Eric Klein’s last night as the executive chef at Spago at the Forum Shops at Caesars came Thursday night following Wolfgang Puck’s fourth Sip & Savor event. After 10 years at Spago, he moves on to head up Wolfgang Puck Fine Dining Group Catering in Los Angeles.
In his place, Mark Andelbradt, who first moved to Las Vegas to run Postrio at the Grand Canal Shoppes and then Wolfgang Puck Bar & Grill at Downtown Summerlin.
"When we began looking for someone to fill the executive chef position at Spago Las Vegas, I thought to myself, ‘Who can fill Eric Klein’s shoes?’ but I was glad that I did not have look very far," Puck says in a press statement.
The Chicago native worked at The Regent in Hong Kong and Villa Crespi in Piedmont, Italy, worked with chefs Rick Tramonto and Gale Gand in Chicago, first as chef de cuisine at Brasserie T, then executive sous chef at Tru. He moved to New York to work as a sous chef at Daniel, the four-star kitchen of Daniel Boulud. He worked for Stephen Starr of Starr Restaurants at Morimoto in both Philadelphia and New York. Then after two years as executive chef at Tao Asian Bistro at the Venetian, he landed at Postrio. Andelbradt is the third executive chef at Spago, following in the footsteps of David Robins, who ran the kitchen from 1992 to 2006, and Klein, who started in 2006.
Spencer Rudow, the former executive sous chef at Spago, slides over to Wolfgang Puck Bar & Grill in Downtown Summerlin. Rudow worked as a line cook, junior sous chef and sous chef at Cucina by Wolfgang Puck at the Shops at Crystals and at Wolfgang Puck Bar & Grill at the MGM Grand. The Baltimore native attended West Virginia University before studying at the French Culinary Institute in New York as well as Alma Cooking School in Parma, Italy.