Wynn Las Vegas brings on two new executive chefs while The Strat has a new executive chef at the resort.
Robert Bruce takes over Wynn Las Vegas’ Tableau, the resort’s breakfast, brunch, and lunch restaurant. Bruce previously worked as the chef of Half Moon Bay in California, Dubai, St. Thomas, and Boston. The Detroit native attended Schoolcraft College in Livonia, Michigan, where he majored in culinary arts. Some of his new dishes include a lobster Cobb with poached lobster, avocado, tomato, smoked bacon, peas, goat cheese, hard-boiled egg, crispy baguette, and buttermilk dressing and the seared scallops complete with pea puree, roasted shiitake mushrooms, potatoes, and pea shoots.
Soon Lok Ooi now handles Red 8 at Wynn Las Vegas as well as Asian production at the resort, overseeing the resort’s dim sum and barbecue kitchens. The Malaysian native most recently worked as the casino executive chef at Marina Bay Sands in Singapore and has also served as executive chef at Capella Singapore, Ritz Carlton Guangzhou, and Mandarin Oriental Hong Kong. He was also the executive chef at Hakkasan at Fountainebleau Miami Beach and the Chinese chef consultant for Tao Group in New York.
The Strat appointed Ivan Zekic as the new executive chef of the property, overseeing McCall’s Heartland Grill, Crafted Buffet, Top of the World, and banquet operations. Most recently, he was the executive chef of Mount Airy Casino Resort in Mt. Pocono, Pennsylvania. Previously he worked as the executive chef for the Royal Family of Serbia in the White Palace, as well as at resorts as Hilton Hotels in Romania, InterContinental Montelucia Resort & Spa in Scottsdale, Arizona, The Phoenician in Scottsdale, Arizona, and Walt Disney World Swan Resort in Orlando, Florida. Zekic completed his culinary education in Serbia and received a bachelor’s degree in hospitality management from the University of Belgrade in Serbia.
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