Dining

ARIA - Jean Georges Steakhouse - Executive Chef Sean Griffin Biography

ARIA - Jean Georges Steakhouse - Executive Chef Sean Griffin Biography

Sean Griffin launched his accomplished culinary career with the simple task of peeling potatoes.  Born into a “restaurant family” in California with a classically trained French chef for a father, Griffin was exposed to the foundations of cooking and proper techniques. 

“I began my journey working in one of my father’s three restaurants, Griffin’s Restaurant, where I started as a potato peeler and dish washer,” Griffin said. “I worked my way through all aspects of a fine dining restaurant, from back to front of house, and eventually I ran the kitchen.”   

At 21 years old, an age when many young people are preoccupied with higher education, Griffin was forced to step up to the culinary plate and run the family restaurants upon his father’s passing. Griffin, however, had his eye on more.  
 


ARIA - Carbone - Fact Sheet

ARIA - Carbone - Fact Sheet

Carbone – ARIA Resort & Casino
 
 

LOCATION:                              ARIA Resort & Casino
                                                    3730 South Las Vegas Blvd
                                                    Las Vegas, NV, 89158
 
WEBSITE:                                 www.aria.com/dining/restaurants/carbone
 
FOUNDERS:                             Major Food Group
                                                     Mario Carbone, Jeff Zalaznick and Rich Torrisi
 
EXECUTIVE CHEF:                 Jonah Resnick
 
GENERAL MANAGER:          Joseph Banchero
 
DESIGNER:                               Ken Fulk
 
HOURS:                                      Monday – Sunday, 5 p.m. – 10:30 p.m.
 
RESERVATIONS:                      877.230.2742
 
 
CUISINE:                                             
Traditional Italian-American cuisine elevated into the fine dining realm with indulgent dishes and glamorous showmanship. Carbone’s dishes use the finest sourced products from around the world, transforming familiar dishes into flavorful, extravagant masterpieces.
 
PRICE RANGE:                         Appetizers, $18 – $45
                                                      Main Courses, $37 – $120
                                                      Signature Cocktails: $15
                             



ARIA - ARIA Café - Fact Sheet

ARIA - ARIA Café - Fact Sheet

LOCATION                           ARIA Resort & Casino
                                             3730 Las Vegas Blvd.
                                                           

DATE ESTABLISHED          December 16, 2009

 
EXECUTIVE CHEF               Edwin Roman
 
GENERAL MANAGER         Lisa King
 

HOURS                                Open 24 hours daily

 
CUISINE                               Casual, café and contemporary American fare
           
DESIGNER                           Bentel & Bentel
                       
DÉCOR                                 
Contemporary décor, including a dramatic glass and rock wall, 40-foot-ceiling with floor-to-ceiling windows and lush garden clusters give the space an open and airy feel
 
CREDIT CARDS                   All major credit cards accepted
 
CAPACITY                            600 seats


ARIA - BARDOT Brasserie - Fact Sheet

ARIA - BARDOT Brasserie - Fact Sheet

Fact Sheet
 
RESTAURANT                                      
BARDOT Brasserie
 
A nod to the Parisian café lifestyle, BARDOT Brasserie is reminiscent of the bistros and brasseries that decorate the city.  BARDOT will offer guests a place to start the evening, celebrate with cocktails, revel in a meal with friends and enjoy long lively weekend brunches.
 
LOCATION                                         
ARIA Resort & Casino         
3730 Las Vegas Blvd.                     
Las Vegas, NV 89158
 
PHONE                                               
702-690-8610
                       
WEBSITE                                              
www.michaelmina.net
 
OPENING DATE                                
January 16, 2015
 
HOURS                                               
Dinner – Daily: 5:30p.m. – 10:30p.m.
Brunch – Saturday & Sunday: 9:30a.m. -  2:30p.m.
 
MANAGING CHEF                             
Michael Mina
 
EXECUTIVE CHEF                               
Joshua Smith
 
GENERAL MANAGER                         
Roberto Liendo
 
CUISINE                                              
Classic French Brasserie
 
The cuisine at BARDOT will embrace the culture and feeling of dining at a Parisian café with the focus and detail of a modern craft kitchen. Burgundian Escargot wrapped in puff pastry




ARIA - Lemongrass - Executive Chef Krairit Krairavee Biography

ARIA - Lemongrass - Executive Chef Krairit Krairavee Biography

Krairit Krairavee opened Lemongrass at ARIA Resort & Casino, the first Thai restaurant on the Las Vegas Strip, in 2009.  A native of Bangkok, he brings the authentic spices and flavors of Thai cuisine to his menu, creating a genuine dining experience straight from Southeast Asia.

Krairavee earned a Western-Thai Culinary certificate in 2001 from the Dusit Thani College in Thailand and a certificate in Western Hotel Management from the Bilderberg Hotel De Klepperman in 2002.  His culinary career began in 2001 at The Oriental Thai Cooking School at Mandarin Oriental, Bangkok, where he prepared ingredients for classes and shopped for items on the instructors daily market list.  In 2004, he was hired as sous chef and instructor at the Khaolak Laguna Resort in Phan-Nga, Thailand.  The following year he worked as the executive chef and instructor for Jim Thompson Co., overseeing three Thai restaurants in Thailand and one in Malaysia. 

Starting in 2006, Krairavee began a two year stint as the executive chef and consultant at Rama 9 Plaza Food Corner, a seven story shopping center with a variety of dining options in the heart of Bangkok.  In 2008, he was hired as executive chef and consultant at Nest, one of the most popular dining spots in Bangkok, located on the rooftop of the Le Fenix Hotel Sukhumwit.

During his time working in Bangkok, he was a frequent contributor to a variety of magazines, providing information about culinary careers, plating and presentation and his approach to cooking Thai food.  He has appeared on prestigious cooking shows in Thailand such as Idol Chef and Iron Chef and also placed second in the 2003 Thailand Super Chef competition. 


ARIA - Julian Serrano - Chef and Creator Julian Serrano Biography

ARIA - Julian Serrano - Chef and Creator Julian Serrano Biography

Award-winning chef Julian Serrano turns an unerring eye to the cuisine of his native Spain as executive chef of his eponymous restaurant, Julian Serrano.  His distinguished career includes two prestigious James Beard Foundation Awards for Best Chef Southwest in 2002 and Best Chef California in 1998.  He is widely regarded as one of the finest culinary talents in the nation.

A native of Madrid, Serrano is a graduate of the Escuela Gastronomie P.P.O. hotel management school in Marbella, Spain, and has pursued his affinity for French cuisine in some of Europe's most celebrated kitchens.  He has spent time at Lucas-Carton in Paris, Hotel de France in Auch, France, Chez Max in Zurich and L'Aubergine in Munich.

Following brief positions in Miami and Nashville, Serrano moved to San Francisco where, in 1983, he helped open Masa’s restaurant under the personal tutelage of the restaurant's renowned founding chef, Masataka Kobayashi.  One year later, Serrano took the helm as Masa’s executive chef, carrying its French cuisine to new levels with fresh-forward ingredients, classic sauces and work-of-art plating to earn the venue national and international acclaim.

In 1998, Serrano brought his memorable Mediterranean-French cooking to Bellagio in Las Vegas as executive chef of Picasso.  The Michelin two-star restaurant has been an 11-time recipient of the AAA Five Diamond Award from 2002 to 2012 and has received the coveted Grand Award from Wine Spectator magazine for its extensive wine list. Picasso's menu is inspired by the regional cuisine of France and Spain, where Picasso spent much of his life.


ARIA - Jean Philippe Patisserie - Chef and Creator Jean-Philippe Maury Biography

ARIA - Jean Philippe Patisserie - Chef and Creator Jean-Philippe Maury Biography

Jean-Philippe Maury enjoys the sweet life in Las Vegas.  He worked as executive pastry chef of Bellagio for 11 years, executive pastry chef of ARIA Resort & Casino at CityCenter for two years and is currently a partner in Jean Philippe Pâtisserie.  His expertise and passion for French pastry have found their ultimate expression through his two Jean Philippe Pâtisseries, one located in Bellagio and the second in ARIA.  Maury grew up in Perpignan in the South of France and declares a simple reason for his attraction to the pastry arts: his aunt.  “No one in my family is a sous chef or a professional, but my aunt loved to make cakes and she would let me help,” Maury said.  “At eight years old I told my parents I wanted to be a pastry chef.  And, they believed me!” 

At age 17, he enrolled at L’Ecole Hôtelière du Moulin à Vent in Perpignan where he trained in the domains of pastry, ice cream, chocolate and confections.  Weekends were spent in an internship with Master Pastry Chef Marc Comte, which allowed Maury to extend his repertoire to Mediterranean and Catalan pastries.  A month-long, intensive mentorship with Chef Gérard Bertin, recipient of the “Meilleur Ouvrier de France,” the most prestigious pastry award in France, significantly enhanced Maury’s knowledge and broadened the scope of his ability.  He graduated with a “Professional Aptitude Certificate” in 1987.


ARIA - Jean Georges Steakhouse - Chef and Creator Jean-Georges Vongerichten Biography

ARIA - Jean Georges Steakhouse - Chef and Creator Jean-Georges Vongerichten Biography

Though Jean-Georges Vongerichten is one of the world’s most famous chefs, his skills extend far beyond the kitchen. A savvy businessman and restaurateur, Vongerichten is responsible for the operation and success of a constellation of three- and four-star restaurants worldwide.
 
Born and raised on the outskirts of Strasbourg in Alsace, France, Vongerichten’s earliest family memories are about food. He trained in a work-study program at the Auberge de l'Ill and as an apprentice to Chef Paul Haeberlin. He went on to work under Paul Bocuse and Master Chef Louis Outhier at L'Oasis in southern France. With this impressive three-star Michelin training, Vongerichten traveled to Asia to work at the Oriental Hotel in Bangkok, the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong. 
 
It was during this time working and traveling throughout Asia that Vongerichten developed his love for the exotic and aromatic flavors of the East. His signature cuisine abandons the traditional use of meat stocks and creams and instead features the intense flavors and textures from vegetable juices, fruit essences, light broths and herbal vinaigrettes. Vongerichten’s culinary vision has redefined industry standards and revolutionized the way we eat.  
 
In 1986, Vongerichten dazzled diners with his innovative interpretation of classic French cuisine at the Lafayette in the Drake Swissôtel, where he garnered a four-star review from The New York Times at the age of 29. 
 
In the first of many bold moves that established him as a culinary trendsetter, Vongerichten traded in this formal dining room for paper-clothed tables, opening his charming bistro JoJo in 1991. JoJo was named Best New Restaurant of the Year by John Mariani in Esquire and earned three stars from The New York Times.
 
Vong, Vongerichten’s next venture, paid homage to his passion for the Orient with a unique take on Thai-inspired French cuisine. In November 1995, Vongerichten opened a second Vong in London, with subsequent locations in Hong Kong and Chicago.
 
Vongerichten’s namesake restaurant Jean Georges in the Trump International Hotel and Tower opened in March 1997, earning two four-star reviews from The New York Times and a coveted three stars from the Michelin Guide (now known as Forbes Travel Guide).  





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