Bellagio
Dining Profile
The Art of Wine
Michael Schwab earned one of the best culinary jobs in the city—sommelier at Picasso—and now he’s working to master it
April 29th, 2010
He didn’t know it at the time, but a lesson Michael Schwab learned at the Culinary Institute of America would change his whole career. “They drill it into your head that you don’t have to be in the back of the house [of a restaurant],” says the New York native who was studying to be a chef. “There is plenty of opportunity in the front as well. It’s not until you get into the real world that you decide what’s right for you.” Read more »
Green Felt Journal
Bellagio offers fine example of embracing green, cuisine
April 22nd, 2010
The casino resorts of the Las Vegas Strip do not spring to mind as environmentally sound institutions. From their blazing marquees to their overflowing buffets, they seem to be studies in excess. With the current mindset conflating any sort of personal indulgence with environmental degradation, casinos seem a lost cause. Read more »
