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Wolfgang Puck to Open CUT in Las Vegas this December
 
Master chef and restaurateur Wolfgang Puck is bringing his critically acclaimed, award-winning restaurant CUT to Las Vegas. The Beverly Hills, super-chic steakhouse will open at The Palazzo late December. CUT will mark the sixth fine dining restaurant from the Wolfgang Puck Fine Dining Group in Las Vegas, recognized as a leader in revolutionizing the dining landscape of the city.

Puck has named Matthew Hurley to serve as the executive chef of the 160-seat restaurant and 60-seat bar and lounge. Hurley began his more than 12-year career with the Wolfgang Puck Fine Dining Group as a prep cook at Spago, Las Vegas, training under Managing Partner, Operations & Corporate Chef-Las Vegas David Robins. Until most recently, Hurley held the position of Corporate Catering Chef for the Las Vegas-based Private Dining & Catering arm of Puck’s company, a multi-million dollar division catering intimate affairs and extravagant galas.

Hurley has spent the last few months at CUT working alongside Puck and Chef Lee Hefter, Managing Partner and Executive Corporate Chef of the Wolfgang Puck Fine Dining Group, to develop the Las Vegas menu, which will offer a contemporary twist on the classic steakhouse.

Las Vegas-based design firm Avery Brooks & Associates (ABA) will craft the space for CUT, providing a modern interpretation of a classic steakhouse. Custom-made, large, bronzed glass doors will welcome diners into an environment that captures the contrast of both historical and modern sensibility through design, material and lighting. The restaurant will feature rich textures such as a basket woven felt wall which will provide a soft white architectural envelope accented by bronze mirrors, honed limestone and custom-walnut flooring. ABA will bring a stylistic and contemporary spin to the romance of old lamp-lit dining with a unique custom-designed lighting feature that will evoke a relaxed and intimate ambiance. Sculpted chairs of minimalist design will offer a unique form that combines the warm texture of aged leather with glossy ebonized ironwood. Leather table tops framed in brushed metal will provide a contrast to the English Windsor wood slab tables that will occupy the center of the space.

Private dining space also will be available featuring a fully retractable bronze glass wall that will open to a contemporary wine wall located just outside the kitchen, offering patrons a backstage glimpse into the bustling kitchen.

The original CUT and ultra lounge sidebar opened inside the acclaimed Beverly Wilshire, a Four Seasons Hotel, in June 2006. Designed by legendary architect Richard Meier, CUT is the 2006 winner of the American Institute of Architects/Los Angeles Chapter Restaurant Design Award, honoring excellence in restaurant design.

Source: www.wolfgangpuck.com

 
 
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