons Hotel in Tokyo where he learned world-class service standards at the fine dining Italian restaurant Bice.
 
In 1999 Moss made the cross-continental move from his home in Japan to Las Vegas when an opportunity arose at Four Seasons’ Las Vegas location. From working at the front desk to being a server at Verandah Restaurant, he received well-rounded experience in all aspects of hotel operations, but it was at Verandah that Moss was introduced to the expansive world of wine, which sparked his desire to pursue a more in-depth study of the topic.
 
In 2003, he successfully passed the Introductory Sommelier Course through the Court of Master Sommeliers and became a sommelier at Charlie Palmer Steak Las Vegas. In this role, Moss could be found on the floor nightly interacting with guests and recommending wines to perfectly complement guests’ meals.  
 
In 2004, Moss was recruited as the sommelier at Sensi, a unique concept restaurant featuring four types of cuisine at Bellagio Resort & Casino. While at Sensi, Moss experienced the restaurant’s grand opening as well as the daily operations of a restaurant with a distinctive wine selection focused on wine regions in the Southern Hemisphere. This inspired him to once again further his education. 


MGM Grand - L'Atelier de Joël Robuchon - Executive Chef Steve Benjamin Biography

MGM Grand - L'Atelier de Joël Robuchon - Executive Chef Steve Benjamin Biography

Steve Benjamin was born in Paris where his initial passion for cooking was ignited by morning visits to the farmer’s market with his father. Although he was not a professional chef, Benjamin’s father loved to entertain and often hosted dinner parties, using the items purchased at the market to create delicious cuisine for invited guests. Inspired, a young Benjamin began to imagine all the dishes he could create.  
 
At only 14 years old, Benjamin began volunteering as an apprentice at a local restaurant near his hometown. Encouraged by his father, he went on to study French cuisine at Chambre du Commerce du Val d’Oise, where the promising chef ultimately earned two culinary degrees.  While in school, he worked in the kitchens of La Cabouillet and the Paris International Golf Club gaining experience as the garde manger, which included managing the meat and fish stations as well as the pâtisserie. He later worked at Le Celadon, a Michelin-starred restaurant, as the Commis de Cuisine.
 
After serving in the French military as a private chef for the Division General, Benjamin held consecutive Chef de Partie and Maitre Saucier positions at Les Béatilles, Drouant and Le Relais Sevres, all Michelin-starred restaurants in Paris.
 
In 2002, Benjamin served as sous chef at the Astor Hotel in Paris where he was skillfully trained by “Chef of the Century” Joël Robuchon. In 2003, Robuchon recruited him to open L’Atelier de Joël Robuchon in Paris.
 
In 2005, Benjamin moved to Las Vegas to open L’Atelier de Joël Robuchon at MGM Grand as executive chef, where he enjoys experimenting with the finest ingredients to create new dishes. 


MGM Grand - Hakkasan - International Development Chef Ho Chee Boon

MGM Grand - Hakkasan - International Development Chef Ho Chee Boon

At the helm of Hakkasan’s kitchen is International Development Chef, Ho Chee Boon.  Boon is a Michelin-starred chef with 24 years of experience at several of the world’s most renowned Asian restaurants, including Hakkasan Hanway Place in London, Turandot in Moscow, and Breeeze in Bangkok. Boon has been with Hakkasan since its inception and was the chef behind the original Michelin  starred  location  in  London.  His  international  culinary  expertise  transforms  any restaurant and its cuisine into a true epicurean experience.
 
 
Boon started his career with Hakkasan in 2003 working as a wok chef in London. Following a few brief roles as an executive chef around the world, Boon returned to Hakkasan in 2011 as the international development chef working to create custom menus for each new Hakkasan location inspired by the local flavors and influences.
 
Prior to his return to Hakkasan, Boon served as the executive Chinese chef and opening chef for Breeze in the Lebua Hotel in Bangkok. During his four year tenure at Breeze, Boon received numerous awards including “Hot Table” by Conde Nast Traveler, Best New Seafood Al Fresco Restaurant in Asia by The Art of Travel - The Ultimate Travel Guide Book, Best Restaurant in Bangkok in 2008, and one of the most outstanding restaurants in Asia by The Miele Guide.


Wolfgang Puck Bar & Grill Fact Sheet

Wolfgang Puck Bar & Grill Fact Sheet

Location:                              MGM Grand
                                                Las Vegas
 
Phone:                                  (702) 891-3000
 
Web Site:                              www.wolfgangpuck.com
 
Cuisine:                                Contemporary "bar and grill" menu  
 
Executive Chef:                  Dustin Lewandowski
 
General Manager:              Jason Jones
 
Date Established:              June 15,

Designer:                             Tony Chi & Associates
 
Seating Capacity:              Main Dining Room:         300     
                                                Glass Room:                    40       
                                                Private Dining Room:     18
 
Signature Dishes:              Prime Burger with Vermont Cheddar and Smoked Onion Marmalade
                                                Truffled Potato Chips with Maytag Blue Cheese
                                                Wood-oven Baked Pizzas
 
Average Check (per person):    Lunch:  $18 - $22 (includes beverage)    
                                                           Dinner: $28 - $35 (includes beverage)
                   &nbs


Tom Colicchio's Craftsteak Fact Sheet

Tom Colicchio's Craftsteak Fact Sheet

Overview                       
Five-time James Beard award-winning chef Tom Colicchio elevates the definition of a steakhouse with Tom Colicchio’s Craftsteak.   Tom Colicchio’s Craftsteak is dedicated not only to the craft of cooking, but also to celebrating the natural flavors of great ingredients.  The menu features ingredients from small family farms, artisanal producers and day-boat fishermen, prepared to capture the true flavor and essence of each product. 
 
The à la carte menu includes a selection of signature vegetables, potatoes, mushrooms, grains and beans in addition to steakhouse favorite side dishes.
 
Signature Dishes           Grilled Kobe Skirt Steak; Braised Beef Shortribs; Lobster Bisque



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