Marc Djozlija Executive Chef Wolfgang Puck Grille
DETROIT – October 25, 2007 - Marc Djozlija's passion for cooking began while attending high school in his hometown of Detroit. During his junior and senior years, Djozlija opted to take cooking classes three hours a day at a vocational institute in place of his electives.
Following high school graduation, Djozlija furthered his training at the Culinary Institute of America during which time he completed an eight-month externship in Maui at the popular Leilani's on the Beach. Upon graduation in 1988, Djozlija moved back to Michigan to help a friend open the restaurant Ginopolis in Rochester. Eager for change, Djozlija headed west to Las Vegas in 1990 to become the banquet chef at the Las Vegas Hilton.
After two years in Las Vegas, he joined forces with Chef Wolfgang Puck to open Puck's famed Spago in the Forum Shops at Caesars. The opening is credited with sparking the fine dining revolution that continues in the city today. Djozlija joined the opening team as a line cook and after eight years at Spago, he further developed his culinary techniques, creative style and management skills to ultimately achieve the title of chef de cuisine in 2000.
Following his years at Spago, Djozlija served as Executive Chef of the Las Vegas restaurant Cili at Bali Hai Golf Course, while the restaurant was under a partnership with the Wolfgang Puck Fine Dining Group, and as the Corporate Catering Chef for the Las Vegas-based Private Dining & Catering arm of Puck's company.
In 2004, he was chosen as Executive Chef to open the Wolfgang Puck Bar & Grill at MGM Grand in Las Vegas, Chef Puck's first modernized "bar and grill" concept. Drawing from his unique experiences with varying styles of cooking, Djozlija created an enticing menu featuring contemporary twists on classic "bar and grill" standards.
After two years, he headed to Atlantic City to open Chef Puck's first venture on the east coast, the Wolfgang Puck American Grille. As Executive Chef, Djozlija evolved Puck's first "bar and grill" concept and created menus for two distinct dining areas ranging from casual and relaxed to more high-end and upscale.
Now, after leaving Michigan 17 years ago, Chef Djozlija returned home to Detroit to open the third "bar and grill" concept for Chef Puck, the Wolfgang Puck Grille at the new MGM Grand Detroit. At the helm of the kitchen, Djozlija creates Puck's signature comfort food with a variety of fresh innovative dishes taking inspiration from Wolfgang's signature fine dining restaurants including Spago and CUT. The restaurant's culinary creations also are the foundation for the resort's in-room dining program, serving guests 24-hours daily.
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For more information regarding MGM Grand Detroit or this release, contact:
Angela Spencer Ford, GlobalHue
Lynor Pereira, GlobalHue