Dining

The Mirage - Portofino - Michael LaPlaca Biography

The Mirage - Portofino - Michael LaPlaca Biography


Michael LaPlaca
Executive Chef
Portofino
 
Michael LaPlaca’s journey to becoming executive chef at Portofino is one filled with incredible learning experiences, allowing him to bring a wealth of culinary knowledge to the position.
 
LaPlaca began working as a cook at AOP Restaurant in Cleveland, OH in 2002 where he remained for four years. This position gave him the first taste of the food and beverage industry which ignited LaPlaca’s desire to become a chef, making him determined to take every opportunity to learn and grow within the field. In 2006, he made the move to Las Vegas where he landed a role as cook at Fiamma Trattoria & Bar at MGM Grand Hotel & Casino.
 
During his time at Fiamma, LaPlaca decided to take his knowledge of the kitchen to the next level and attend culinary school. In December 2007, he graduated from Le Cordon Bleu College of Culinary Arts in Las Vegas with an associate’s degree in occupational science. His extensive coursework focused on areas of study including restaurant services, management, sanitation and culinary math. LaPlaca also worked diligently to hone his knife skills, knowledge of food preparation techniques and maintenance of food safety to ensure a well-rounded knowledge of the culinary arts.
 
In 2008, he transitioned from his role at MGM Grand to chef de partie at Thomas Keller’s Bouchon at The Venetian. In this position, his responsibilities were station-specific which increased his responsibility within the restaurant. Later that year, LaPlaca accepted a position at Wynn Las Vegas where he remained until 2010. Throughout his time at Wynn he held chef de partie roles at both Sinatra and Alex. 
 
An opportunity arose at renowned chef David Burke’s restaurant group in New York City in November 2010. LaPlaca seized the opportunity and relocated across the country to work as a sous chef.
 
After six months, LaPlaca made his way back to Las Vegas to serve as executive sous chef at Bradley Ogden at Caesar’s Palace. In this role he held a large amount of responsibility which provided him the experience necessary to soon accept a position as executive chef for the popular off-Strip gourmet pizza restaurant, Due Forni. Here LaPlaca oversaw all kitchen stations and front-of-house operations.
 
Today, LaPlaca has found his way back to The Strip where he is in charge of menu creation and all restaurant operations as executive chef at Portofino at The Mirage Hotel & Casino. His continuing education and experience shine through in every dish served at the authentic Italian restaurant.
 
###


The Mirage - Pantry - Fact Sheet

The Mirage - Pantry - Fact Sheet


Pantry

Location      
                       
The Mirage Hotel & Casino
Casino Level                         
 
Date Established              
September 10, 2014  
 
Executive Chef                
Steven Frain
 
General Manager            
Frank Vento
 
Hours of Operation         
Open 24 hours
*Closed: Tuesday 10 p.m. – 6 a.m.
 
Square Footage               
3,800 sq. ft.
 
Overview                        
The restaurant concept takes comfort food to a new level featuring homespun recipes made from fresh, wholesome ingredients. Served in a cozy environment reminiscent of a French country kitchen, each dish is prepared with love and attention to detail.
 
Signature Dishes    
        
Valrhona “Grand Cru” Milk Chocolate Pancakes
Abuela’s Huevos Rancheros
A Brit’s Fish & Chips
Shrimp & Cheesy Grits
                                                 
Average Check                
$22
 
Capacity                         
Main Dining Room: 149
Private Dining Room: 60
                                               
BEVERAGE                    
Pantry offers a wide array of specialty cocktails, craft beers on tap and wine.
 
DESIGNER                         
Munge Leung
 
DÉCOR                                 
The inviting space welcomes guests with warm hues and curated artistic elements. Exquisite Mexican cement tiles line the floor and accent the warm wood wall paneling within the central dining area. 


The Mirage - FIN - Fact Sheet

The Mirage - FIN - Fact Sheet


FIN

LOCATION:                                    
The Mirage
 
DATE ESTABLISHED:                  
November 2005
 
General Manager:                 
Brian Nowicki
 
Chef de Cuisine:            
Timmy Che
 
Designer:                                     
Yabu Pushelberg
 
Hours:                                            
Dinner: Thursday – Monday, 5 p.m. – 10 p.m.
 
RESERVATIONS:                           
(702) 791-7223
 
Cuisine:                                          
Authentic Chinese
 
Menu:                                              
A la carte
Appetizers: $7 - $28
Entrees: $11.75 - $97
 
SIGNATURE DISHES:                   
Lobster Tail,
Wok-Fried Beef Tenderloin,
Imperial Peking Duck
 
Décor:                                           
Edgy yet elegant design largely centered around elegant glass designs
 
DRESS CODE:                                 
Business casual
 
CREDIT CARDS:                            
All major credit cards accepted
 
CAPACITY:                                     
76 seats, plus two 8-seat private dining rooms
 


The Mirage - Cravings - Fact Sheet

The Mirage - Cravings - Fact Sheet


CRAVINGS
 
LOCATION:                                    
The Mirage
 
DATE ESTABLISHED:                  
May 2004
 
DESIGNER:                                     
Adam D. Tihany
 
GENERAL MANAGER:                 
Cindy White
 
PHONE:                                            
(702) 791-7355
 
HOURS:                                            
Breakfast, Monday – Friday, 7 a.m. – 11 a.m.
Weekday Bruch, Monday – Friday, 11 a.m. – 3 p.m.
Dinner, Nightly, 3 p.m. – 9 p.m.
Champagne Brunch, Saturday & Sunday, 8 a.m. – 3 p.m.
                                               
CUISINE:                                          
Eleven live action stations representing various culinary regions
 
PRICES:                                           
Breakfast, $18.99 adults, $12.99 children ages five – 10
Weekday Brunch, $23.99 adults, $17.99 children ages five – 10
Dinner, Monday – Thursday, $29.99 adults, $22.99 children ages five – 10
Dinner, Friday – Sunday, $34.99 adults, $22.99 children ages five – 10
Champagne Brunch, $33.99 adults, $20.99 children ages 5 – 10
*Children under age five are complimentary. 
                                               
DRESS CODE:                                 
Casual
 
CREDIT CARDS:                          &nbs


The Mirage - Tom Colicchio's Heritage Steak - Executive Chef Anthony Zappola Biography

The Mirage - Tom Colicchio's Heritage Steak - Executive Chef Anthony Zappola Biography

Anthony Zappola found his calling at age 15 during his job as a dishwasher at an Italian restaurant in his hometown, Cleveland, Ohio. One evening, the salad station was short-staffed, so Zappola volunteered to lend a hand.  He made an impression on the chef, who suggested that Zappola pick up additional shifts.
 
After cooking in several small Ohio restaurant kitchens, Zappola decided to hone his talent by attending culinary school.  He first spent nine months in Florence taking classes at the Scuola di Arte “Cordon Bleu,” a culinary school founded by graduates of the renowned Le Cordon Bleu in Paris.  In 2000, Zappola began a year-long program at the Le Cordon Bleu outpost in London. 
 
After graduating in 2001, Zappola returned to Cleveland and began working at a local restaurant.  During a weekend trip to Chicago, Zappola dined at NoMI and met chef de cuisine Sandro Gamba, who Food & Wine magazine named one of the Top 10 Best New Chefs of 2001. Gamba offered Zappola a job, so he immediately relocated to Chicago to work as a garde manger and meat and fish cook at NoMi. In September 2003, Zappola learned that Alain Ducasse’s newly opened New York restaurant Mix was hiring. Eager for the opportunity to work in New York, Zappola took a position at Mix as garde manger and meat station cook. 
 
In July 2004, Zappola joined former Mix co-worker Damon Wise at Craft New York during Wise’s transition from chef de cuisine to executive chef. Zappola worked all stations at Craft New York, and he soon became the sous chef in charge of private dining. In summer 2006, Zappola relocated to become the executive sous chef at Craft Dallas; two years later he was promoted to chef de cuisine. In 2009, he moved west to become chef de cuisine of Craft Los Angeles, where he helped the restaurant earn three and a half (out of four) stars from the Los Angeles Times. Zappola later took a chef de cuisine position at The Royce | Wood-Fired Steakhouse  which opened in early 2013
 
In August 2013, Zappola returned to work with Colicchio as executive chef of Tom Colicchio's Heritage Steak at The Mirage in Las Vegas. The 250-seat restaurant focuses on meats prepared entirely over an open flame – from wood-burning ovens to charcoal grills. The menu features a variety of meat dishes highlighting antibiotic-free animals raised by purveyors committed to time-honored farming practices and heritage breeds.


The Mirage - Japonais - Executive Chef Adam Arencibia Biography

The Mirage - Japonais - Executive Chef Adam Arencibia Biography

Born in Queens, N.Y. and raised in Las Vegas, Nev., Adam Arencibia credits his Italian mother with a love of the kitchen for sparking his lifelong passion for cooking. Food was the center of family gatherings in his young years and as his mother would prepare daily meals, he would sit alongside her learning tips and experimenting with recipes.
 
Arencibia embarked on a professional career in culinary arts when he enrolled in The Culinary Institute of America in Hyde Park, N.Y. following his graduation from high school. He began his relationship with MGM Resorts International here through completing a four-month externship at MGM Grand Hotel & Casino. During his externship, Arencibia was exposed to various styles of cuisine and gained experience working with multiple chefs in kitchens throughout the resort including SEABLUE, Fiamma Trattoria & Bar, Craftsteak, Diego, banquets, the main kitchen, garde manger and the buffet.
 
Michael Mina’s SEABLUE Executive Sous Chef Joshua Smith and Executive Chef Ben Jenkins took notice to Arencibia’s talent and offered him a permanent position as chef tournaunt at the award-winning seafood and steak restaurant at MGM Grand in 2006, following his culinary training. Under the direction of Chef Smith, who became an influential culinary mentor, Arencibia learned the art of creative menu-development and fine-tuned his fundamental cooking skills. A dream came true for Arencibia when he was offered a position working under the iconic Chef Joël Robuchon at The Mansion at MGM Grand in 2007. During his three years there, he was promoted from commie chef to chef de partie on the fish station and then transferred to garde manger and was part of the team that contributed to the restaurant receiving the prestigious Michelin Three Star award. This challenging role working under the direction of Executive Chefs Claude Le-Tohic and Tomonori Danzaki lent him advanced knowledge in culinary finesse and he honed his skills in both French and Japanese cuisine. With an interest in exploring the field of mass production cooking, Arencibia moved to Forbes Five Star award-winning Wynn Resort & Casino as chef tournaunt in 2011 where he worked in the main kitchen supplying both Wynn and Encore at Wynn properties’ myriad outlets. After one year, he realized his true passion for cooking in a restaurant setting and returned to his roots, accepting a position as executive chef at Wazuzu at Encore at Wynn, a casual restaurant offering Pan-Asian flavors inspired by Chinese, Japanese, Indian, Singaporean and Thai cuisine, where he spent one year.


The Mirage - Executive Chef Christian Schmidt Biography

The Mirage - Executive Chef Christian Schmidt Biography

Christian Schmidt has traveled the world in pursuit of culinary excellence. In the early stages of his profession, Schmidt honed his skills at hotels and restaurants throughout Germany including Hotel Kaiserhof in Karlsruhe and Ratskeller in Stuttgart. His drive and result-focused mindset brought Schmidt to the United States in 1981 where he worked his way up to executive sous chef at the Forbes Four-Star, AAA Four Diamond Fairmont Hotel in Denver.

In 1985 Schmidt accepted the position of executive chef at The Brown Palace Hotel & Spa in Denver where he oversaw the staff and operations of the historic property’s four restaurants. From there, Schmidt took his culinary skills across the country serving as executive chef at resorts including The Grand Bay Hotel in Miami and then coming back to the west coast to work at The Inn at Spanish Bay in Pebble Beach.

Returning to Denver in 1988, Schmidt accepted the position of executive and regional chef of Inverness Hotel and Conference Center where he was responsible for ten food and beverage outlets. In 1993, Schmidt traveled to The Hershey Hotel in Pennsylvania to work as executive chef of concept development and design and to assist with the grand opening of Fountain Café. 

Schmidt came back to Colorado in 1994, after spending a short time at The Scanticon Princeton Hotel as executive chef, to own and operate the award-winning Baci Ristorante. During his time as owner and executive chef at Baci, Schmidt also lent his expertise to the opening team at the Adam’s Mark Hotel.
In 1997, Schmidt accepted the position of executive chef at the famed Ritz-Carlton in Michigan where he contributed greatly to the resort’s exceptional culinary program. Three years later, Schmidt accepted the position of executive chef at the AAA Five Diamond Mandarin Oriental in Miami. Schmidt’s work as executive chef with Mandarin Oriental continued as he moved to the New York location in 2003 and the Washington D.C. location in 2005.

Schmidt’s next venture was to Orlando where he spent two years as executive chef of the luxurious Reunion Resort. He then accepted the position of executive chef and culinary director 


The Mirage - Tom Colicchio's Heritage Steak - Fact Sheet

The Mirage - Tom Colicchio's Heritage Steak - Fact Sheet


Location
The Mirage Hotel & Casino
Casino Level/The Atrium                                       
 
Date Established
August 19, 2013        
 
Executive Chef/Owner
Tom Colicchio
 
Executive Chef
Anthony Zappola
 
General Manager
Amanda Osborne
 
Hours of Operation
Lounge:  Sunday – Thursday, 2 p.m. – 11 p.m.; Friday and Saturday, 2 p.m. – 11:30 p.m.
Dining Room: Monday – Sunday 5 p.m. – 10 p.m.
 
Reservations
Recommended by calling (702) 791 – 7223
 
Square Footage
6,926 sq. ft.
 
Overview
Five-time James Beard award-winning chef and head judge of Bravo’s “Top Chef,” Tom Colicchio continues to leave his mark on the Las Vegas Strip with his newest steakhouse, Tom Colicchio’s Heritage Steak.  The restaurant concept takes cooking with fire to a new level featuring meats prepared entirely over an open flame using a charcoal grill, wood-burning oven, and Grillworks Infierno, a versatile grill that also serves as a hearth, broiler, smoker, and more.
Colicchio’s passion for cooking with fire shines through every dish as each is prepared to bring out the natural flavors of the freshest ingredients available.
 
Signature Dishes
New York Strip Steak with Pepper Chutney
Duck Breast with Duck Chorizo  


The Mirage - STACK Restaurant & Bar - Fact Sheet

The Mirage - STACK Restaurant & Bar - Fact Sheet

  • Opened Friday, December 22, 2005
 
  • Pre-show and late-night dining available
 
  • The bar and lounge feature an extensive specialty cocktail menu
 
  • A private, enclosed dining room is available
 
  • Reservations:     (702) 792 - 7800
                               7 days a week
                              8 p.m.  to 10 p.m.
     
  • Hours:               Sunday – Thursday
                             5 p.m. to 10 p.m.
                            Friday & Saturday 
                            5 p.m. – 11 p.m.
     
  • Fun, approachable American cuisine with simply grilled top quality fish, meat and poultry. Freshly baked comfort desserts round out the menu.
 
  • High ceilings and warm mahogany “stacked” walls create a canyon-like feel, a design effect intended to draw guests into the space.
 
  • Guests enjoy a high-quality menu with professional, detailed service in a fun, energetic environment.
 
  • Designed by the Graft Lab of Berlin, a world-renowned leader in urban modern design.


The Mirage - Samba Brazilian Steakhouse - Fact Sheet

The Mirage - Samba Brazilian Steakhouse - Fact Sheet


LOCATION:
The Mirage
 
ESTABLISHED:
1999
 
EXECUTIVE CHEF:
Jose Quintanilla
 
GENERAL MANAGER:
Linda Kutcher
 
HOURS:
Dinner, daily, 5 p.m. – 10 p.m.
                                                                                                                       
RESERVATIONS:
Recommended by calling (702) 791-7223
 
CUISINE:
“Rodizio” rotisserie style roasted meats skewered and carved tableside accompanied by traditional Brazilian side dishes
 
PRICE RANGE:
Rodizio Experience, All-inclusive Dinner: $44.99
A la carte
Appetizers: $10 - $21
Main courses: $22 - $39
 
BEVERAGE LIST:
Assortment of tropical specialty drinks in addition to a selection of South American wines.
 
DESIGNER:
David Rockwell
 
DÉCOR:
Vibrant tropical Brazilian theme
                                                                                               
DRESS CODE:
Casual
 
CREDIT CARDS:
All major credit cards accepted
 
CAPACITY:
140 seats         



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