Dining

Monte Carlo - Double Barrel Roadhouse - David Mangual Biography


David Mangual
Executive Chef
Double Barrel Roadhouse

As the Executive Chef for Double Barrel Roadhouse™, David Mangual oversees the culinary staff and is responsible for the creative development, preparation and cost analysis of the Double Barrel menu. He has been a member of the Double Barrel staff since the restaurant’s 2014 opening.
 
Originally from East Chicago, Chef David has 20 years of culinary experience working in Las Vegas and specializes in the preparation of a wide variety of unique international cuisine. Prior to joining the team at Double Barrel, Chef David worked with several renowned restaurants in the city including the first AAA Five Diamond Award recipient in Las Vegas, Renoir by Chef Alex Stratta, and Osteria del Circo and Sensi at Bellagio.
 
An active member of the community, Chef David has participated in numerous fundraisers and volunteered with many nonprofit organizations in Nevada over the years, including his past work with the Community College of Southern Nevada’s (CCSN) culinary club, Les Amis de Savarin. Additionally, when he is not creating original Southern-style dishes at Double Barrel, Chef David spends time at home preparing Italian food and pizzas on his backyard barbecue grill and building classic cars in his garage.
 
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Monte Carlo - Andre's Restaurant and Lounge - André Rochat Biography

Monte Carlo - Andre's Restaurant and Lounge - André Rochat Biography


André Rochat
Chef/Proprietor
Gastronomy Management Group
 
André Rochat is Las Vegas’ original celebrity chef.  
 
Long before Wolfgang Puck, Emeril Lagasse and Charlie Palmer arrived in Las Vegas, Rochat was providing world-class cuisine and sophisticated service, easily satisfying the most discriminating high rollers. Today, while he shares the limelight with some of America’s most celebrated chefs and restaurateurs, Rochat remains the dean of Las Vegas chefs, with two award-winning venues and a dedication to standards as high as the 56th floor perch of one of his grandest restaurants, Alizé, which overlooks the city from the top of the Palms Casino Resort.
 
Rochat was born in the French Alps where his family owned a charcuterie in the village of La Rochette. After learning the business—beginning at the tender age of five—and inheriting the gift of cooking from his mother, he left home at 14 to apprentice at Leon de Lyon, the renowned Michelin two-star restaurant in the heart of Lyon, in the region known as the cradle of French gastronomy. Later, he took a job at the Hôtel du Mont-Blanc in Megève, not far from home, and followed with a military assignment as chef to a French naval commander, a prestigious appointment for a rising culinary star.
 
In 1965, Rochat departed his native France, arriving in Boston with nothing but $5, a bagful of knives and a head full of youthful dreams. After cooking at several prestigious East Coast hotels including Boston’s Charter House and Washington’s Mayflower and enjoying a stint as an in-flight chef for United Airlines, he drifted west, eventually landing in Las Vegas—a long way from La Rochette. In 1973, he opened a successful business, Savoy French Bakery, after observing the absence of an authentic French boulangerie in Las Vegas.
 
In 1980, Rochat founded his cozy French restaurant, Andre’s, which would eventually become one of Las Vegas’ most venerable and acclaimed establishments.
 
Despite its location in downtown Las Vegas, word quickly spread that Andre’s, with the rustic ambiance of a French country auberge, was the place for an intimate gourmet dinner in the burgeoning metropolis. Since then, André’s has set the standard for culinary excellence in Las Vegas and even the much-publicized arrival of celebrity chefs from L.A., New York and San Francisco didn’t detract from the restaurant’s superlative reputation and immense following. As LVCitylife.com put it, “Andre’s is what people think of when someone says, ‘take me to the nicest place in town.’”
 
In 1997, Rochat opened a second location on the Strip, Andre’s Restaurant and Lounge at Monte Carlo. In 2001, he opened Alizé on top of the Palms Casino Resort, the hip hotel that has profoundly altered the dynamics of Las Vegas nightlife. With his now two highly acclaimed restaurants, Rochat remains at the top of the Las Vegas culinary hierarchy and seems to be a chef truly at peace with his choices in life.  
 
Described by his peers as having no ego, he is regarded as a superb mentor to younger talents.  Recognized in 2008 and 2009, Rochat accomplished his life dream when two of his restaurants were recognized by the Michelin Guide with one star rating.
 
Rochat, a passionate collector, maintains one of the most extensive and exclusive collections of Cognacs in the world, displayed throughout his fine restaurants—yet another reason discriminating diners enjoy spending an evening with the legendary chef who put Las Vegas on the culinary map.
 

Monte Carlo - The Pub at Monte Carlo - Damis Irizarry Biography

 
Damis Irizarry
Executive Chef
The Pub at Monte Carlo
 
Chef Damis Irizarry received his associate’s degree in culinary arts from Johnson & Wales University in 1997, while simultaneously working as chef tournant at Hyatt Regency Coral Gables in Florida. After graduation, Irizarry took his culinary passion to the Hyatt Regency Grand Cypress in Orlando where he served as chef tournant, rotating from station to station to assist in all aspects of the kitchen. One year later, Irizarry moved up within the company to sous chef of the AAA Five Diamond Hamilton’s Restaurant at the Hyatt Regency Miami where he was responsible for staff and kitchen management, food presentation and menu development.

Irizarry opted for a change of scenery and decided to move to the desert in late 1999 when he accepted the position of chef de cuisine at both Japengo restaurant and Café Tajine at Hyatt Regency Lake Las Vegas Resort. Here, Irizarry trained and developed the staff of both high-volume kitchens while creating menus and recipes from scratch. After four years of hard work, Irizarry was offered the executive chef position at the Asian fusion restaurant Fusia inside Luxor Hotel and Casino. As executive chef, Irizarry oversaw employee and cuisine development, maintained product quality and managed food costs.

In 2006, Irizarry took on a new challenge and accepted the executive sous chef position at The Signature at MGM Grand. In this role, Irizarry was responsible for multiple dining venues as well as employee training. During his time at The Signature, Irizarry also created food safety and sanitation training programs for managers to provide to employees emphasizing the importance of proper food handling standards. After eight successful years at The Signature, Irizarry was offered the position of executive chef at The Pub at Monte Carlo, which he gladly accepted.

In his current role, Irizarry is responsible for overseeing and training all kitchen staff, menu creation and food quality as well as leading The Pub’s monthly beer pairing dinner series, Gus’ Beer & Bites. At The Pub, Irizarry’s passion for exceeding guest expectations through attention to detail continues to be realized every day through his approachable yet high-quality menu offerings.  

 
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The Pub at Monte Carlo Fact Sheet

LOCATION
Monte Carlo Resort & Casino                                   
 
DATE ESTABLISHED
September 4, 2009                 
 
EXECUTIVE CHEF
Damis Irizarry
 
GENERAL MANAGER
Anthony Bailey          
 
HOURS
Sunday – Thursday, 11 a.m. – 11 p.m.
Friday – Saturday, 11 a.m. – 12 a.m.
                                                 
RESERVATIONS
Recommended for groups of 12 or more                               
 
TYPE OF CUISINE
American pub classics including build-your-own burgers, flatbreads and salads
 
MENU
$6 – $25                    
 
BEER
More than 300 selections of beer available, including 126 on tap and 220 bottles
 
WINE LIST
Wines offered by the glass and bottle
 
COCKTAILS
Specialty cocktails and mojitos, martinis, shooters plus grown-up milkshakes and Pub floats
 
ENTERTAINMENT
The Pub is a popular sports hangout and one of Las Vegas’ hottest night spots with live music every Friday and Saturday from 9 p.m. – 12 a.m.
 
DÉCOR
Sleek industrial atmosphere                                       
 
DRESS CODE
Casual                        
                                               
CREDIT CARDS
All major credit cards accepted                     
 
CAPACITY
730 seats; 480 seats downstairs, 250 seats upstairs


Monte Carlo Buffet Fact Sheet

LOCATION:
Monte Carlo Hotel & Casino                         
 
DATE ESTABLISHED:
June 1996                   
 
EXECUTIVE CHEF:
Alam Mazumder     
 
GENERAL MANAGER:
Christina Bullard           
 
HOURS:
Breakfast; Monday – Thursday, 7 a.m. – 11 a.m.
Lunch; Monday – Thursday, 11 a.m. – 4 p.m.
Dinner; Monday – Thursday, 4 p.m. – 10 p.m.
Weekend Brunch; Friday – Sunday, 7 a.m. – 4 p.m.
Weekend Dinner; Friday – Sunday, 4 p.m. – 10 p.m.                                     
 
RESERVATIONS:
Not required   
 
TYPE OF CUISINE:
Live action stations serving multi-national fare including made-to-order dishes at the Omelet Station and Mongolian Grill. Roasted turkey and prime rib carved nightly complemented with a large salad bar, vegetables, fruits, breads, pastries and desserts                    
 
MENU:
Breakfast; Monday - Thursday, $17.99, Children ages 5 – 11, $12.99
Lunch; Monday - Thursday, $19.99, Children ages 5 – 11, $14.99
Dinner; Monday - Thursday, $24.99, Children ages 5 – 11, $17.99
All Day Pass; Monday - Thursday, $34, Children ages 5 – 11, $24
Weekend Brunch; Friday - Sunday, $21.99, Children ages 5 – 11, $17.99
Weekend Dinner; Friday - Sunday, $27.99, Children ages 5 – 11, $19.99
Weekend All Day Pass; Friday - Sunday, $42, Children ages 5 – 11, $26

Children ages 4 and under are complimentary
*Prices are without tax          
 
DÉCOR:
Relaxed dining environment                          
 
DRESS CODE:
Casual            
                                               
CREDIT CARDS:
All major credit cards accepted
                
 
CAPACITY:
500 seats


Dragon Noodle Co. & Sushi Bar Fact Sheet

LOCATION
Monte Carlo Resort & Casino
 
DATE ESTABLISHED
September 2, 2009
 
EXECUTIVE CHEF
Lee Yin Loy
 
GENERAL MANAGER
Helen Cheung
 
HOURS
Daily, 11:00 a.m. – 10:30 p.m.

RESERVATIONS
Reservations accepted but not required
 
TYPE OF CUISINE
Classic Chinese cuisine and sushi
 
MENU
$4.50 – $56
 
SPIRITS
International selection of wine, beer and sake
 
DÉCOR
Bright vibrant colors in a playful atmosphere
 
DRESS CODE
Casual
 
CREDIT CARDS
All major credit cards accepted
 
CAPACITY
180 seats; 100 seats in main dining room, 80 seats in private dining room
 
ADDITIONAL INFO:
Dragon Noodle Co. & Sushi Bar offers an array of Asian cuisine, from Chinese, family-style entrees to sushi. Open daily for lunch and dinner, Dragon Noodle also features a lounge with unique hand-crafted cocktails. For more information, please visit www.mcchgroup.com.


Diablo's Cantina Fact Sheet

Venue / Design
13,000 Square Feet
Two-floor Open-air design
2 Full Service Bars / 1 Frozen Margarita Bar
Stage for live entertainment
DJ Booth
State-of-the-art Lighting and Sound
12 Elevated Plasmas
Retractable Awnings
Two entrances: Las Vegas Blvd. / Monte Carlo Resort & Casino
Designed by Craig Hardman
Klai Juba Architects
Roaming Tequila Shot Girls
Custom Diablo’s Cantina Retail Outlet
Hours of Operation
Open 7 days a Week Monday – Friday
Restaurant Hours 11 a.m. - 11 p.m.
Lounge Hours: Sunday – Wednesday, 11 a.m. – 1 a.m.  Thursday – Saturday, 11 a.m. to 3 a.m. 
Reservations: (702) 730-7979
Sales Information
Available for corporate buy-outs, hospitality events
Pre-selected menus available for groups of 25 or more
Seated Capacity 320
Reception Capacity 700 


d.vino Italian Food & Wine Bar

Date Open:
November 11, 2009
 
Location:
Monte Carlo Resort and Casino
3770 Las Vegas Blvd. South
Las Vegas, NV 89109
 
Phone:
702.730.7966
 
Website:
www.mcchgroup.com
 
Owners/Partners:
Salvatore Casola Sr., Sal Casola Jr., and Chipper Pastron
 
General Manager:
Tanya Phillips
 
Executive Chef:
Martin Garcia
 
Cuisine:
Italian
 
The Restaurant:
d.vino boasts a comfortable yet modern dining room with exposed brick walls, tiled and hardwood floors, elegant mirrors and wrought-iron chandeliers. Rich hues of chocolate, tan and golden yellow are found throughout the restaurant.  The focal points of the restaurant are a mosaic–tiled, wood-fired pizza oven. The restaurant also has a “cava” area with barreled ceilings and wine bottles lining the walls, three private dining rooms and a chef’s table.
                                                           
The Menu:
d.vino features an iced seafood bar, a wood-fired pizza oven, and a cheese and salumi bar that includes more then 15 farmhouse and artisanal cheeses from Italy. Seasonal lunch and dinner menus feature a wide selection of antipasti. Standouts include stuffed zucchini, beef carpaccio drizzled with EVOO and delicately fried calamari. 
 
The pasta menu consists of traditional, house-made pastas such as farfalle, lasagna and ravioli. Other pastas include rigatoni with an Italian sausage ragout and bucatini with meatballs.  Entrees such as pan-roasted Jidori chicken with truffled scented pan jus and rustic fries; the fall-off-the-bone Osso Buco; and roasted jumbo shrimp and sea scallops showcase d.vino’s commitment to quality seasonal ingredients.

The dessert menu features tiramisu; lemon polenta cake; crème brulee; and other unique flavored house-made ice creams and sorbets include lavender and hot chocolate.


BRAND Steakhouse Fact Sheet

BRAND Steakhouse Fact Sheet

LOCATION:
Monte Carlo
3770 S. Las Vegas Boulevard
Las Vegas, NV 89109
 
EXECUTIVE CHEF:
Jack Brunning
 
GENERAL MANAGER:
John Dakin
 
HOURS:
Dinner; daily, 5 p.m. – 10 p.m.          
Lounge; Monday - Friday, 3 p.m. – 2 a.m.
Sunday & Sunday, 2 p.m. – 4 a.m.            
 
RESERVATIONS:
702-730-6700
 
CUISINE:
Classic steakhouse fused with modern fine dining
 
PRICE RANGE:
Appetizers: $14 - $21
Entrees: $25 - $69                                          
 
DESIGNER:
Graft Lab
 
DÉCOR:
Earthy colors combined with unique textures to create a warm, inviting and sophisticated atmosphere.  The jewel of BRAND is a dramatically lit ceiling canopy that creates a pixilated abstract cow-print pattern.
 
DRESS CODE:
Casual
                                               
CREDIT CARDS:
All major credit cards accepted
 
CAPACITY:
200 Seat Dining Room
42 Seat Private Dining Room
50 Seat Lounge with Full Bar                


Andre's Restaurant & Lounge Fact Sheet

ABOUT ANDRE’S:
Legendary Las Vegas celebrity chef Andre Rochat’s AAA Four Diamond eponymous restaurant at Monte Carlo Resort and Casino perfectly combines the old-world charm that made his original restaurant famous with a new modern twist. Andre's boasts an exquisite menu of gourmet French cuisine, superior service and a sexy, luxurious and modern urban feel.
 
CUISINE:
 
Contemporary French cuisine
 
SIGNATURE DISHES:
 
Guests indulge in Andre’s signature menu items, including sautéed green peppercorn filet of beef with cognac cream sauce and live Maine lobster thermidor. 
 
DÉCOR:
Andre's Restaurant & Lounge at Monte Carlo is an eclectic approach on a classic. Turquoise blue, a twist on the traditional “French blue,” is set against pearly white and grey walls throughout the restaurant and complemented by colorful contemporary artwork. Candlelit tables are dressed in white linen, fine sterling silver, Raynaud Limoges china by Alberto Pinto and delicate stemware worthy of the restaurant's award winning wine list. 
 
CIGAR LOUNGE:
Celebrated as Las Vegas’ only cigar lounge to be connected to a Strip resort property, Andre’s cigar lounge is located on the restaurant’s second floor. This is where guests can enjoy a fine cigar and rare cognac from André Rochat's internationally famous collection.
 
 
 
 
 
 
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