Three Celebrity Chefs Celebrate Milestones On The Las Vegas Strip
The twinkling neon lights have beckoned many from around the world to come to Las Vegas and seek success or build on what they have already created. Some succeed and others succumb to the competition and pressure. Time and consistency is one way to measure success. Recently, three renowned chefs celebrated milestones and continued domination at the top of their profession.
Chef Charlie Palmer
Chef Charlie Palmer just keeps making things happen to stay at the forefront of the profession. His acclaimed namesake steakhouse at the Four Seasons Hotel has a new look and team, keeping it as one of the best Las Vegas steakhouses for 17 years.
From the minute we walked through the doors, we were pleased to notice the new chic bar welcoming guests with excellent cocktails and spectacular wines by the glass. It just keeps getting better as you walk further in and are greeted by a renovated interior. In addition to the cosmetic changes, Palmer has brought in new executive and pastry chefs to elevate the cuisine. For the oenophiles, you will be in wine heaven with two Master Sommeliers at the helm of a fresh, innovative wine list.
"We have deep roots in Las Vegas, and a longstanding commitment to the Four Seasons and Mandalay Bay," Palmer says. "With the restaurant's brand-new look and an exceptional culinary and beverage team, I'm truly looking forward to another 17 years of serving the best steakhouse food and drink on the Strip."
His new team is a Who's Who of the industry. The new executive chef, Thomas Griese, worked at both Bouchon and Le Cirque in Las Vegas and under Michael Mina. He's introducing the "Cut of the Week" menu to satisfy the carnivore in you.
The restaurant's new pastry chef, Kristen Hutton, refined her classic baking and pastry technique at Palmer's other Las Vegas restaurant, Aureole, and now heads the sweeter part of the menu. And it gets better! Charlie Palmer Steak features the world's only married Master Sommeliers, Steven and Lindsey Geddes. Steven oversees restaurant service and operations as director of operations, while Lindsey manages the restaurant's acclaimed wine list.
Chef Michael Mina
We joined James Beard Award-winning chef Michael Mina and celebrated STRIPSTEAK's 10-year anniversary with an intimate dinner. The five-course meal highlighted favorites from STRIPSTEAK's past, present, and future. Maine lobster tacos and Thai calamari ceviche started us off right. Of course, the rich foie gras sliders and a taste of Wagyu from around world were classic Mina touches. A true class act, Mina joined us tableside and shared memories of developing the menu. In crafting the STRIPSTEAK menu, he sought to appeal to every diner and crafted a perfectly balanced dish for every palate.
Chef Alain Ducasse
A perfect way to celebrate a milestone is 63 stories above the Las Vegas Strip. Celebrate in classic French style with Michelin-starred Chef Alain Ducasse at Rivea, atop the Delano Las Vegas with a special prix fixe menu.
"Chef Ducasse and I have created a special anniversary menu to mark Rivea's one-year milestone on the Las Vegas Strip," executive chef Bruno Riou says. "The menu is a beautiful balance of traditional small plates and entrees, guest favorites, and frequently requested specials that highlight the authentic flavors and ingredients of the Mediterranean coast."
Start with marinated sea bass crudo and assortment of tigelle, round Italian breads. Move on to ox cheek and cocoa tortellini, a traditional pasta dish from the French and Italian coasts in which handmade cocoa-based tortellini are filled with shredded ox cheek that has been marinated and braised in red wine for several hours, then combined with herbs and ricotta and Parmesan cheeses. And, of course, sample the palate-pleasing John Dory served with clams, calamari, prawns, fennel, and purple potatoes cooked in a flavorful bouillabaisse broth, and a medium-rare Angus filet mignon topped with foie gras and black truffle sauce balances the delicate fish dish. Finish off your experience with his limoncello baba, a delicate sponge cake soaked in limoncello and topped with whipped cream.
There are very few places in the world other than Las Vegas where, over a three-day period, one can dine and celebrate with acclaimed chefs right at your table. What an experience and what a way to celebrate. Happy anniversary to all these great chefs, and we wish them many more to come.
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