Dining

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: 6:00p.m. – 10:30p.m.
Brunch – Saturday & Sunday: 11:00a.m. -  2:30p.m.
 
MANAGING CHEF                             
Michael Mina
 
EXECUTIVE CHEF                               
Joshua Smith
 
SOMMELIER                                        
Kelly Ford
 
GENERAL MANAGER                         
Roberto Liendo
 
CUISINE                                     &




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).  




ARIA - FIVE50 Pizza Bar & Sage - Chef and Creator Shawn McClain Biography

ARIA - FIVE50 Pizza Bar & Sage - Chef and Creator Shawn McClain Biography

Shawn McClain, Chef and Managing Partner of FIVE50 Pizza Bar at ARIA Resort & Casino, has a knack for balancing innovative concepts with refinement and sensibility.  At FIVE50 Pizza Bar, he has done just that by creating a casual yet distinguished dining concept.

A native of San Diego, Calif., and a 1990 graduate of the School of Culinary Arts at Kendall College in Evanston, Ill., McClain’s star rose quickly in the culinary world.  He broke onto the national scene at Trio restaurant in Evanston, earning four stars from both the Chicago Tribune and Chicago Sun-Times.  There, his style came into focus, one that juxtaposes Eastern influence with Western foundations. 
After seven accolade-filled years, he left to open Spring – his homage to seafood.  The restaurant opened in 2001 to extraordinary critical acclaim and consumer success.  That same year, Spring was nominated for the James Beard Foundation’s Best New Restaurant award, and McClain was named Esquire magazine’s Chef of the Year.  In 2002, he appeared in “40 Under 40,” Crain’s Chicago Businesshighly competitive list of who’s who in the city.

By 2004, McClain was ready to take on a new challenge and opened his second restaurant, Green Zebra.  An immediate success, this vanguard concept brought vegetables to the center of the plate and was lauded by The New York Times, Bon Appétit, Food & Wine and several other prestigious publications. Green Zebra emphasized Chef McClain’s insistence on the quality of ingredients and his talent for creating innovative menus.  


ARIA - barMASA and Tetsu - Executive Chef Masa Takayama Biography

ARIA - barMASA and Tetsu - Executive Chef Masa Takayama Biography

Masa Takayama may well be the most famous sushi chef in the United States.  He has impressed both coasts with his four-star menus, unassuming personal attentiveness and artistic dexterity.  Now he showcases his inimitable charisma and cuisine in Las Vegas with barMASA at ARIA Resort & Casino.
Takayama grew up in Nasu, a small town north of Tokyo, where his parents owned a fish shop and catering business.  When he and his siblings were not in school, they loaded fish into the shop’s display case and delivered their father’s sashimi to customers by bicycle.  Takayama began cooking in his teens, helping his parents prepare five-course wedding dinners for 200 guests at a time. 

Throughout his school years, Takayama was drawn to creative activities like drawing, painting, modeling clay or sculpting wood – anything that involved the micro-rhythms of his hands.  Even today, sketching remains central to his creative process, as well as the design of ceramic vessels and sculptures for his restaurants.  After graduating from high school, he moved to Tokyo, where he was hired by a well-known sushi restaurant, Ginza Sushi-ko, as a dishwasher.  Intrigued by the genuine joy he observed in diners, he began to develop an equally genuine interest in the restaurant and its culinary craft.  Before long, he moved his way up to sushi chef.  “When I first started cutting the small delicate fish, I was struck by the artistic skill involved,” says Takayama.  Then with a smile:  “When cutting the larger fish, well, I realized I had become my father.”


ARIA - MICHAEL MINA - Chef and Creator Michael Mina Biography

ARIA - MICHAEL MINA - Chef and Creator 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 in San Francisco, Michael is at the helm at the same location (formerly AQUA) and city where he first established his culinary reputation 20 years ago. 
 
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.
 
Michael’s culinary and business vision led to the founding of his company, Mina Group, with partner Andre Agassi in 2002.  Under the auspices of Mina Group, he has opened 17 concept restaurants and a lounge concept including MICHAEL MINA, CLOCK BAR, RN74, BOURBON STEAK, ARCADIA, STONEHILL TAVERN, SEABLUE, STRIPSTEAK, AMERICAN FISH, SALTWATER and WIT & WISDOM. 



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