Dining

Goût de / Good France Event - March 19, 2015

Goût de / Good France Event - March 19, 2015

“On the same day, 1000 chefs around the globe will create a unique French dinner. Beyond a celebration of French cuisine, Goût de / Good France pays respect to today’s cuisine: humanist, energetic, diverse, and relevant. Contributing Goût de / Good France chefs all share the same values: sharing, enjoying, and respecting good food and the planet.” Alain Ducasse


Mandalay Bay - Trattoria Del Lupo - Executive Chef Eduardo Perez Biography

Mandalay Bay - Trattoria Del Lupo - Executive Chef Eduardo Perez Biography

Eduardo Perez exemplifies the success of tenacious spirit.  Born and raised in Guatemala, Perez began his career with Wolfgang Puck in 1986 working as the gardener at Spago, Hollywood, tending to the restaurant’s fresh herbs and vegetables.  Today, Perez holds the prestigious title as executive chef of Trattoria del Lupo, located inside the Mandalay Bay resort in Las Vegas.
 
After working for eight months at Spago, Hollywood, Wolfgang Puck’s original Spago restaurant, Perez applied for a position as dishwasher to get his foot in the door.   A short time later, he was prompted to several positions throughout the kitchen including pastry prep, bread baking, butchery, pizza and pantry.  His desire to learn combined with the honor of working under a helm of talented chefs was a perfect recipe for preparing him for a long, successful culinary career. 
 
Perez temporarily relocated to Wolfgang Puck’s Granita in Malibu and began working with Executive Chef Joseph Monzare after spending more than two years at Spago, Hollywood.  Monzare and Perez proved to be an excellent team.  Perez’ culinary career grew when Monzare was promoted to executive chef at Spago, Hollywood and asked Perez to join him.  This experience further fueled Perez. 
 
In 1993, he moved to Las Vegas to work as sous chef at the Wolfgang Puck Café in the MGM Grand.  Just six months following his arrival to Las Vegas, Wolfgang Puck’s Corporate Chef-Las Vegs and Managing Partner, David Robins, acknowledged Perez’ diligence and creativity and offered him a position as a banquet chef at Spago inside the Forum Shops at Caesars Palace.  After accepting the position, he continued to move up the ladder.  He was promoted to café lunch chef after one year.  After four years, Perez was then promoted to chef de cuisine.   Working alongside Chef Robins, Perez oversaw the menu in both the café and main dining room daily with significant menu changes each season.  During this time, Perez became an associate partner with the Wolfgang Puck Fine Dining Group.
 
Perez’ hard work and dedication to his craft paid off as he was recently named executive chef of Wolfgang Puck’s first Italian restaurant, Trattoria del Lupo.  His diverse background and culinary training offer a unique perspective and creative approach to his cooking.  Blending the finest and freshest ingredients, Perez creates a daily changing menu featuring Roman-style cuisine with regional influences.  


Mandalay Bay - Director of Food and Beverage Sarah Johnson Biography

Mandalay Bay - Director of Food and Beverage Sarah Johnson Biography

Though the daily duties of Sarah Johnson, Director of Food & Beverage at Mandalay Bay Resort and Casino, include financial planning and analysis, she is also the resort’s resident beer expert and holds the title of Certified Cicerone. Johnson is the only female in Nevada that has earned that distinction.
 
Johnson’s love for beer began while attending the Western Culinary Institute in Portland, Ore. There she honed not only her cooking skills, but also began to develop an in depth knowledge of beer in a city known for its vast collection of microbreweries. In 2003, she made the move to Las Vegas and accepted a position as a Pastry Cook at Four Seasons Hotel. In 2005, she became Chef de Partie in the chocolate kitchen of Wynn Resort before moving to miX restaurant at Mandalay Bay where she began to gain experience in culinary administration. 
 
It wasn’t long before Johnson earned a promotion to Director of Food & Beverage for Mandalay Bay and, with the encouragement of the executive staff, decided it was time to take her love for beer seriously and began to study for the Certified Cicerone exam. For more than a year she expanded her knowledge of the ancient beverage in order to complete the extensive exam that designates an expertise in “selecting, acquiring and serving today’s wide range of beers.” She is now one of only 525 Certified Cicerones in the world.
 
Putting this knowledge to use, Johnson is working closely with Mandalay Bay’s Food & Beverage team to develop a more expansive beer list throughout the property. She aims to develop a strong beer culture at Mandalay Bay making it a destination for beer connoisseurs from around the world. 


Mandalay Bay - RM Seafood and RxBoiler Room - Chef and Creator Rick Moonen Biography

Mandalay Bay - RM Seafood and RxBoiler Room - Chef and Creator Rick Moonen Biography

An advocate for sustainable fishing and seafood, Chef Rick Moonen’s passion for conservation has led him to national acclaim. 
 
A native New Yorker, Moonen graduated first in his class from the Culinary Institute of America in Hyde Park, N.Y., in 1978. He apprenticed at L’Hostellerie Bressane in Hillsdale, N.Y. where he built both his confidence and experience working side by side with Chef Jean Morel. 
 
From there, Moonen assumed the position of saucier at Manhattan’s La Cote Basque. This experience was followed by two years at Le Cirque working with the legendary Alain Sailhac.  In the ensuing years, Moonen continued his career in New York, becoming executive chef at some of New York’s most iconic restaurants, including Le Relais, Century Café and Chelsea Central before joining Buzzy O’Keefe at The Water Club. 
 
After six years, Moonen left to become executive chef and partner at Oceana where he helped garner the restaurant national recognition and three stars from The New York Times. His next step was partnering to create Molyvos, a Greek fish house, further demonstrating the range of his culinary skills. Here, he brought Greek cuisine to another level, and Molyvos was the first Greek restaurant to earn three stars from The New York Times
 
After five years, Moonen decided to develop his own restaurant. As executive chef and owner of New York City’s rm, Moonen earned critical acclaim and, once again, received three stars from The New York Times. In 2005, he was drawn to the rapidly developing culinary scene in Las Vegas and closed his doors in New York City to bring his unique flavor and specialties of the seafood world to the West Coast.  


Mandalay Bay - miX - Chef and Creator Alain Ducasse Biography

Mandalay Bay - miX - Chef and Creator Alain Ducasse Biography

Alain Ducasse, considered to be one of the most renowned French chefs of his generation, is at the helm of more than 20 restaurants around the world. Mr. Ducasse, who hails from the Landes region in the Southwest of France, is known for his innovation, attention to detail and dedication to both quality and technique.  His desire to pass on this knowledge lies at the heart of his many projects.  Mr. Ducasse is particularly meticulous about the recruitment and training of the people who surround him.  It is this solid belief in his teams that allows him to feel confident that each one of his restaurants will offer the same level of excellence, quality and service even when he is not able to be in the kitchen.  Over the past 30 years as a chef, restaurateur, hotelier and teacher, Alain Ducasse has developed a unique expertise in the art of good living and good eating which clearly can be seen throughout the various global initiatives of the Alain Ducasse Entreprise.  After miX in Las Vegas at Delano Las Vegas and by 2008, Alain Ducasse Entreprise opened Adour, a contemporary and unique dining concept at the flagship St. Regis Hotel in New York City; Benoit, a traditional Parisian bistro in New York City; and Adour at the newly renovated St. Regis Washington, D.C. As a passionate leader, Mr. Ducasse is constantly searching to share his vast cultural awareness and curiosity with the rest of the world. 


Mandalay Bay - Kumi - Chef and Creator Akira Back Biography

Mandalay Bay - Kumi - Chef and Creator Akira Back Biography

Born in Korea and raised in Aspen, Colorado, Chef Akira Back brings a sense of adventure and boundless creativity to his culinary creations. As Executive Chef of the The Light Group’s  Kumi Japanese Restaurant + Bar at Mandalay Bay and the famed Yellowtail Japanese Restaurant & Lounge at Bellagio Resort & Casino in Las Vegas, Chef Back’s enticing menus embody classic Japanese cuisine and always feature innovative dishes that use the freshest ingredients from the world’s top purveyors.

Before taking his turn in the kitchen, Chef Back spent his early years as a professional snowboarder in Colorado, appearing in extreme movies and garnering praise from the sport’s top trade publications. During this time, Back began working at local restaurants to supplement his income as an extreme sports athlete. After seven years on the pro-snowboarding circuit, Back realized that he felt the same thrill in the kitchen as he did on his board, shaping his decision to pursue a full-time culinary career.
Chef Back went on to study at the International Culinary School at The Art Institute in Colorado. In 1993, he began working at Kenichi in Aspen as Sushi Prep Cook and was later recruited to Kenichi in Austin, Texas and then in Kona, Hawaii, where he worked as the Opening Chef.

Combining his passions for adventure, travel and culinary exploration, Chef Back toured extensively throughout Japan and Europe, studying under top celebrity chefs and industry leaders, including Masaharu Morimoto and Brian Nagao. It was during this period that Chef Back learned the value of using rare and exotic ingredients. In 2003, Chef Back returned to Aspen to lead the kitchen as Executive Chef of Nobu Matsuhisa’s namesake restaurant. 


Mandalay Bay - Fleur by Hubert Keller - Chef and Creator Hubert Keller Biography

Mandalay Bay - Fleur by Hubert Keller - Chef and Creator Hubert Keller Biography

Hubert Keller, executive chef of Fleur by Hubert Keller and Burger Bar at Mandalay Bay, is one of America’s most widely recognized and acclaimed chefs. Keller’s whimsical flavors and aesthetically pleasing plate presentations are a result of his years of classical training with France’s top chefs. 
 
He has opened a host of world-renowned restaurants including Fleur de Lys San Francisco; his wildly popular Burger Bar restaurants in Las Vegas, St. Louis and San Francisco; as well as his cutting-edge SLeeK Steakhouse and Ultra Lounge in St. Louis.
 
Revered by his colleagues and fans, the Frenchman boasts a long list of accolades and awards including being named the James Beard Foundation’s Best Chef: California and among the Foundation’s prestigious Who’s Who in Food and Beverage. Food & Wine magazine tapped him as one of the “Ten Best Chefs in America” and Restaurants & Institutions gave him its Ivy Award.
 
Keller gained fame and notoriety appearing as a judge on Bravo’s “Top Chef” and as a contestant in the first season of Bravo’s “Top Chef Masters.” Following his success on the show, he was asked to serve as a resident judge on Bravo’s “Top Chef Just Desserts.” Keller also has appeared on “Live! With Regis & Kelly,” the “Rachael Ray Show,” “The Real Housewives of Orange County,” CBS’ “The Early Show,” “Extra,” the Travel Channel and the Food Network.  Keller has also recorded three seasons of his highly successful cooking show on PBS, “Hubert Keller: Secrets of a Chef.” 


Mandalay Bay - Aureole - Vincent Pouessel Biography

Mandalay Bay - Aureole - Vincent Pouessel Biography

When it comes to cooking at one of Las Vegas’ most celebrated restaurants, Vincent Pouessel gets down to the basics.  Straightforward, seasonal ingredients define his sense of style in the kitchen.  This fundamental approach to cooking along with his upbringing and experiences in France make him a perfect match for American chef Charlie Palmer’s upscale, Las Vegas showplace, Aureole.  “Vegas is no longer known for its buffets, it is a true dining destination,” says Pouessel.  “For years no one took this town seriously when it came to food, but now it’s one of the most credible cities in America for diners as well as for chefs.”
 
Hailing from a small town in Brittany known for seafood – as well as coming from a family of butchers – Pouessel was naturally infused with the importance of fresh, quality food.  He pursued this rudimentary curiosity first at Saint Michel College and then at Lycée Hotelier Notre Dame in St Méen le Grand, where he earned certificates in both Cuisine de Collectivitées and Restaurant Cuisine.  He began his culinary career as a seasonal cook at La Mere Pourcel in Dinan before working in both Bordeaux and Paris, where he was honored to be named Executive Sous Chef de Cuisine at Le Jules Verne, a Michelin-starred restaurant located inside the one and only Eiffel Tower.
 
Pouessel’s experience at the world-famous Tower foreshadowed the grandeur of Las Vegas, where he began as Sous Chef de Cuisine at the MGM Grand’s Mansion.  While there he continued to hone his skills and soon left to work at Aureole in Mandalay Bay (it’s own “Tower” being much distinguished).  Just a little more than a year later, Palmer would ask Pouessel to take the reigns as Executive Chef.


Mandalay Bay - Aureole - Chef and Creator Charlie Palmer Biography

Mandalay Bay - Aureole - Chef and Creator Charlie Palmer Biography

Since the beginning of his celebrated career, master Chef and hospitality entrepreneur Charlie Palmer has received critical acclaim for his signature Progressive American cooking, a style built on rambunctious flavors and unexpected combinations with a deep and lasting infusion of classical French cuisine. Charlie Palmer’s upbringing on a farm in upstate New York, along with his education in various kitchens in France and at The Culinary Institute of America, provided him with the wherewithal to form this unique style and ultimately strike out on his own.  In 1988, he made a significant commitment to creating dishes featuring regional American ingredients at his sublime Aureole, originally situated in a historic townhouse off Manhattan's Madison Avenue and now in a spectacular new location in the heart of New York City’s radiant theater district.
 
Over the years, Palmer combined his creative cooking spirit and flair for business to open twelve notable restaurants across the country, a growing collection of food-forward wine shops and award-winning boutique hotels. These include: Michelin-starred Aureole, café/catering venue Astra in New York; Charlie Palmer Steak, Washington, D.C.; Michelin-starred Aureole at the Mandalay Bay Resort & Casino, and Charlie Palmer Steak at the Four Seasons, Las Vegas, NV; Charlie Palmer Steak and Briscola in Reno NV; Dry Creek Kitchen at his boutique Hotel Healdsburg, Sonoma County, CA, as well as, Charlie Palmer at the Joule, Dallas, TX; and Charlie Palmer at Bloomingdale’s South Coast Plaza, Costa Mesa, CA, both of which house Palmer’s Next Vintage wine shops. In 2010, Palmer introduced his first quick and casual burger restaurant, DG Burger (Damn Good), located adjacent to his restaurant in South Coast Plaza.  Chef Palmer continues to grow his restaurant group across the U.S., recently opening two new Denver casual eateries District Meats and Wazee Wood Fire Pizza in Fall 2011. 
 
In Spring 2012, Chef Palmer will launch his newest venture – a “chef-driven” boutique hotel located in San Francisco’s Union Square. Guests will receive a fresh approach to hospitality comprised of a cohesive, gracious and welcoming experience that permeates every moment of the stay. In addition, Chef Palmer and his team are proud to join the thriving San Francisco food community by introducing a new unparalleled dining experience, offering both visitors and neighbors a comfortable haven to enjoy fresh, local cuisine.


Mandalay Bay - Trattoria del Lupo - Fact Sheet

Mandalay Bay - Trattoria del Lupo - Fact Sheet


Cuisine                                  
Roman-style Trattoria with neighboring, regional influences
 
Executive Chef                    
Eduardo Perez
 
General Manager                 
Christoph Eder
 
Designer                              
Adam Tihany (1999)
 
Location                               
Mandalay Bay
Las Vegas
 
Seating Capacity                 
Entire Restaurant: 220         
Private Dining: 40
Semi-Private Dining: 75
           
Signature Dishes                  
Minestrone Soup
Pizza Margherita
Gnocchi alla Guarda Porta with Mini Tuscan Meatballs
Ossobuco di Vitello – Braised Veal Shank, Creamy Semolina, Horseradish
Vitello alla Milanese – Breaded Veal with Marinated Tomatoes, Arugula and Shaved Reggiano
 
Average Check (per person):           
$50          
 
Hours of Operation             
5 p.m. – 10 p.m., Sunday – Thursday,; 5 p.m. – 11 p.m., Friday and Saturday
                                                                                               
Design Features                  
- Inviting atmosphere infused with a combination of turn-of-the-century antique furnishings
- Eye-catching colors and a clean design creating the classic look and feel of a traditional Italian trattoria
- Wine room surrounded by a spacious bar located in the center of the restaurant
- “Indoor” patio providing a perfect setting for people watching
 
History                                  
Trattoria del Lupo – April 10, 1999
 
Phone:    &nb



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