EXECUTIVE CHEFS MARC DJOZLIJA AND DON YAMAUCHI AT HELM FOR
WOLFGANG PUCK GRILLE, SALTWATER AND BOURBON STEAK AT
$800-MILLION MGM GRAND DETROIT
DETROIT – October 23, 2007 – At the helm for MGM Grand Detroit's signature restaurants by Wolfgang Puck and Michael Mina are executive chefs Marc Djozlija and Don Yamauchi. Djozlija leads the kitchen at WOLFGANG PUCK GRILLE and also oversees the celebrity chef's 24-hour in-room dining program. Yamauchi makes 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've laid a foundation for 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 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 as we share his incredible culinary gift with Detroit for the first time," said Djozlija. "Creating inventive, superior cuisine is my passion; WOLFGANG PUCK GRILLE delivers on these objectives with an extensive menu to entice all palates at a variety of price points."
WOLFGANG PUCK GRILLE presents a contemporary version of the classic "bar and grill" featuring modern American cuisine accentuating Puck's trademark standards for creating incomparable tastes. The menus at WOLFGANG PUCK GRILLE reflect Puck's signature comfort food with a variety of fresh innovative dishes drawing inspiration from his renowned signature fine dining restaurants including Spago and CUT. The restaurant offers breakfast, lunch and dinner menus plus a late-night menu for guests craving Puck-classics after-hours. Guests can enjoy casual as well as sophisticated fine dining that can be enjoyed either as a relaxed, leisurely dining experience or as a comfortable, quick-bite. Esteemed hospitality designer Tony Chi crafted a warm environment that is a celebration of the restaurant's Midwest location - with fields and expansive skies - combined with the bustling and energetic Motor City culture. The restaurant features "Wolfgang's Kitchen Table," a private space providing an up close and personal experience of the celebrity chef's kitchen. WOLFGANG PUCK GRILLE can 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 oversees 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 serves as executive pastry chef for both BOURBON STEAK and SALTWATER. Supnet joins 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 redefine Detroit's culinary landscape. BOURBON STEAK, a classic steakhouse with a down-home feel, delivers imaginative interpretations of traditional steakhouse favorites in a modern setting. Mina's unique kitchen design includes 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 include Duck Fat Fries, Spinach Soufflé and Truffle Mac & Cheese. BOURBON STEAK can seat approximately 200 guests within its dining rooms, bar and lounge, and private dining area. BOURBON STEAK opens nightly at 5:30 p.m.
SALTWATER features contemporary seafood and refined American cuisine in an elegant design that celebrates the richness of the sea. SALTWATER showcases 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 create an intimate and luxurious dining room where guests are bathed in soft-focused light and surrounded by plush, sumptuous fabrics. SALTWATER can seat 96 for dinner, 39 in the bar and lounge, and 22 in private dining rooms. SALTWATER opens for dinner nightly at 5:30 p.m.
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For More Information:
Shelby Tuttle, Kirvin Doak Communications
702.737.3100 or stuttle@kirvindoak.com |
