Mandalay Bay - Libertine Social - Executive Chef Jamaal Taherzadeh Biography

Enticing cultures and unique flavor profiles have always fascinated Jamaal Taherzadeh. In his current role as executive chef at Libertine Social, a Chef Shawn McClain restaurant inside Mandalay Bay Resort and Casino, he combines his many years of cooking ethnic cuisines with bold flavors from his Persian heritage to conceive social and innovative menus. His drive to create memorable dishes stems from his passion to craft conceptually familiar dishes utilizing unconventional methods, providing guests with an extraordinary dining experience at the award-winning restaurant.

Taherzadeh launched his culinary career in his hometown of Dallas in 2002 when he accepted a dishwasher position at Ciudad D.F., a traditional Mexican restaurant. Over the course of three years, his burgeoning skills and adaptability to work at each kitchen station took him from a dishwasher to sous chef, where he drove menu development and planned daily specials. In 2005, he embarked on a yearlong stint in the Las Vegas culinary scene, working as lead cook at acclaimed Japanese-fusion restaurant, Nobu at Caesar’s Palace. In April, he took a position as sous chef at Simon Restaurant and Bar inside Hard Rock Hotel and Casino and a few months later moved to San Francisco to be chef de cuisine at Impala Restaurant and Lounge. It was here that he developed various restaurant menus by blending his strong Mexican cuisine knowledge with South American ingredients and techniques. In March of 2006, One Industry Group opened Jones Steakhouse, also in San Francisco, and chose Taherzadeh as the opening executive chef.

Mandalay Bay - RM Seafood and RxBoiler Room - Chef and Creator Rick Moonen Biography

An advocate for sustainable fishing and seafood, Chef Rick Moonen’s passion for conservation has led him to national acclaim. 
A native New Yorker, Moonen graduated first in his class from the Culinary Institute of America in Hyde Park, N.Y., in 1978. He apprenticed at L’Hostellerie Bressane in Hillsdale, N.Y. where he built both his confidence and experience working side by side with Chef Jean Morel. 
From there, Moonen assumed the position of saucier at Manhattan’s La Cote Basque. This experience was followed by two years at Le Cirque working with the legendary Alain Sailhac.  In the ensuing years, Moonen continued his career in New York, becoming executive chef at some of New York’s most iconic restaurants, including Le Relais, Century Café and Chelsea Central before joining Buzzy O’Keefe at The Water Club. 
After six years, Moonen left to become executive chef and partner at Oceana where he helped garner the restaurant national recognition and three stars from The New York Times. His next step was partnering to create Molyvos, a Greek fish house, further demonstrating the range of his culinary skills. Here, he brought Greek cuisine to another level, and Molyvos was the first Greek restaurant to earn three stars from The New York Times
After five years, Moonen decided to develop his own restaurant. As executive chef and owner of New York City’s rm, Moonen earned critical acclaim and, once again, received three stars from The New York Times. In 2005, he was drawn to the rapidly developing culinary scene in Las Vegas and closed his doors in New York City to bring his unique flavor and specialties of the seafood world to the West Coast.  

Mandalay Bay - Kumi - Chef and Creator Akira Back Biography

Born in Korea and raised in Aspen, Colorado, Chef Akira Back brings a sense of adventure and boundless creativity to his culinary creations. As Executive Chef of the The Light Group’s  Kumi Japanese Restaurant + Bar at Mandalay Bay and the famed Yellowtail Japanese Restaurant & Lounge at Bellagio Resort & Casino in Las Vegas, Chef Back’s enticing menus embody classic Japanese cuisine and always feature innovative dishes that use the freshest ingredients from the world’s top purveyors.

Before taking his turn in the kitchen, Chef Back spent his early years as a professional snowboarder in Colorado, appearing in extreme movies and garnering praise from the sport’s top trade publications. During this time, Back began working at local restaurants to supplement his income as an extreme sports athlete. After seven years on the pro-snowboarding circuit, Back realized that he felt the same thrill in the kitchen as he did on his board, shaping his decision to pursue a full-time culinary career.
Chef Back went on to study at the International Culinary School at The Art Institute in Colorado. In 1993, he began working at Kenichi in Aspen as Sushi Prep Cook and was later recruited to Kenichi in Austin, Texas and then in Kona, Hawaii, where he worked as the Opening Chef.

Combining his passions for adventure, travel and culinary exploration, Chef Back toured extensively throughout Japan and Europe, studying under top celebrity chefs and industry leaders, including Masaharu Morimoto and Brian Nagao. It was during this period that Chef Back learned the value of using rare and exotic ingredients. In 2003, Chef Back returned to Aspen to lead the kitchen as Executive Chef of Nobu Matsuhisa’s namesake restaurant. 

Mandalay Bay - Fleur by Hubert Keller - Chef and Creator Hubert Keller Biography

Hubert Keller, executive chef of Fleur by Hubert Keller and Burger Bar at Mandalay Bay, is one of America’s most widely recognized and acclaimed chefs. Keller’s whimsical flavors and aesthetically pleasing plate presentations are a result of his years of classical training with France’s top chefs. 
He has opened a host of world-renowned restaurants including Fleur de Lys San Francisco; his wildly popular Burger Bar restaurants in Las Vegas, St. Louis and San Francisco; as well as his cutting-edge SLeeK Steakhouse and Ultra Lounge in St. Louis.
Revered by his colleagues and fans, the Frenchman boasts a long list of accolades and awards including being named the James Beard Foundation’s Best Chef: California and among the Foundation’s prestigious Who’s Who in Food and Beverage. Food & Wine magazine tapped him as one of the “Ten Best Chefs in America” and Restaurants & Institutions gave him its Ivy Award.
Keller gained fame and notoriety appearing as a judge on Bravo’s “Top Chef” and as a contestant in the first season of Bravo’s “Top Chef Masters.” Following his success on the show, he was asked to serve as a resident judge on Bravo’s “Top Chef Just Desserts.” Keller also has appeared on “Live! With Regis & Kelly,” the “Rachael Ray Show,” “The Real Housewives of Orange County,” CBS’ “The Early Show,” “Extra,” the Travel Channel and the Food Network.  Keller has also recorded three seasons of his highly successful cooking show on PBS, “Hubert Keller: Secrets of a Chef.” 

Mandalay Bay - Aureole - Chef and Creator Charlie Palmer Biography

Since the beginning of his celebrated career, master Chef and hospitality entrepreneur Charlie Palmer has received critical acclaim for his signature Progressive American cooking, a style built on rambunctious flavors and unexpected combinations with a deep and lasting infusion of classical French cuisine. Charlie Palmer’s upbringing on a farm in upstate New York, along with his education in various kitchens in France and at The Culinary Institute of America, provided him with the wherewithal to form this unique style and ultimately strike out on his own.  In 1988, he made a significant commitment to creating dishes featuring regional American ingredients at his sublime Aureole, originally situated in a historic townhouse off Manhattan's Madison Avenue and now in a spectacular new location in the heart of New York City’s radiant theater district.
Over the years, Palmer combined his creative cooking spirit and flair for business to open twelve notable restaurants across the country, a growing collection of food-forward wine shops and award-winning boutique hotels. These include: Michelin-starred Aureole, café/catering venue Astra in New York; Charlie Palmer Steak, Washington, D.C.; Michelin-starred Aureole at the Mandalay Bay Resort & Casino, and Charlie Palmer Steak at the Four Seasons, Las Vegas, NV; Charlie Palmer Steak and Briscola in Reno NV; Dry Creek Kitchen at his boutique Hotel Healdsburg, Sonoma County, CA, as well as, Charlie Palmer at the Joule, Dallas, TX; and Charlie Palmer at Bloomingdale’s South Coast Plaza, Costa Mesa, CA, both of which house Palmer’s Next Vintage wine shops. In 2010, Palmer introduced his first quick and casual burger restaurant, DG Burger (Damn Good), located adjacent to his restaurant in South Coast Plaza.  Chef Palmer continues to grow his restaurant group across the U.S., recently opening two new Denver casual eateries District Meats and Wazee Wood Fire Pizza in Fall 2011. 
In Spring 2012, Chef Palmer will launch his newest venture – a “chef-driven” boutique hotel located in San Francisco’s Union Square. Guests will receive a fresh approach to hospitality comprised of a cohesive, gracious and welcoming experience that permeates every moment of the stay. In addition, Chef Palmer and his team are proud to join the thriving San Francisco food community by introducing a new unparalleled dining experience, offering both visitors and neighbors a comfortable haven to enjoy fresh, local cuisine.

Mandalay Bay - Trattoria del Lupo - Fact Sheet

Roman-style Trattoria with neighboring, regional influences
General Manager                 
Jason Jones
Adam Tihany (1999)
Mandalay Bay
Las Vegas
Seating Capacity                 
Entire Restaurant: 220         
Private Dining: 40
Semi-Private Dining: 75

The Noodle Shop Fact Sheet

LOCATION:                          Mandalay Bay
DATE ESTABLISHED:         March 1999    
HOURS:                                 Sunday – Thursday, 11 a.m. – 10:30 p.m.
                                                Friday and Saturday, 11 a.m. – 12:30 a.m.                                   
RESERVATIONS:                  Accepted by calling (702) 632-4934 
CUISINE:                                 Traditional Cantonese

Michael Mina's STRIPSTEAK Fact Sheet

Address                    Mandalay Bay Resort & Casino
                                    3950 Las Vegas Blvd. South
                                    Las Vegas, NV 89119
Telephone/ Fax         702-632-7414 / 702-623-9196
Website             /
Date Established       October 5, 2006
Managing Chef          Michael Mina
Executive Chef          Anthony Schutz
Cuisine                         Modern American Steakhouse


rm Seafood Fact Sheet

The Shoppes at Mandalay Place (Main Level) at Mandalay Bay
Lunch and Dinner; Daily, 11:30 a.m. – 11 p.m.         
Sushi & Raw Bar; Daily, 11:30 a.m. – 11 p.m.                       
Classic American Seafood featuring sushi and a pristine sushi/raw bar
Lunch, $13 - $36
Dinner, Entrees, $15 - $75
SIGNATURE DISHES:                     
Rick’s White Clam Chowder
Catfish Sloppy Joe      
rm Style “Cioppino”

Mandalay Bay - Rí Rá Irish Pub - Fact Sheet

Rí Rá Las Vegas Fact Sheet

Rí Rá Las Vegas
The Shoppes at Mandalay Place
Opening Date          
March 17, 2011
Authentic Irish cuisine with a hint of American flair. The pub serves a wide selection of appetizers, sandwiches, lunch fare and entrées seven days a week.