Dining

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. 

Award-winning chef Julian Serrano brings his memorable Mediterranean cooking to Bellagio as Executive Chef of Picasso.  Serrano earned the prestigious James Beard Foundation Award twice as Best Chef in the Southwest in 2002 and Best Chef of California in 1998 and is regarded as one of the finest culinary talents in the nation.
 
Although of Spanish descent, Serrano has an affinity for French cuisine.  Serrano completed most of his training in the gourmet rooms of France and once a year, finds himself there in search of new inspiration, much like the master from which his restaurant takes its name, Pablo Picasso. The décor of this Mediterranean-style restaurant features a collection of Picasso originals, including paintings, rare tile work and a collection of hand-painted plates.

With nearly thirty years of culinary experience and a flair for authentic Szechwan cuisine, Patrick Lee is a perfect fit in his current role as Noodles Executive Chef.  Patrick has perfected his craft in kitchens across Singapore.  His talents in that country have earned him membership into the Singapore Chef’s Association and recognition at the Singapore Food Festival for his contributions towards “Flavors of Good Old Chinatown.” 
 
Patrick’s career began as an intern at the King Hotel in Singapore, where he spent a year mastering the art of Szechwan cooking.  Thereafter, he quickly ascended through the ranks.  He earned the title of Assistant Chef at Singapore’s Raffles Country Club.  He returned to the world of hotel/resort dining afterwards, when he accepted the Sous Chef position at the Amara Hotel.  In 2001, he was part of the opening team at the luxurious M Hotel Singapore, where he held the position of Executive Sous Chef.  He was an integral player in developing unique menu concepts for restaurants at that property.  Finally, in 2005, Patrick brought his considerable culinary talents to the United States, when he joined Bellagio.   

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.