Planning a meeting in Las Vegas or attending a convention in Las Vegas and having to organize satellite events?
| A World-Renowned Culinary Destination |
— Michael Mina
With five restaurants in Las Vegas, Chef Michael Mina believes balance is everything, particularly in unlocking fantastic flavors with innovative combinations of basic cooking elements. Fresh, organic ingredients are mainstays of his menus that juxtapose flavors and elevate his dishes. At the modern AMERICAN FISH at ARIA, Mina features innovative classic American cooking methods on seasonal seafood from around the country while the eponymous MICHEAL MINA at Bellagio offers contemporary seafood and refined American cuisine prepared with seasonal products and produce. SEABLUE at the MGM Grand offers a raw bar, entrées from a wood-burning grill and classic American sides while STRIPSTEAK at Mandalay Bay is Mina’s flagship steak restaurant that redefines the classic American steakhouse with slow-poached and wood-fired all-natural beef, and NOBHILL TAVERN at the MGM Grand is Mina’s innovative interpretation of classic tavern fare.
— Rick Moonen
Recently a judge on Bravo’s Top Chef Las Vegas and the runner-up on Top Chef Masters, Chef Rick Moonen pays homage to the sea in the middle of the desert delivers at his multilevel rm seafood inside Mandalay Place at Mandalay Bay. The lower-level casual bistro seats 250 and offers a raw bar and sushi bar while the upper level intimately seats 80 in an elegant dining room with globally inspired cuisine, whimsical tasting and á la carte menus. To complement the cuisine, a thoughtfully crafted beverage program offers worldwide wines and refreshing and seasonally balanced twists on classic signature drinks.
— Michel Richard
French-born Chef Michel Richard has had a 30-year love affair with American cuisine. Known for his recreations of American favorites under French influences, Richard creates unexpected and amazing cuisine in a delightful dining atmosphere. Richard brought his successful Washington, DC, restaurant Central Michel Richard to the heart of Las Vegas at Caesars Palace to offer a warm-hearted bistro full of whimsy and modern style. The playful, chic gathering place combines cheerful spirits with traditional American cuisine that is elevated with a French twist.
— Wolfgang Puck
Celebrated as the chef for the Hollywood elite after rising to national attention during the 1970s, Austrian-born Chef Wolfgang Puck was the first celebrity chef with a contemporary fine-dining restaurant in Las Vegas. Puck’s signature mix of formal French techniques with Asian and California influences are seen at Wolfgang Puck’s Spago in the Forum Shops at Caesars Palace. Wolfgang Puck’s Postrio Bar & Grill at the Venetian is a contemporary bar and grill with seasonal California cuisine. Puck’s first-ever Italian restaurant, Trattoria del Lupo by Wolfgang Puck, opened at Mandalay Bay with new tastes of authentic Italy. His newer Wolfgang Puck Pizzeria & Cucina in Crystals at CityCenter has an inviting atmosphere and incomparable menu of rustic Italian favorites. Wolfgang Puck Bar & Grill at MGM Grand modernizes the traditional bar and grill concept with approachable fine dining in a magnificent setting while CUT by Wolfgang Puck at the Palazzo is a sleek, contemporary steakhouse with a modern aesthetic and an energetic upscale bar and lounge.
— Gordon Ramsay
Known as a harsh perfectionist on several hit TV programs, including Hell’s Kitchen, MasterChef and Kitchen Nightmares, Chef Gordon Ramsay has generated worldwide attention. His newest venture is Gordon Ramsay Steak at Paris Las Vegas. Boasting a “fury of flavor,” this ultimate modern steakhouse offers guests an exclusive beef-aging program and selections that range from traditional steakhouse fare to Ramsay’s signature British classics. This dynamic new addition to the Strip also offers the freshest seafood and French-influenced sides.
— Joël Robuchon
Called the “Chef of the Century” in 1989 by Gault Millau, Chef Joël Robuchon is the most influential French chef of his era. Relentless perfectionism and inspiration by the simplicity of Japanese cuisine led him to create a delicate style of French cuisine in which each ingredient tastes of itself. L’Atelier de Joël Robuchon at the MGM Grand is the chef’s masterpiece, a culinary workshop featuring unique counter service with open food preparation. Coming out of retirement for his newest venture, the chef’s namesake Joël Robuchon Restaurant is an Art Deco townhouse nestled within MGM Grand where the kitchen provides exceptional cuisine in a unique space.
— André Rochat
Known as Las Vegas’ original chef that put the city on the culinary map, Chef André Rochat still has two top-ranked, award-winning restaurants dedicated to high standards. French-born Rochat’s cozy French restaurant Andre’s, now in its second location at the Monte Carlo, is acclaimed as the place for an intimate gourmet dinner in a big city with the rustic ambiance of the French countryside. His newer restaurant, Alizé, sits aloft on the 56th floor of the Palms Casino Resort boasting spectacular views only surpassed by the phenomenal French cuisine and world-renowned wine and cognac collection.
— Guy Savoy
One of France’s most revered chefs, Chef Guy Savoy has received three Michelin stars and was voted France’s Chef of the Year. The only place in America to experience his elegant cuisine is Restaurant Guy Savoy at Caesars Palace. The restaurant is renowned as one of the hottest dining spots and was a finalist for the James Beard Foundation’s Best New Restaurant of the Year award. Diners can experience the 10-course Menu Prestige of Savoy’s signature dishes or create their own tasting experience from the à la carte menu. A unique feature is The Krug Room, an exclusive private-dining enclave where guests gather to enjoy superb cuisine and exceptional champagne from the House of Krug.
With five restaurants in Las Vegas, Chef Michael Mina believes balance is everything, particularly in unlocking fantastic flavors with innovative combinations of basic cooking elements. Fresh, organic ingredients are mainstays of his menus that juxtapose flavors and elevate his dishes. At the modern AMERICAN FISH at ARIA, Mina features innovative classic American cooking methods on seasonal seafood from around the country while the eponymous MICHEAL MINA at Bellagio offers contemporary seafood and refined American cuisine prepared with seasonal products and produce. SEABLUE at the MGM Grand offers a raw bar, entrées from a wood-burning grill and classic American sides while STRIPSTEAK at Mandalay Bay is Mina’s flagship steak restaurant that redefines the classic American steakhouse with slow-poached and wood-fired all-natural beef, and NOBHILL TAVERN at the MGM Grand is Mina’s innovative interpretation of classic tavern fare.
— Rick Moonen
Recently a judge on Bravo’s Top Chef Las Vegas and the runner-up on Top Chef Masters, Chef Rick Moonen pays homage to the sea in the middle of the desert delivers at his multilevel rm seafood inside Mandalay Place at Mandalay Bay. The lower-level casual bistro seats 250 and offers a raw bar and sushi bar while the upper level intimately seats 80 in an elegant dining room with globally inspired cuisine, whimsical tasting and á la carte menus. To complement the cuisine, a thoughtfully crafted beverage program offers worldwide wines and refreshing and seasonally balanced twists on classic signature drinks.
— Michel Richard
French-born Chef Michel Richard has had a 30-year love affair with American cuisine. Known for his recreations of American favorites under French influences, Richard creates unexpected and amazing cuisine in a delightful dining atmosphere. Richard brought his successful Washington, DC, restaurant Central Michel Richard to the heart of Las Vegas at Caesars Palace to offer a warm-hearted bistro full of whimsy and modern style. The playful, chic gathering place combines cheerful spirits with traditional American cuisine that is elevated with a French twist.
— Wolfgang Puck
Celebrated as the chef for the Hollywood elite after rising to national attention during the 1970s, Austrian-born Chef Wolfgang Puck was the first celebrity chef with a contemporary fine-dining restaurant in Las Vegas. Puck’s signature mix of formal French techniques with Asian and California influences are seen at Wolfgang Puck’s Spago in the Forum Shops at Caesars Palace. Wolfgang Puck’s Postrio Bar & Grill at the Venetian is a contemporary bar and grill with seasonal California cuisine. Puck’s first-ever Italian restaurant, Trattoria del Lupo by Wolfgang Puck, opened at Mandalay Bay with new tastes of authentic Italy. His newer Wolfgang Puck Pizzeria & Cucina in Crystals at CityCenter has an inviting atmosphere and incomparable menu of rustic Italian favorites. Wolfgang Puck Bar & Grill at MGM Grand modernizes the traditional bar and grill concept with approachable fine dining in a magnificent setting while CUT by Wolfgang Puck at the Palazzo is a sleek, contemporary steakhouse with a modern aesthetic and an energetic upscale bar and lounge.
— Gordon Ramsay
Known as a harsh perfectionist on several hit TV programs, including Hell’s Kitchen, MasterChef and Kitchen Nightmares, Chef Gordon Ramsay has generated worldwide attention. His newest venture is Gordon Ramsay Steak at Paris Las Vegas. Boasting a “fury of flavor,” this ultimate modern steakhouse offers guests an exclusive beef-aging program and selections that range from traditional steakhouse fare to Ramsay’s signature British classics. This dynamic new addition to the Strip also offers the freshest seafood and French-influenced sides.
— Joël Robuchon
Called the “Chef of the Century” in 1989 by Gault Millau, Chef Joël Robuchon is the most influential French chef of his era. Relentless perfectionism and inspiration by the simplicity of Japanese cuisine led him to create a delicate style of French cuisine in which each ingredient tastes of itself. L’Atelier de Joël Robuchon at the MGM Grand is the chef’s masterpiece, a culinary workshop featuring unique counter service with open food preparation. Coming out of retirement for his newest venture, the chef’s namesake Joël Robuchon Restaurant is an Art Deco townhouse nestled within MGM Grand where the kitchen provides exceptional cuisine in a unique space.
— André Rochat
Known as Las Vegas’ original chef that put the city on the culinary map, Chef André Rochat still has two top-ranked, award-winning restaurants dedicated to high standards. French-born Rochat’s cozy French restaurant Andre’s, now in its second location at the Monte Carlo, is acclaimed as the place for an intimate gourmet dinner in a big city with the rustic ambiance of the French countryside. His newer restaurant, Alizé, sits aloft on the 56th floor of the Palms Casino Resort boasting spectacular views only surpassed by the phenomenal French cuisine and world-renowned wine and cognac collection.
— Guy Savoy
One of France’s most revered chefs, Chef Guy Savoy has received three Michelin stars and was voted France’s Chef of the Year. The only place in America to experience his elegant cuisine is Restaurant Guy Savoy at Caesars Palace. The restaurant is renowned as one of the hottest dining spots and was a finalist for the James Beard Foundation’s Best New Restaurant of the Year award. Diners can experience the 10-course Menu Prestige of Savoy’s signature dishes or create their own tasting experience from the à la carte menu. A unique feature is The Krug Room, an exclusive private-dining enclave where guests gather to enjoy superb cuisine and exceptional champagne from the House of Krug.
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