Wynn Las Vegas Magazine by MODERN LUXURY

WYNN - 2012 - Issue 1 - Spring

Wynn Magazine - Las Vegas

Issue link: http://digital.greengale.com/i/63192

Contents of this Issue

Navigation

Page 67 of 135

FOOD SPOTLIGHT They don't just read your name on the menu at the door." the restaurants, it's more personalized. People know you. People see you. "The way we run daily. That makes a major difference. I mean, come on. You got 16 restaurants, or you got one restaurant? LoRusso: It's hard to find that these days. And no matter how committed you are to a place or to a chef you are working with, it's just a little different when it is your own, when you're fully in charge. CC: Carlos? Carlos Guia (executive chef, The Country Club): We have chef-driven restaurants, so we're very involved. We have a lot of freedom. My restaurant is what I call a New American steakhouse. It's a big melting pot. For me it's a great venue because I can pretty much do anything as long as it's delicious. CC: What does this, the chefs being here, mean for the guest? Lenger: The way we run the restaurants—I can speak for myself—it's more personalized. People know you. You go out into the dining room and people see you. They don't just read your name on the menu at the door. Canteenwalla: Yeah, they get to see the chef. Daily. Nightly. Lenger: This became big over the last couple of years. Seeing the chef. I think with us being here every day, the customer knows that they are going to run into us, see us somehow. CC: Do you have a lot of repeat clientele? Canteenwalla: Tons. And not just locals. Encore has been here three-and-a-half years, and I can't tell you how many guests we have who come in 66 WYNN

Articles in this issue

Archives of this issue

view archives of Wynn Las Vegas Magazine by MODERN LUXURY - WYNN - 2012 - Issue 1 - Spring