Dining

Chef Paul Bartolotta is leaving Wynn

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Paul Bartolotta and Wynn Las Vegas created an unparalleled seafood experience.

One of the great chefs of Las Vegas is leaving one of the greatest restaurants ever to hit the Strip. Paul Bartolotta is leaving Wynn, to be replaced at Bartolotta Ristorante di Mare by Mark LoRusso, who slides over from Botero at Encore.

"It has been a staple of the Wynn culinary philosophy that the chef whose name is on the menu is the person who actually prepares your meal," states a Wynn release issued today. "Full-time, resident chefs are essential to deliver on the expectation and promise of a Wynn dining experience. In order to rededicate itself to that commitment in the resort’s acclaimed Mediterranean seafood restaurant, Bartolotta Ristorante di Mare, the resort has appointed Mark LoRusso as Executive Chef."

LoRusso will assume his new duties full-time beginning early next year. Truly a chef's chef, LoRusso originally landed in Las Vegas in 1998 to open Aqua, now known as Michael Mina Bellagio. He was the opening chef at Tableau at Wynn in 2005 before assuming the executive chef post at Botero when Encore opened in 2008.

The release continued: "We appreciate the contribution that Paul Bartolotta made in the original design of the restaurant’s program and wish him the best in whatever he decides to do in his many interests and travels." Bartolotta was executive chef and managing partner of Spiaggia in Chicago from 1991 to 2000 and winner of the James Beard Best Midwest Chef Award in 1994. He brought Bartolotta Ristorante di Mare to Wynn in 2005, serving fresh seafood flown in daily from Italy. He won the Beard Award again in 2009 for Best Chef Southwest.

Tags: Dining, Food
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Brock Radke

Brock Radke is an award-winning writer and columnist who currently occupies the role of managing editor at Las Vegas Weekly ...

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