Wynn Las Vegas Magazine by MODERN LUXURY

Wynn - 2014 - Issue 2 - Fall

Wynn Magazine - Las Vegas

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photography by sabin orr Chefs Theo Schoenegger, Chen Wei Chan, and Ming Yu. Food Spotlight 54 Wynn Lobster risotto at Sinatra. When SinaTra exeCuTive Chef theo Schoenegger describes the inspiration for his craft, it is quite possible that you might mistake him for an architect or a painter. his major influencers include artists from Michelangelo and Rembrandt to picasso and dalí, and "the warmth of our environment, our butterflies and dragonflies" are environmental muses. You might smile when you realize he is talking about the lobster risotto he serves at Sinatra at Encore, but then he is describing food elevated to an art. "if you look at how cooking has evolved, it has gone from putting something on a plate to manipulating its elements to the most artful creations. proportion, height, schemes, colors"—all per- form a balletic role when Schoenegger's lobster curls its way around a precisely molded risotto. "i like clean lines," he explains. Sauces and garnishes must make as much visual sense as they do on the palate. this is the common bond among Wynn and Encore chefs: they all design and execute dishes with unyielding precision, though their influences lie in vastly different cultures and are based on decades of distinctly personal experiences. Recently Schoenegger joined Chef Chen Wei Chan of Wazuzu and Wing lei's Chef Ming Yu at the newly rede- signed Wing lei to discuss their influences and artistic signatures. how do you set out to create a new dish? Chen Wei Chan: i started as an apprentice in a kitchen after four years of training in watercolors and oils at a taiwanese art school. Before Rosewood little dix Bay's Sugar Mill and working at the Carlysle in New York and opening the Chedi in oman, that was my training. So when i try to create a special dish, i sometimes draw it. i like to put every ingredient on a piece of paper so i can imagine how i can present it well.

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