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Home > FINE DINING > Las Vegas Fine Dining > Tableau > Chefs' Biographies
Mark LoRusso
    
   
Rising culinary star Mark LoRusso joins Wynn Las Vegas as the Executive Chef of Tableau, a restaurant serving refined American cuisine from its location by the resort's exclusive Tower Suites. A creative chef with impeccable instincts, LoRusso has become known for brilliantly executed "Haute American" cuisine.

"I came to Wynn Las Vegas because of the people involved," says LoRusso. "This is a great opportunity to work with top notch restaurateurs and chefs. I want my guests to come back again and again because they know they will have a great meal and experience each time."

Chef LoRusso's goal for Tableau is to create a restaurant of casual elegance with a terrific seasonal menu that is simultaneously creative and interesting, but also accessible. LoRusso believes that even the most elegant of restaurants can be comfortable and welcoming, without pretension.

   
     
    
LoRusso's signature dishes at Tableau include an upscale Kobe Beef Surf & Turf, featuring a boneless rib-eye with crab meat and Kobe braised short ribs with langoustines; Lobster Spring Ragu with Potato Gnocchi; and Soft Shell Crabs and Fava Bean and Fresh Ricotta Ravioli. At Tableau guests have the opportunity to enjoy two seasonal tasting menus, one sophisticated vegetarian and the other a seven course tasting menu that may be ordered by an individual or group.

LoRusso, an exciting talent, originally came to Las Vegas by way of San Francisco. While working at Aqua in San Francisco in 1998, plans were being formed to open a second Aqua at the Bellagio resort on the Las Vegas Strip. Feeling the need for a new experience and change of scenery, LoRusso moved to Las Vegas and became Aqua's Executive Chef, where he remained for seven years.

   
     
      
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