Dining

LOCATION
ARIA Resort & Casino
3730 S. Las Vegas Blvd.
Las Vegas, NV 89158
Located on the Second Level Promenade

DATE ESTABLISHED 
February 1, 2020

 

LOCATION: ARIA Resort & Casino 3730 Las Vegas Blvd.
Las Vegas, NV 89109
Main Lobby

FOUNDERS: CATCH Hospitality Group; Mark Birnbaum and Eugene Remm

EXECUTIVE CHEF: Andrew Carroll

GENERAL MANAGER: Jason Archuleta

DATE ESTABLISHED: Oct. 29, 2018

Sean Griffin launched his accomplished culinary career with the simple task of peeling potatoes.  Born into a “restaurant family” in California with a classically trained French chef for a father, Griffin was exposed to the foundations of cooking and proper techniques. 

“I began my journey working in one of my father’s three restaurants, Griffin’s Restaurant, where I started as a potato peeler and dish washer,” Griffin said. “I worked my way through all aspects of a fine dining restaurant, from back to front of house, and eventually I ran the kitchen.”   

At 21 years old, an age when many young people are preoccupied with higher education, Griffin was forced to step up to the culinary plate and run the family restaurants upon his father’s passing. Griffin, however, had his eye on more.  
 

Carbone – ARIA Resort & Casino

LOCATION                           
ARIA Resort & Casino
3730 South Las Vegas Blvd
Las Vegas, NV, 89158
 
WEBSITE:                                
www.aria.com/dining/restaurants/carbone

CUISINE:                                              
Traditional Italian-American cuisine elevated into the fine dining realm with indulgent dishes and glamorous showmanship. Carbone’s dishes use the finest sourced products from around the world, transforming familiar dishes into flavorful, extravagant masterpieces.

HOURS:                                      Monday – Sunday, 5 p.m. – 10:30 p.m.
 
RESERVATIONS:                      877.230.2742

Krairit Krairavee opened Lemongrass at ARIA Resort & Casino, the first Thai restaurant on the Las Vegas Strip, in 2009.  A native of Bangkok, he brings the authentic spices and flavors of Thai cuisine to his menu, creating a genuine dining experience straight from Southeast Asia.

Krairavee earned a Western-Thai Culinary certificate in 2001 from the Dusit Thani College in Thailand and a certificate in Western Hotel Management from the Bilderberg Hotel De Klepperman in 2002.  His culinary career began in 2001 at The Oriental Thai Cooking School at Mandarin Oriental, Bangkok, where he prepared ingredients for classes and shopped for items on the instructors daily market list.  In 2004, he was hired as sous chef and instructor at the Khaolak Laguna Resort in Phan-Nga, Thailand.  The following year he worked as the executive chef and instructor for Jim Thompson Co., overseeing three Thai restaurants in Thailand and one in Malaysia. 

Starting in 2006, Krairavee began a two year stint as the executive chef and consultant at Rama 9 Plaza Food Corner, a seven story shopping center with a variety of dining options in the heart of Bangkok. In 2008, he was hired as executive chef and consultant at Nest, one of the most popular dining spots in Bangkok, located on the rooftop of the Le Fenix Hotel Sukhumwit.

Award-winning chef Julian Serrano is widely regarded as one of the finest culinary talents in the nation. His distinguished career includes two prestigious James Beard Foundation Awards for Best Chef Southwest in 2002 and Best Chef California in 1998. 

In 1998, Serrano brought his memorable Mediterranean-French cooking to Bellagio in Las Vegas as executive chef of Picasso.  The Michelin two-star restaurant has been a 14-time recipient of the AAA Five Diamond Award from 2002 to 2014 and has received the coveted Grand Award from Wine Spectator magazine for its extensive wine list. Picasso's menu is inspired by the regional cuisine of France and Spain, where Picasso spent much of his life.

Though Jean-Georges Vongerichten is one of the world’s most famous chefs, his skills extend far beyond the kitchen. A savvy businessman and restaurateur, Vongerichten is responsible for the operation and success of a constellation of three- and four-star restaurants worldwide.
 
Born and raised on the outskirts of Strasbourg in Alsace, France, Vongerichten’s earliest family memories are about food. He trained in a work-study program at the Auberge de l'Ill and as an apprentice to Chef Paul Haeberlin. He went on to work under Paul Bocuse and Master Chef Louis Outhier at L'Oasis in southern France. With this impressive three-star Michelin training, Vongerichten traveled to Asia to work at the Oriental Hotel in Bangkok, the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong. 

Michael Mina’s story is one of two decades of influence, passion and achievement.  With the October 2010 opening of MICHAEL MINA, his eponymous signature restaurant in San Francisco, Michael is at the helm at the same location (formerly AQUA) and city where he first established his culinary reputation 20 years ago. 
 
With accolades including James Beard Foundation “Who’s Who of Food & Beverage” inductee, Gayot Restaurateur of the Year 2011, Food Arts Silver Spoon Award winner May 2011, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum’s Restaurateur of the Year 2005, Michael continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country.
 
Michael’s culinary and business vision led to the founding of his company, Mina Group, with partner Andre Agassi in 2002.  Under the auspices of Mina Group, he has opened 17 concept restaurants and a lounge concept including MICHAEL MINA, CLOCK BAR, RN74, BOURBON STEAK, ARCADIA, STONEHILL TAVERN, SEABLUE, STRIPSTEAK, AMERICAN FISH, SALTWATER and WIT & WISDOM.