This is a press release. Stratta, for those of you in the know, closed his Alex restaurant at Wynn/Encore earlier this year. Chef Joe Swan has been hired as Marche Bacchus’ Chef de Cuisine
Marche Bacchus French Bistro and Wine Shop owners, Jeff and Rhonda Wyatt, are pleased to announce the addition of award-winning chef and restaurateur, Alex Stratta, to their food and wine program. Stratta has been brought in as a consultant and will make recommendations as to the kitchen and front-of-house changes at Marche Bacchus. Stratta is a close personal friend of the Wyatt’s and was eager to become involved when the opportunity presented itself.
“I have known Jeff and Rhonda for many years and consider them two of my dearest friends,” Stratta said. “We share a passion for food and wine and have enjoyed many culinary experiences together, both here and throughout parts of Europe.”
Stratta’s first move was to recommend Joe Swan as the restaurant’s Chef de Cuisine. Swan, 26, has honed his chops by working in some of the best kitchens in the country including James Beard Award winner Michael Symon’s Lola and Lolita restaurants (Cleveland, OH), Maisonette (Cincinnati, OH) and most recently in Alex Stratta’s Michelin two-star, AAA five-diamond and Forbes five-star restaurant, ALEX (Las Vegas, NV). Swan will take over the restaurant’s day-to-day kitchen duties, working closely with Stratta and the Wyatts to update the restaurant’s menu to include new dishes while tweaking others.
“We will absolutely be making changes to the menu as both Alex and Joe get more involved in our daily operations,” Jeff Wyatt said. “The menu won’t change overnight, but we certainly want it to reflect their culinary vision as we truly admire what each of them brings to the table.”
In addition to the appointment of Swan, a few of the other changes guests can expect to see include the restaurant’s cheese program and the addition of seasonal, rotating sides to the menu, something the restaurant has never before offered.
There will also be a focus on Marche Bacchus’ amazing wine program that involves the creation of dishes to pair perfectly with a particular wine carried in the retail wine shop. Stratta will also take his years of experience as not only a chef but also a restaurateur, and apply this knowledge to the Marche Bacchus’ front-of-house operations and wine
“I have been eating and drinking at Marche Bacchus for years and feel it’s one of the great local restaurants in Las Vegas,” Stratta added. “I’m thrilled to be able to work alongside my good friends and help them raise the bar as it relates to what guests expect from both the food and wine program.”
Max Jacobson is the Vegas Seven food critic and writes at UnicaWorld.