Anthony Esparza, the general manager of Carmine’s at the Forum Shops at Caesars, heads to La Table Houston to become the director of operations for the French restaurant. Previously, Esparza was the general manager at Comme Ca at the Cosmopolitan of Las Vegas and Fiamma Trattoria & Bar at the MGM Grand. He specializes in craft beers, bringing the Tour de Biere European craft beer program to Comme Ca and the Italian craft beer program at Fiamma.
Wynn Las Vegas appointed Patrice Caillot as the executive pastry chef of Wynn and Encore, where he head up the resort’s pastry program, creating menus and leading pastry operations for in-room dining, the cake room and chocolate room as well as curating pastries for the resorts’ casual restaurants. The native of Beaune, in the Burgundy region of France, Caillot worked with chef Jean Claude Canestrier in Monaco and then became the opening executive pastry chef at Sirio Maccioni’s Osteria del Circo in New York. In 1998, he relocated to Las Vegas to oversee the pastry programs at Sirio’s Le Cirque 2000 and Osteria del Circo within Bellagio Las Vegas. He also worked at New York’s Le Cirque 2000 and Lespinasse Restaurant, as well as The Ritz-Carlton in Lake Las Vegas.
Josh Stockton, who opened pickle-brined chicken favorite Gold Cash Gold in Detroit, returns to Las Vegas to work with the Wynn Buffet team with chef Russel Parker.