Chef Charlie Palmer just announced a new executive chef for Aureole at Mandalay Bay. Meet Parisian-born and classically trained Arnaud Masset, the former executive chef of the Palms.
Masset brings more than 15 years of Las Vegas experience to Palmer’s 300-plus seat fine dining restaurant. He’s worked at Vdara, the Rio, Aria, MGM Grand and more and manned the stoves at Alizé, André’s Downtown and restaurants in France.
Nicole Erle comes on board as the new executive pastry chef. She was the executive pastry chef for all of Wolfgang Puck’s Las Vegas restaurants, including Spago and Cut. She also worked as the pastry chef for Joël Robuchon and L’Atelier de Joël Robuchon. She earned her degree in baking and pastry arts at the Culinary Institute of America in Hyde Park, N.Y.
Also on the chef shuffle front, Heather Zheng left Shibuya at the MGM Grand. She heads to Sushi Ran in Sausalito, Calif.