Robert Lomeli takes over Top of the World restaurant at the Strat as the executive chef. The former executive chef at Hecho en Vegas at the MGM Grand previously worked at The Villas at the Mirage, the now-closed Brand Steakhouse at the Monte Carlo, and Black Mountain Grill in Henderson. Lomeli completed his culinary education from Le Cordon Blue College of Culinary Arts.
Some of the chef’s new menu items o the 106th floor of the Strat include roasted beet salad with baby arugula, chèvre mousse, toast hazelnut brittle, and beet vinaigrette; hearts of palm salad, with artichoke hearts, avocado, feta cheese, sunflower seeds, picked shallots, and spicy red pepper dressing; and a Glacier 51 Chilean sea bass with Provençal sauce and roasted leeks.
Bradley Manchester joined Golden Entertainment as the company’s new corporate executive chef, overseeing culinary operations for the company’s 10 casino resorts and 66 PT’s Taverns. Manchester started his career in 1994 at the Four Seasons, first as a student in the company’s three-year European Apprenticeship Program and then as sous chef for the company’s resorts in Paris, Amsterdam, and Austin. In 2001, he moved to Las Vegas to work at Caesars Palace as chef de cuisine, a position he held for five years before moving to Hotel ZaZa in Houston. In 2008, he moved to Chicago to work as the executive chef at theWit. He returned to Las Vegas in 2010 to become the chef de cuisine at the Cosmopolitan of Las Vegas. One year later, he became the executive chef at Red Rock Resort before opening Glutton in downtown Las Vegas in 2014. After the restaurant closed in 2016, Manchester became director of culinary operations for the Hard Rock Hotel.
Chris Bulen is now the executive chef at Eataly‘s Cucina del Mercato at the Park MGM. Bulen worked at Andre’s Bistro & Bar, Andre’s Restaurant & Lounge at the Monte Carlo, Alizé at the top of Palms, and more. He replaces Nicole Brisson, who opened Locale Italian Kitchen in Mountains Edge.
Jennifer Murphy, the former executive chef at Gordon Ramsay Hell’s Kitchen, is now the executive chef of restaurants at Caesars Palace. Her experience includes jobs as chef de cuisine at Eiffel Tower Restaurant at Paris Las Vegas, executive sous chef at Michael Mina at the Bellagio, assistant chef at Prime Steakhouse at the Bellagio, chef de partie at L’Atelier de Joel Robochon at the MGM Grand, and more.
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