Tom Moloney heads to Marché Bacchus as the new executive chef. Moloney worked at Aquakox at the Venetian for 10 years and before that with Wolfgang Puck in Los Angeles for six years. He joins consulting chef and James Beard Foundation award winner Luciano Pellegrini in the kitchen.
Former Andre’s Restaurant & Lounge at the Monte Carlo executive chef Chris Bulen heads over to sister restaurant Alizé at the top of Palms to become the executive chef Chris Bulen. He brings 11 years of experience to his new position. Bulen first worked in Alizé’s kitchen when he moved to Las Vegas. Andre Rochat hired Bulen, who worked his way through kitchen positions, learning the techniques he now applies as executive chef of that very restaurant. Andre’s closed at the Monte Carlo in October, and a new, more casual version of the restaurant opened last week.
• All Coverage of March Bacchus [ELV]
• All Coverage of Alizé [ELV]