Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/63192
above: Wynn Macau director of culinary operations Christopher Romine. opposite page, clockwise from left: Golden Flower's sweet-and-sour cabbage with chili vinaigrette; stock-boiled Mandarin fish fillet with ginger at Golden Flower; the terrace at Il Teatro. for culinary perfection. And as the director, I work with every team mem- ber to make our Food & Beverage team the best in Asia. How do you work with the different chefs/restaurants to achieve the Wynn standard of taste and presentation? We have daily briefings with all of our chefs, and when we implement new menus and seasonal specials, we conduct collaborative sessions with our F&B team to ensure that the dishes meet our standards of taste and presentation. Each chef has his own style and personality, so it is very important that we are in constant communication with one another. Wynn has created its own Food & Beverage Academy; how is this signif- icant for both Wynn and the Macau hospitality industry as a whole? The Wynn F&B Academy gives our company a distinct advantage over our competitors because we provide basic and advanced-level training for each of our employees so they can continue to learn and grow through- out their career at Wynn. The courses are meticulously designed by our culinary, service and beverage management, with on-the-job training so they may learn as they work. Through the academy, we also ensure the standards of Wynn are being delivered properly at all times. The culture and standards of Wynn are unique. We have 1,300 F&B team members of all different ethnicities, so the academy serves as the perfect platform to educate. For Macau's hospitality industry, the F&B Academy plays an integral role in enhancing the skills of local Macau talent. What is your favorite part of your job? The most enjoyable part of my job is the creative aspect of cooking. I like that we can create something extraordinary every day. With such a diverse group of chefs, the sky's the limit. Our team goes to Hong Kong to source the freshest products we can find. We are also currently working with mainland Chinese farmers to grow vegetables according to our stan- dards and specifications. In this business, you must always move forward and stay in touch with the latest trends happening around the world. Plus, I get to taste everything! n WYNN 85 PHOTOGRAPH BY BARBARA KRAFT (IL TEATRO)