Contact Information: CONTACT: Natalie Mounier Shelby Tuttle Kirvin Doak Communications 702-737-3100
Wolfgang Puck and Michael Mina Announce Culinary Teams for Signature Restaurants at MGM Grand Detroit, Opening Oct. 2, 2007
Executive Chefs Marc Djozlija and Don Yamauchi at Helm for WOLFGANG PUCK GRILLE, SALTWATER and BOURBON STEAK
| Source: MGM Mirage
DETROIT, MI--(Marketwire - August 28, 2007) - Chefs Wolfgang Puck and Michael Mina each have announced
the culinary teams for their restaurants inside MGM Grand Detroit, slated to
open October 2, 2007. Executive Chef Marc Djozlija will lead the
kitchen at WOLFGANG PUCK
GRILLE and also will oversee the celebrity chef's 24-hour in-room
dining program. Executive Chef Don Yamauchi will make his
widely anticipated debut within Mina's BOURBON STEAK and SALTWATER restaurants.
"With the addition of these remarkable culinary talents to MGM Grand
Detroit, we are laying a foundation for what is sure to be the most
celebrated cuisine in the region," said Rich Schneider, Vice President of
Food and Beverage at MGM Grand Detroit.
Detroit native Marc Djozlija began his more than 15-year career with the
Wolfgang Puck Fine Dining Group at Spago Las Vegas, a restaurant credited
with sparking the fine dining and celebrity chef revolution that continues
in Las Vegas today. Djozlija also played an integral role in the opening,
as executive chef of the group's first two bar and grill concepts (Wolfgang
Puck Bar & Grill at MGM Grand in Las Vegas and Wolfgang Puck American
Grille at Borgata in Atlantic City), making him uniquely qualified to debut
Puck's celebrated California-style cuisine to his hometown with WOLFGANG
PUCK GRILLE. "After leaving Detroit 17 years ago, I'm elated to return
home and work alongside Chef Puck to share his incredible culinary gift to
Detroit for the first time," said Djozlija. "Creating inventive, superior
cuisine is my passion; WOLFGANG PUCK GRILLE will deliver on these
objectives with an extensive menu to entice all palates at a variety of
price points."
WOLFGANG PUCK GRILLE will present a contemporary twist on the traditional
"bar and grill" concept and also will be Puck's first venue offering
24-hour dining (Friday and Saturday only). Guests will find Puck's
signature dishes utilizing his trademark standards for creating
incomparable flavors using fresh, seasonal and organic ingredients. Lunch,
dinner and
late-night menus will offer creative salads, sandwiches and paninis, pizzas
from the wood-burning oven, pastas, steaks and seafood. The restaurant
will offer a spectacular setting crafted by esteemed hospitality designer
Tony Chi reminiscent of
Detroit's bustling motor city culture, midwestern wheat fields and
expansive skies. For an exclusive dining experience, guests can take
advantage of Puck's signature kitchen table for parties of 12 to 16, from
which they will have the ideal vantage point to watch their culinary
masterpieces come to life. WOLFGANG PUCK GRILLE will accommodate up to 190
guests and will be open from 6 a.m. to 1 a.m. Sunday through Thursday, 24
hours on Friday and Saturday.
Executive Chef Don Yamauchi will oversee the kitchens for both of Michael
Mina's MGM Grand Detroit restaurants, BOURBON STEAK and SALTWATER. A
rising star chef, Yamauchi was named one of "America's Best New Chefs" by
Food & Wine Magazine and also is a James Beard Foundation "Best Chef
Midwest" nominee. Most recently, Yamauchi cultivated a culinary following
as executive chef at Tribute, one of Michigan's most celebrated
restaurants. Yamauchi also has played an integral role in the success of
some of the Midwest's finest restaurants, including Le Francais, and
four-star restaurants Carlos and Gordon. Known for his intense attention to
detail and dedication to excellence, Yamauchi strives for perfection in his
cooking. "With each new venture, creation and dish, I strive to create a
remarkable experience for each guest. Every texture and flavor should be
individually recognized within each bite before it flows into one
incredible taste sensation," said Yamauchi.
A Mina veteran, Randolph Supnet will serve as executive pastry chef for
both BOURBON STEAK and SALTWATER. Supnet will join the team at MGM Grand
Detroit after three years as pastry chef at Michelin two-star MICHAEL MINA
San Francisco where he played a vital role in the restaurant's opening and
overall success. Supnet began with Mina Group at Mobil four-star winner
MICHAEL MINA Las Vegas (formerly AQUA BELLAGIO), where he worked for two
years as assistant pastry chef alongside notable Mina alumni including
pastry chef JJ Stith.
Also for Mina Group are the appointments of Andrew Ashmore as chef de
cuisine for BOURBON STEAK, and Steven Fretz as chef de cuisine for
SALTWATER. Following his work as sous chef at A.J.'s Steakhouse at Vegas'
Hard Rock Hotel, Ashmore began with Mina as the 'rock star' grill cook at
STRIPSTEAK at Mandalay Bay and sizzled in the kitchen delivering 500
perfectly prepared steaks every evening. The incredible consistency and
quality of his work earned him a promotion to acting sous chef. Fretz has
worked alongside culinary greats including George Morrone (at the Fifth
Floor and Tartare in San Francisco) and most recently with David Burke on
the East Coast. Fretz also contributed to the opening of Mina's ARCADIA
restaurant in San Jose.
Upscale, modern and distinctive, Michael Mina's signature restaurants will
redefine Detroit's culinary landscape. BOURBON STEAK, a classic steakhouse
with a down-home feel, will deliver imaginative interpretations of
traditional steakhouse favorites in a modern setting. Mina's unique
kitchen design will include wood-burning grills to perfect his slow-poached
all-natural Angus Beef, prime ribs, short ribs, short beef and short pork.
Other Mina classics on the menu will include Duck Fat Fries, Spinach
Soufflé and Truffle Mac & Cheese. BOURBON STEAK will seat approximately 200
guests within its dining rooms, bar and lounge, and private dining area.
BOURBON STEAK will open nightly at 5:30 p.m.; the lounge will open at 4
p.m.
SALTWATER will feature contemporary seafood and refined American cuisine in
an elegant design that celebrates the richness of the sea. SALTWATER will
showcase Mina's classic dishes including Lobster Pot Pie, Caviar Parfait,
Tartare of Ahi Tuna and Mussel Soufflé. Rich hues of blue, sparkling
mosaic tiles, carved glass panels and romantic lighting will create an
intimate and luxurious dining room where guests are bathed in soft-focused
light and surrounded by plush, sumptuous fabrics. SALTWATER will seat 96
for dinner, 39 in the bar and lounge, and 22 in private dining rooms.
SALTWATER will open for dinner nightly at 5:30 p.m.; the lounge will open
at 4 p.m.
ABOUT MGM GRAND DETROIT
MGM MIRAGE's (NYSE : MGM ) MGM Grand Detroit will be the first and only
downtown hotel and entertainment destination built from the ground up and
will feature 400 chic and stylish guest rooms, including nine rooftop VIP
suites and 56 opulent corner suites. Guests also will enjoy three
signature restaurants by two of the world's preeminent celebrity chefs:
Wolfgang Puck and Michael Mina; 24-hour in-room dining by Puck in addition
to casual restaurants; lounges, including a relaxed piano-style bar;
high-energy nightlife; the only resort-style spa in southeast Michigan; and
30,000-square-feet of meeting space capable of hosting everything from
large corporate events to intimate black-tie engagements. Unique
characteristics of the destination include a private entrance and lobby
"living room" for hotel guests only, a concierge level with full-service
lounge, 24-hour in-room service, 24-hour valet and complimentary covered
self-parking. Room reservations for November 1, 2007 and later are now
available via www.mgmgranddetroit.com or (888) 646-3387.