Profiles – Page 4 – VEGAS UNFILTERED

Culinary Superstars – Dora Pane: Careers, Fine Dining and “La Famiglia”

In the concluding segment of my series, Fresco Italiano’s General Manager brings the invaluable warmth of family gatherings to her restaurant guests…

Last month I introduced you to a pair of genuine Italians who have brought true authenticity to dining at Westgate Las Vegas. And while I focused on dynamic Chef Paola Bugli in that previous piece, it was with the promise that next time we’d get to know Fresco Italiano‘s general manager Dora Festa Pane.

It seems fitting that “Festa” is part of this lovely lady’s name. After all, the Italian derivation of “festival” is the sensation you’ll have when dining at this authentic eatery. Each meal is meant to be an experience, something that Ms. Dora (as I like to call her) promises to every guest.

In order to deliver on that commitment, the native of Naples dined at Fresco Italiano to see what it was like…and determine if she could put her own personal imprint onto the already-successful restaurant.

I came at the end of last year to eat, check things out and see what it was like. I didn’t introduce myself to the server or tell anyone that I was considering a position here. It’s better to just observe, analyze and think about what could be improved.

Honestly, I wasn’t completely happy. When this is your career, you find yourself analyzing so many things. Fresco Italiano is a beautiful place and there were many things to love. But their way of serving the guests could have been carried out much better.

It’s easy to be a restaurant critic in today’s world of online user reviews, but Ms. Dora was honing her craft (and what makes a restaurant successful) long before Yelp! came along. Years of experience in high-profile establishments throughout the Vegas valley established her as an expert at her profession. So when that evening at Fresco Italiano didn’t quite meet her exacting standards, she accepted an invitation to make it her own.

It may surprise you that a manager would be so candid about their own place of employment, but Ms. Dora is no-nonsense and outspoken. Fluent in several languages, she’s a colorful conversationalist who speaks from the heart. Her exposure to a myriad of cultures and atmospheres warrants your trust in her abilities.

As soon as I came in, I needed to learn about my crew…as a group and as individuals. It’s tough to do that when a place is already established. You need to be sweet AND sour. There were things to fix, but I didn’t come here to change people. Only to make them better.

When operating a restaurant, Ms. Dora does so with a mixture of passion and skill from the perspective of an actual owner. You might say that operating restaurants is in Dora’s blood. Her father had his own passion for great dining service and was a longtime maître d’ in her hometown of Naples before becoming a food critic. Although he passed away at a relatively young age, Dora credits him with much of her professionalism and knowledge.

After high school, she earned degrees in both Education and Psychology from Italy’s Cristo Re Magistral Institute. That unique combination might not be the norm for a career in restaurant management, but she feels it’s given her distinct advantages in this field.

I’m a teacher here at the restaurant…and psychology helps me with my work, too. It’s much easier to teach children because adults tend to resist. Everyone has something that holds them back. It could be their pride, birth sign, background life…whatever. My job is to overcome that.

When I came here in secret, my server clearly had something holding him back. Now that we’ve worked together, he’s the best server in the entire restaurant.

As we spoke in the darkened lounge a little before opening time, Ms. Dora happened to notice a few people standing at the entrance. Excusing herself, she greeted the group and invited them to have some wine at the bar until actual service began.

“My bartender will probably get angry with me for doing his job” she winked as we resumed our conversation. That small moment of courtesy spoke mountains about Ms. Dora’s character. A lesser host would have simply asked them to return at the proper time. But this professional knows that a good impression lasts a lifetime.

It’s no wonder that Dora Pane has been involved with many wonderful Las Vegas restaurants in the valley. She’s been in the Vegas area for twenty-one years and dove headfirst into the big leagues by starting at MGM Grand.

Ms. Dora eyes lit up as she excitedly shared her history throughout Sin City. While moonlighting at dance clubs, she quickly rose from working as a food server to managing family-owned food shops. That was followed by a position as assistant manager at Terrazza at Caesars Palace. Overlooking the glorious Garden of the Gods, Terrazza was a fine-casual Italian restaurant located in the spot now occupied by Rao’s Las Vegas.

Remaining within the Caesars family, Ms. Dora opened Voga, a modern Italian venue at nearby Flamingo Casino Resort. Seen above with her epicurean team, she proudly described ten years with Caesars corporation, which also included a stint at Steakhouse 46 (inside Flamingo). Sadly, it all came to a close when the company began doing huge cuts.

What followed was a vast array of life experiences – running Robert De Niro’s Tuscan-themed AGO at Hard Rock Hotel (“that place was too classy for Hard Rock”), collaborating with Todd Moreau at both Hard Rock and Sunset Station (“we tend to follow each other”) and achieving new career standards at ALLEGRO of Wynn/Encore.

Things didn’t go as well as I would have liked at ALLEGRO. The hours were very bad. I had a young child at the time and no extended family here. Money isn’t everything when your children need you. So I left ALLEGRO after exactly one year.

Yearning more of an atmosphere and schedule suited for a working mother, Ms. Dora settled in wonderfully at Venetian‘s Trattoria Reggiano (locals flock to the Downtown Summerlin’s flagship location). Spearheaded by Fifth Avenue Restaurant Group, Trattoria Reggiano brought her into a powerhouse that operates over forty establishments….and full circle with their involvement at Flamingo, Venetian and MGM Grand.

After high school, eldest daughter Daniela graduated from University of Nevada, Las Vegas and moved to Naples. Son Gio has followed in the footsteps of his mother and grandfather by joining the staff at legendary Vegas Italian eatery Battista’s Hole in the Wall.

And with youngest daughter Alessandra now grown into a lovely young lady, mother Dora has seized another opportunity to make an impact on the ever-changing Sin City dining scene.

Perhaps the importance of family is why Ms. Pane agreed to spearhead the staff at Fresco Italiano. As I’ve said many times in this column, Westgate exemplifies the principles of dedication, service and commitment to guests that Las Vegas was founded on.

It’s a philosophy that hearkens back to the days of Mob-run Vegas, when the guests were all that mattered (well, maybe a few other things, too…). With the recent downturn in stock values and profits for Caesars and MGM Resorts properties, the current business model for Las Vegas has been put under intense scrutiny. Westgate was already ahead of the curve on a customer-based ideology that’s sorely in need of a city-wide renaissance.

Sharing the Fresco Italiano family experience with my own…

It’s true that attractions, restaurants and even entire resorts come and go in this city. But the priceless importance of its people will remain. What makes any organization work, at its core, is the dedication and camaraderie of its team.

Ms. Dora Pane understands this. With her in the driver’s seat and Chef Paola Bugli in charge of the kitchen, a journey through the Tuscan landscape via Fresco Italiano is one you’ll want to repeat over and over again. Finisci di mangiare!

Fresco Italiano is open for dinner 365 days a year at 5 pm – lunch hours vary by date. For more information or to place reservations call 702.732.5276.

Photos: Sammasseur, Dora Festa Pane, Westgate Las Vegas, Cyber-reef.com

Sexy Power Duos: Alejandro and Sarah Le Clear-Domingo

The city’s best dancers are a husband and wife team that brings down the house each night at Palazzo’s BAZ….

Ask anyone what their must-do Vegas experiences are and you’ll undoubtedly get a list of familiar answers: a romantic stroll by the fountains of Bellagio…people-watching at Mon Ami Gabi…drinks at a favorite cocktail lounge.

For this writer, no trip to Vegas is complete without a seat at the Palazzo Theater for BAZ: A Musical Mash-up. And that experience was recently taken to new heights with the addition of husband-and-wife dance team Sarah Le Clear and Alejandro Domingo.

Stunning to look at (Alejandro was featured as “Best Abs” in my column four years ago) and a revelation to see in action, this power duo exudes every aspect of power, sensuality, sophistication and the sheer stunning artistry of dance. Audiences may recognize them from nearly five years at David Saxe‘s glorious VEGAS! The Show, but BAZ has unleashed their abilities in a way rarely seen on any stage.

I recently spoke with the couple after seeing BAZ for the the 27th time (yes, really) and invited them to participate in a fun Q & A. I’m honored to say that they excitedly agreed. But before we get to that, here’s a little about them and how they came together as a professional team.

Sarah and sister Julianne were born in southern California and grew up in the Bay area of San Francisco. Their parents were college sweethearts who encouraged their daughters’ love of performance arts. So, Sarah began formal dancing classes at age five.

I started intense ballet training at a very young age at Contra Costa Ballet Centre. A very prestigious school that I took very seriously, but I knew I wanted to study all aspects of dance. This is when I started my training at Dance Connection Performing Arts Center in Concord California, under the direction and ownership of Paula Henson.

My years at the studio is when I flourished the most…I became involved in the competition aspect of the studio competing all over California through the competition season. I was so thrilled to be expanding my repertoire of styles.

Years of practice and competitions were rewarded by a Sue Pipo Memorial Dance Scholarship, and Sarah’s future in the world of dance was assured.

After graduation I auditioned to be an NBA Dancer for the Golden State Warriors and became the youngest on the team. From there I moved to LA to continue my training at EDGE Performing Arts Center.

Alejandro is from Buenos Aires. A rare combination of brains, brawn and grace, he played soccer and piano in his youth before pursuing a career in civil engineering. Despite his athletic frame and dashing looks, the Argentinian native enrolled in dance classes at the age of sixteen just to overcome shyness. By eighteen this natural talent was already touring with the salsa-heavy Latin musical Baracatun.

Many entertainers credit their parents and family for setting them on the show-business path. Ale is no exception:

My parents, Jorge and Ana, are just the best parents you could ask for. They always have supported my crazy dreams, and me, even though it meant being away from them for long periods of time. I have also a very smart and sweet little sister called Mariana, four years younger than me. I’m very proud of her and the person she is becoming.

Alejandro received a scholarship to further his dance studies in ballet, jazz, contemporary and partnering at Teatro Colón and the National Institute of Art in Buenos Aires. In 2006 he left Argentina to perform at the Chateau du Versailles in the renowned Fêtes de Nuit. After that he settled for periods in both Paris and Barcelona then continued his training throughout Europe and the United States.

In 2008 the couple met in Hollywood, Florida when both were hired as dancers and aerialists for Royal Caribbean‘s Explorer of the Seas. Rehearsing nine hours a day, six days a week can bring people very close…and so can a first date at the local Martini Bar. That was a decade ago, and the gorgeous couple has never looked back.

You might think that sharing the workplace and being together around the clock might tighten the pressure on a relationship, but for Sarah and Alejandro, their art is what brought them together and keeps them strong.

As Ale tells it:

Sarah and I met working together. Since then we have been blessed with sharing the same stage in many different productions, something quite unusual in our line of work. We have had our share of ups and downs in this crazy performers’ world.

I personally love working with Sarah because I always know that she has my best interest at heart…and I have hers. So any criticism or note we give to each other always comes from a caring and honest place and it’s intended to make the other person better.

Sarah added:

The tense moments are very rare for us because we know how lucky we are to still be performing together. More than anything, it’s fun. A lot of hard work goes into it but it’s worth it!

I asked the couple if either of them tends to “take the lead” during their rehearsals….

We have both been “dance captains” so it depends on what we are rehearsing for, honestly. We pay attention to what the other one needs because if we are going to look and feel good on stage we both need to feel comfortable. (Alejandro)

Hahaha…I think we both want to take the lead! That’s the thing when you’re married to your dance partner…you both want to be in charge. But I think we have a very strong communication and respect for the other so we’re able to tell each other our needs as a partner. Ale is a fabulous ballroom teacher and I will say I have learned a lot from him as far as execution goes. (Sarah)

Life in Vegas has definitely agreed with the couple. Along with having a great collection of friends in the community, the two enjoy much that the city has to offer. Alejandro offered these insights:

In my free time I like reading, going to the gym and to the movies. I’m not great at cooking but do enjoy it. I always enjoy trying new restaurants and Vegas is an awesome place for that.

I don’t dance much when I’m not on stage, but I have always enjoyed salsa dancing. It’s the first style I ever learned and it’s so much fun in social settings. I’m not a nightclub kind of guy. I prefer going to a chill bar with friends and having a drink, listen to some music and have a good conversation.

I like taking Sarah out for dinner to a good restaurant and buying her nice things. I love Sinatra at the Wynn…the atmosphere and awesome background music. For a “cheat meal” I’d have to say Vege-Way…some of the most delicious vegan burgers you’ll have.

We also enjoy taking some much needed time off and going on a relaxing vacation. So far my favorite spot has been the Riviera Maya in Mexico.

Sarah enjoyed Mexico as well, but she’s partial to a different vacation destination:

Hawaii!!!!! We make an effort to spoil ourselves with nice vacations. We also love going to the M Resort pool during the summer as well as trying new restaurants on the Strip or downtown. I love cheat meals!!! Mon Ami Gabi is one of our favorites.

At my “seasoned” age I’m not much for the nightclub scene anymore…and because we perform so much we tend to enjoy our nights off with no dancing. Although the occasional line dance night at Stoney’s with my girls is always a blast. And we love catching new shows and supporting fellow performers.

I was a competitive swimmer for eleven years, so swimming is a fun hobby of mine. Fitness is a huge part as well so I enjoy the gym. And of course I have my “guilty pleasure” hobbies which include “The Real Housewives of Orange County” and “The Bachelor”, haha.

It seems that animal rescue is a common thread among cast members of BAZ. Along with Anne Martinez and Ron Remke, the Domingos have a special place in their hearts for the Vegas community’s needy animal population.

Little Milo loves his toys…

“We both love animals and support the work of amazing nonprofits like The Animal Foundation“, Ale stated. Sarah continued “I am a member of the Humane Society and like to donate to any charity that helps and aids animals..this is very important to me! We have one dog named Milo and he is our baby. He is a rescue dog and has become a part of the family!”

Speaking of family, I inquired as to where the Domingos saw themselves twenty years from now. Both hinted at the possibility of little dancers in their future.

Maybe I will go back to school and become an engineer. I’v wanted to finish that career. Hopefully we will have kids by then and we will be choreographing for Broadway, cruise ships, or another Vegas show.

Bob Fosse’s work has always been an inspiration for me. I would love to perform some of his work on stage someday. I absolutely love his style and legacy to the dance world. I would also love to work with choreographers like Jerry Mitchell, Sergio Trujillo and Andy Blankenbuehler.

Maybe we will own our own production company… Who knows? (Alejandro)

Sarah shares her partner’s admiration for the work of Bob Fosse, too:

I would love to work with Broadway choreographers or any master of “Fosse” style like Ann Reinking. Any Broadway show or tour would be a dream of mine, but I also consider myself very lucky and grateful for the career that I’ve had thus far.

The exciting thing about this question is that I just don’t know. We are gypsies and follow the work. Vegas has been incredibly good to us, but the “show” aspect of the city is changing. I do know that we will always be involved in the industry, one way or another.

And by then, maybe we’ll have our own “little performers” in the making.

It’s true that the future of production shows in Las Vegas seems rather uncertain, especially recently. The sometime-abrupt closures of long-running hits combined with many short-term failures reflects a changing landscape for Strip entertainment.

The Domingos left secure positions with VEGAS! The Show after nearly five years to join BAZ. Only a short time later, they learned that the last performance would be on July 29th, 2018.

As they prepare for an emotionally-charged final weekend with this landmark production, neither displayed any regret for coming aboard at Palazzo‘s signature musical. Instead, they’ll look back with fondness and gratitude:

This is a tough one to talk about and not get emotional. I will never forget the very first time I saw BAZ two years ago. I left the theater feeling completely overwhelmed with what I’d just experienced and witnessed. I remember thinking to myself “What an incredible show to be a part of”.

When Alejandro and I received the call with an offer we were absolutely blown away. After our time at VEGAS! The Show I was now being given the opportunity to be a part of a production that I love and admire. Words can’t really describe how I feel about being a part of the magic of BAZ…especially with Alejandro. (Sarah)

“The first time I saw BAZ”. Sarah Le Clear-Domingo

The more I think about it the more I’m convinced this was where we were meant to be at this moment in our lives and careers. It’s a memory I will forever cherish, and will always put a smile on my face.

I absolutely love the movies BAZ is based on, and have been a fan of the production since it first opened at Light in Mandalay Bay. The level of talent is incredible, and I’m fortunate enough to share it with the person I love the most, my beautiful wife.

It also allowed me to go back to my beginnings in ballroom and perform in a style that has always been so close to my heart. It’s a show that I truly believe in and that I am so proud to be a part of. There’s nothing else quite like it in the city, and I think Vegas is losing a true gem.

This show reminds people that love is the only thing really worth living for, no matter what situation life throws at you. Yes, it can cause pain, but only if you were lucky enough to truly love someone.

BAZ has real content and real entertainment. I would love for people to remember its message alongside with the talent that brought it to life: “Love is like … oxygen. Love is a many-splendored thing… Love lifts us up where we belong.” (Alejandro)

BAZ: A Musical Mash-up concludes its two-year run at Palazzo Casino Resort this weekend.

Photos: Alejandro and Sarah Le Clear-Domingo via Facebook, Nicholas Foote, Patrick Rivera, banner photo by David Brenot Photography, video courtesy of Dominick Pepe

Westgate’s Culinary Superstars – Chef Paola Bugli

Profiling a Chef who brings true Italian authenticity to Westgate’s “Fresco Italiano”…

Outside the entrance to Fresco Italiano, two adorable Vespa scooters are amusingly parked. Almost symbolically, it seems as though they’ve been waiting for the right pair of riders to hop aboard and take control.

Inside, that very thing has taken place for two Italian immigrants who recently arrived to helm Fresco’s kitchen and operations. Despite the restaurant already being an established hit, this pair has elevated the Tuscan eatery to new heights.

Regular readers might recognize Fresco Italiano as my very first column when I launched this site last summer. Since then, I’ve dined here repeatedly, savoring every wonderful morsel. Not only is the food to die for, but the atmosphere and service scream “Italian authenticity”.

General Manager Dora Pana and Chef Bugli…

As you enjoy the dining experience, your party might be greeted by a lovely blonde with a distinctive Naples accent. General Manager Dora Pane loves to chat with her guests, lending a family-like ambiance to every visit. She’ll remind you of that favorite aunt who invites you to sit down at her kitchen table and “mangiare“. (I’ll be spending time with Ms. Pane for a profile article very soon.)

But of course, the big draw for this type of meal is the magic that happens inside the kitchen. That’s where Chef Paola Brugli comes in. This elegant native of Florence is the Executive Chef for Fresco Italiano and an absolute treat to meet. As busy as she is in the kitchen, Ms. Bugli also finds time to engage her guests and share a mutual enthusiasm for great dishes.

Kitchen time was ingrained in Chef Paola’s family traditions. She learned from her mother and grandmother how to make pasta, polenta and sauces. They worked together as a team, each doing something different to prepare a complete meal. Lessons from those collaborative efforts would be invaluable once Bugli decided to pursue a career in the culinary arts.

Florence, Italy…

Chef Paola enrolled in the Istituto Professionale Alberghiero Aurelio Saffi of Firenze Italy in 1977. There she achieved degrees in Culinary Arts and Hotel Management, then spent the next several decades honing techniques in fabulous restaurants and destinations throughout Italy.

The shores of the Unites States eventually welcomed Chef Bugli to a new chapter and more career adventures. First came Atlanta, where she spent a decade in the kitchens of several noteworthy restaurants, holding positions as Sous Chef, Pastry Chef, Chef de Cuisine and Executive Chef.

Lumiere Place Casino Hotel…

House of Savoy Italian Eatery…

Eight years ago Bugli settled into the St. Louis area after capturing the attention of a recruiter for Pinnacle Entertainment. There she spent a year and a half as Executive Chef for the now-shuttered House of Savoy, an authentic riverfront Italian eatery in the gorgeous Lumière Place Casino Hotel. This turned out to be her first position in a gaming resort, but fortunately would not be her last.

As luck would have it, Chef Paola worked under the mentorship of Jeffrey DeVito, current Vice President of Food and Beverage at Westgate Las Vegas. As she told me “It was my first job in a casino and I was a little concerned about that, but Mr. DiVito was always extremely supportive”.

During her time in St. Louis, Chef Paolo proudly achieved United States citizenship in a wonderful ceremony held at the new National Archives, which was inaugurated for the occasion. The variety of cultures, climates and opportunities of this nation were now hers to explore without limit.

Sea Island Resort…

Next up was the lush Sea Island Resort, south of Savannah on the sunny coast of Georgia. There Bugli served as Chef de Cuisine for Tavola, a formal yet rustic Italian dining experience. Tavola‘s philosophy is “the soul of Italy isn’t just found on the menu. It’s around the table” which might explain why the Florence native was drawn there.

After dabbling in some consulting work in Savannah, it was off to Biloxi, Mississippi for a new position with Beau Rivage Casino Resort. As Room Chef for Stalla Italian Restaurant, Chef Bugli was once again able to bring her authentic style to another part of the United States. ”

Her philosophy of simple, fresh ingredients (“super-simple is the key” she likes to say) made her very popular with the resort’s guests. So much so that she remained there for over four years, creating an indelible mark on the MGM Resorts property.

Chef Bugli was featured in “Women in Business” at Beau Rivage Resort…

Alas, a change in corporate management began to crush this independent artist’s creativity, so it was once again time to move on. When asked if it was difficult to make so many changes in her life, her response was candid. “Maybe I’m a masochist but I like the challenges. Sometimes you have to find the right way to part. I don’t believe in creating failures…I like to give opportunities”.

As has been the case of so many gifted culinary artists I’ve profiled, Chef Bugli found new creative horizons via the food and beverage team at Westgate Las Vegas. In January she took over as Executive Chef for Fresco Italiano, one of my favorite restaurants in the city. And she was once again on a team overseen by Jeffrey DiVito.

Coming aboard an established and successful venture would indeed offer Chef Paola some trials and tribulations but she was up to the task.

Everything in a restaurant is a connected process. A kitchen is like a pirate crew…we’re weird. There needs to be creative cohesiveness from front to back.

Working with General Manager Dora Pane, the two have taken the operation and streamlined it to reflect their own styles.

Food is so much about energies…your whole self. Shake people up a bit and you get good results. So we’re improving things like the service steps and our wine offerings. I’m also adjusting the flavor profile and retraining the staff with my cooking methods.

When asked what procedures she referred to, Chef Bugli explained:

It’s not enough just to follow a recipe’s ingredients. It’s the steps that matter. You see, a sauce isn’t just throwing everything into a pot and letting it boil. Certain ingredients have to be sauteed together first to let their flavors develop. Then others like tomatoes are added afterwards. You can taste the difference by doing things in the proper order.

Attention to detail is also reflected on the ingredients she purchases for her dishes.

The culture at our restaurant is respectful of the environment. In Italy it’s a concept called Zero-Kilometer Cooking. We can’t get all locally-produced foods being in the desert, but we can come pretty close. It’s also necessary to change our offerings depending on the season. A winter tomato won’t taste the same as one in July. People will know the difference!

Making a difference is what Chef Paola’s cooking is all about:

Guests are more educated now. Everyone is a connoisseur, so we approach Fresco Italiano with a friends-and-family atmosphere. This may be casual fine dining, but we want people to leave feeling like they’ve had an experience.

When asked about her new life in Las Vegas, Chef Paola gave a bit of a shrug. “I haven’t had time to get to know Vegas yet, really, except through the people I’ve met at Westgate. When I settle in, maybe I’ll start up a local women’s chef group”.

As for Sin City sights, the Florence native had plenty to say about the Strip. “Las Vegas replicates so many famous landmarks and they’ve done it beautifully. You’ve got Paris, Venice, Rome, Egypt. It’s amazing”.

She did have a word of warning for any future resort planners, though. “Vegas can do anything else they want, but they’d better leave Florence alone. We’re already perfect!” she chuckled wildly.

Fresco Italiano is open for dinner 365 days a year at 5 pm – lunch hours vary by date. For more information or to place reservations call 702.732.5276.

Photos: Sammasseur, Chef Paola Bugli, TripAdvisor, Yelp!, Beau Rivage Casino Resort, Seas Island Resort, Westgate Las Vegas

Westgate’s Culinary Superstars: Chef Aaron Losch

Getting to know the big man behind the resort’s food and beverage services…

Last fall I met with one of Westgate Resort‘s executive team to discuss this series on their culinary team. During our luncheon we were unexpectedly joined by a third person. Big, burly, and with a serious expression on his face, this mountain of a man made an imposing first impression. Then he broke into an enormous smile…and everything changed.

Chef Aaron Losch is a fascinating person to watch in action. Omnipresent, he seems to be everywhere at once. Being Director of Culinary Operations over the vast array of Westgate’s food and beverages, that perception surely works to his advantage. His presence is felt even when he’s not around.

Westgate’s Fresco Italiano’s lounge and bar area…

Now that I’ve covered most of the Westgate dining outlets at this point, I’ve spent a fair amount of time with Chef Losch. He’s introduced me to other members of his team, invited me to sample new offerings at The Court and greeted me in passing while going about his day. But we never got to sit down and actually converse in depth until recently.

We started off our interview by getting a little dirty, so to speak. I’d checked out Chef Losch’s Facebook page and was fascinated by posts about him participating in Tough Mudder competitions. The images were a far cry from his usual pristine white attire, so I had to find out how someone gets involved in those extremely dirty endurance events.

“Why not do something insanely stupid?” was his remarkably direct response. The trendy gauntlet-like courses are usually over ten miles long and test mental as well as physical strengths. “Your first one is a rite of passage. Every first-timer gets an electric shock” he said.

These courses are made up of several kinds of obstacles, like plunges into ice water, monkey bars slicked with butter…and live wires hanging over a field of mud. “It’s really extreme” he laughed. “People go down from the electric shocks and they don’t get up. It’s really funny to watch”.

My face must have conveyed its own kind of shock, as Chef Aaron continued to laugh. He told me that his nine-year-old daughter participates in Tough Mudder, too. Losch doesn’t worry about coddling her, though. A natural prankster, he has a unique angle on parenting. “I’m the kind of dad who wraps grapes to make them look like chocolate Easter eggs”.

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The Losch family lifestyle is all about adventure. Chef Aaron, wife Jamie and children Abbie (9) and Ethan (7) love to travel. Whether it’s zip-lining in Mexico, swimming with dolphins, visiting the Statue of Liberty or dabbling in Harry Potter’s magic at Universal Studios California, the quartet of thrill-seekers always has a blast.

Before marrying Jamie eleven years ago, Losch had already covered a lot of ground in the culinary world. Born in Santa Monica, he grew up in Port Angeles Washington. At nineteen he moved to my area of Portland Oregon to enroll in Western Culinary Institute. The school later became Le Cordon Bleu of Portland before permanently closing its doors in 2017.

Like many of his Westgate colleagues, Chef Aaron got his first taste of kitchen experience at an early age. “My parents told me to get a job while I was in high school. I applied for a dishwashing spot at the family restaurant of a friend. It was one of only two fine-dining restaurants in Port Angeles”.

It wasn’t long before Losch moved from scrubbing plates to working on the line. “After awhile I got to do prep in the kitchen and ended up being at the restaurant for three years. I enjoyed the adrenaline rush!”. That thrill motivated the budding chef to change his career plans from accounting to culinary school.

The Mansion at MGM Grand…

Moving to Vegas, Chef Aaron gained experience in several high profile locations. “Michael Mina’s Nobhill Tavern was my intro to fine dining in Las Vegas”. That famed spot, which was home to the legendary Cable Car Cocktail, shuttered in 2013. His tenure at MGM Grand also included The Mansion, one of the most opulent and revered destinations in the city. Despite the prestige of working in that exclusive location, the pace just wasn’t for him. “I wanted to shoot myself. It was so up-and-down there. I wanted volume!”.

Within those pre-Westgate years were a collection of valuable opportunities and beneficial experiences. One of them was the chance to open a restaurant from the ground up for Piero Selvaggio. “Caffe Giorgio Ristorante at Mandalay Place was the first one that I got to build out. It wasn’t the fit I was looking for either, so I only lasted eight months”.

BOA Steakhouse at Forum Shops of Caesars was more to Losch’s liking. “I walked in, got recognized and was hired on the spot. I went from Sous Chef to Executive Sous Chef and remained there for another year and a half”.

Throughout the ensuing years, quality and prestige went hand-in-hand in the varied establishments that added to Chef Aaron’s portfolio. Renaissance Hotel (home to ENVY Steakhouse), Wynn/Encore, T-Bones Chophouse at Red Rock Resort…all fabulous restaurants recognized for their top-quality dining. While at T-Bones, he received an award for his contributions to the Vegas Food and Wine Festival.

Chef Losch was wooed away from Red Rock by an opportunity to work with famed hotelier/restaurateur Chef Alex Stratta. Stratta is best known to Las Vegans as the name behind Alex and Stratta at Wynn Las Vegas. Hired as Corporate Executive Chef for the Stratta Restaurant group, his time there was a mixed blessing.

With Chef Alex Stratta (center) at TAPAS…

“The level that Chef Stratta was doing things was at one I’d never seen before”, he told me. Despite those high ambitions, Stratta’s desire to bring Strip-quality fare to outlying areas didn’t quite work out. Efforts such as Tapas at Tivoli Village and an Italian steakhouse at The Gramercy either closed quickly or didn’t happen at all. A partnership with Vegas-based Preferred Restaurant Brands also collapsed.

But such is life in a profession where concepts soar, tastes change and new opportunities lie in wait. For Chef Losch, that next adventure would take place at a legendary destination, itself in the midst of reinvention and elevation.

Westgate’s Silk Road Asian Bistro…

Now the new Executive Chef of Sid’s Cafe, Losch worked alongside noteworthy names like Grant MacPherson and Charles Wilson. Last August he accepted a promotion to his current position. “As Director of Culinary Operations, my job is to help the chefs in the room to be creative”.

With award-winning Pastry Chef Stephen Sullivan…

“I’ve worked with a lot of really good chefs” he continued “but some are not always the best people. I’ve been very lucky with my team here”. That collection includes the chefs that I’ve previously profiled on this site as well as his four assistants. Together they’re the driving force behind the restaurants, events, catering and banquet menus.

Being in charge of so many aspects of a department can be daunting, but out of it comes results. “I want to earn my position…I’m my own worst critic. The pressure comes from wanting to succeed”.

Fresco Italiano…

As the resort continues to evolve alongside ever-changing preferences, so do the concepts that Westgate’s culinary team rolls out. “Falling back on ‘What we always do’ never works. If you’re continuously doing the same thing, time after time, but expecting a different result…well, that’s the definition of insanity. You have to change and re-evaluate your approach. Of course, ‘corporate’ has their own ideas, too. You’ve got to integrate that all together. Ultimately, I want my bosses to succeed”.

Entrance to Westgate’s “Restaurant Row”…

During our conversation, Chef Losch and I were joined by Gabrielle Perez, General Manager of Casual Dining. She and Chef Aaron had previously worked together at Wynn Las Vegas. It was clear from their camaraderie that being at Westgate was a positive and beneficial change of pace. Especially from the corporate mentality at other Vegas resorts.

“I enjoy building strong and dynamic teams that are passionate, committed and engaged to making hospitality fun, beautiful and profitable”, she told me. “I love the atmosphere at Westgate. There’s lots of professionalism here. So much of it that I’m continually amazed. But it’s mixed with fun and plenty of creativity”.

Such positive words coming from a member of his own team must make Chef Aaron feel very proud. Despite the challenges of his field, he wouldn’t be able to enjoy his personal time as much if the culinary team wasn’t a smooth-running machine.

After our interview, Chef Aaron showed me his office in the depths of the resort’s inner workings. Covering the walls and shelves were memorabilia and mementos. Crests from Game of Thrones. Disney character statues. Bottles of Las Vegas Knights wine. “I LOVE the Knights”, he exclaimed.

When I mentioned how serene things seemed in his personal space, Chef Aaron chuckled. “It’s not always this way. Sometimes I have a line of people out the door. Situations need to be addressed, emergencies come up, decisions need to be made. But that’s why I’m here”.

With things going so well at Westgate, it’s safe to say that everyone is glad that Chef Aaron is the big man in charge. And that’s why dining at the re-invigorated off-Strip resort is such a satisfying and mouth-watering experience.

For a list of Westgate’s casual and fine dining options, menus and operating hours, click here.

Photos: Sammasseur, Chef Aaron Losch, Jamie Losch, Vegas.com, Vegas Food and Wine Festival, Tough Mudder

Hot Guys of Vegas: Eye of the Beholder

Checking out the beauty of Sin City’s hunks from both sides of the lens…

For some guys, the camera is like a best friend. It can tell a story, show the world who you are…or allow you to share your vision with others. In this edition of “Hot Guys of Vegas”, I introduce you to professional models and photographers who are just as beautiful.

NICK AYLER – Deejay/model/actor

Nick Ayler

Where you’ve seen him – Bond at Cosmopolitan, Abercrombie & Fitch, GQ

Some men make the world look better just by being so handsome. Deejay/actor/model Nick Ayler makes it sound better too. This hot hunk is a nightclub favorite who brings his own take on music to dance spots in Vegas, Los Angeles and around the world.

I was first introduced to Nick when he was heating up the crowd at Bally’s Liaison Nightclub, a unique experiment in Strip-side gay nightlife by legendary club purveyor Victor Drai. Handsome, chiseled and flashing a boyish smile that kept his simmering sex appeal in balance, the stud from Buffalo NY instantly won me over.

Ayler’s talents have been a favorite at LGBTQ spots like Piranha and the former Share. As you might imagine, having a shirtless, muscular hunk at the turntables tends to draw that type of crowd. But as you can see below, it takes all kinds of revelers to fill Nick’s dance floor.

In a culture where being a multi-hyphenate is a requirement, Ayler has been racking up stacks of additions to his resume. Actor, model, humanitarian, philosopher, music producer, percussionist and fitness guru are all ingredients in the Nick Ayler cocktail. But even a muscle hunk needs a little junk food sometimes.

Noteworthy traits – smoldering gaze, electric charisma

Preston Thompson – model/dancer/fitness competitor

Preston Thompson

Where you’ve seen him – romance novel covers, private gigs, photo ops on the Strip

If you’re a regular reader, you know that I cover the Mr. Olympia Fitness Expo every year. It’s hard to stand out in that type of crowd, but Preston Thompson makes it look easy. He’s earned the right to lift up his shirt in front of that “Muscle and Fitness” banner.

Preston came to Sin City two years ago by way of Atlanta. He grew up in a log house on a farm in Knoxville, TN then moved through five different states before heading for the bright lights of the Strip.

When he arrived, the twenty-six-year-old hunk was determined to take Las Vegas by storm: “Every move I make is calculated” he says. “This isn’t a guessing game”.

Now that he’s here, Preston juggles many different hats…and shirts, costumes and gear. You’ll find him on the cover of romance novels by Vegas-based Wander Aguiar Photography. And he shakes up parties and private events by performing as “Bradley” for Wild Entertainment, the Steve Kim entertainment agency I told you all about right here.

Like Thompson, gal pal Natasha Kirby is a fitness enthusiast. She recently competed in the Salt Lake City Showdown, and the couple hopes to do fitness competitions together soon.

In their spare time, Natasha and Preston like to visit shelters just to spend quality time with the animals. Preston is especially fond of felines. Although having pets isn’t currently permitted where he lives, adopting cats is high on the list of Preston’s goals.

Despite his brawny frame and steely gaze, Preston is a philosopher at heart:

When you figure out in life that everything’s made to be broken….then you’ll truly understand how fragile life is. Just make me a Believer and I’ll follow… no matter the path.

All that introspection might be a little heavy at times, so he likes to lighten things up with a little outward inspection. By that I mean lots of selfies through the years…to chart his progress, of course:

On some evenings, you might spot Preston and his beefy friends (they call themselves G.I. Hoes) posing for photographs in front of Planet Hollywood or at the Linq Promenade. While other characters might hide behind padded suits or just stand there for a tip, Preston struts his stuff…and sometimes defies the laws of gravity.

Noteworthy traits – deep blue eyes, action-movie physique

Noel Dahl – photographer/humanitarian

Noel Dahl

Where you’ve seen him – charity events, cover of Las Vegas Night Beat

Most photographers like to let their pictures do the talking while they remain in the background. For Noel Dahl, those photos recently put him in the center of a controversy that played out on a Las Vegas television station.

You might remember Dahl from an expose I penned earlier this year. In it, I described how the highly-respected photographer was having his tasteful work slammed by ABC affiliate KTNV-TV as “lewdness”.

As always, this man with a generous and forgiving soul moved forward and continued to support the community as he has done for years. From raising fund for AIDS programs to providing food for the needy, Dahl approaches life with dignity and respect for all.

Noel Dahl and friends serving food to the homeless…

Last year Noel created a pin-up calendar featuring all-male subjects and donated 100 percent of the proceeds to charity:

Throughout my years as a photographer, I have had the privilege of shooting countless men for my own portfolio, but I have always striven to find a way of utilizing my photography skills to give back to the Las Vegas community. I hope to bring together local talent, the photographer community, and with the help of a few graciously supportive company sponsorships, I hope to rally support for the HIV/AIDS community and unite the LGBT community in Las Vegas.

Noel’s work for traditional family-style landmarks like weddings, engagements and portraits are stunning pieces of art. And his sexy fitness/physique photography draws performers from numerous Las Vegas productions like Aussie Heat, Zumanity, WOW – World of Wonder and Men of Sapphire.

“I love my job but what I love more is working with beautiful souls” said Noel. Those souls include gorgeous animals like his cat Jelly, who recently crossed over the Rainbow Bridge.

“It’s hard to be alone in my house/studio and not have him. He was always next to me, following me around. I have over thirty-one thousand pics, and almost half of them are of Jelly”.

Hubby Justin Dahl, who’s an events services manager for MGM Resorts, shares Noel’s grief over their lost fellow. But they have several other cats in the family to keep the couple’s hearts warm. As Justin told me “What can I say? I’m a sucker for a cute face”.

That would explain why he and Noel make for such a photogenic couple. Good thing they’re both as great in front of the camera as Noel is behind it.

Noteworthy traits – love for all creatures, unbeatable personal style

Ryan Worley – dancer/model/NPC competitor

Ryan Worley

Where you’ve seen him – Chippendales, charity events, NeuroLYFT fitness training

Sometimes it’s rough to be the new guy on a team. Not so for Ryan Worley. This twenty-seven year old hunk joined Chippendales last summer and hit the ground running. Ryan immediately became an audience favorite, attracting a legion of fans with his winning smile, shredded physique and fun-loving spirit.

Ryan’s colleagues at Chippendales tell me that they’re smitten by his infectious spirit and outrageous sense of humor. They say he’s unpredictable, spontaneous and wonderfully good-natured. I hear he’s a pretty good guitar player, too.

Those fun-loving qualities undoubtedly help Worley and his cast-mates get through arduous rehearsals, numerous public appearances and a wide variety of charity events.

It was only last July that the Danville, California native auditioned for Chippendales. Excitedly posting the news on his Facebook page that he was joining the world-famous revue, Ryan packed up and headed for Sin City. He quickly adjusted to a new life of celebrity encounters, calendar shoots and a real highlight: sharing the stage with reknowned dancer/choreographer/philanthropist Tony Dovolani.

While all of this sudden fame might to go the heads of lesser men, Ryan has remained humble and somewhat awestruck by the experience. He’s earned his place in the spotlight by remaining true to his goals and pushing towards success:

Never stop working toward your dreams regardless of what people think!! People will always try to push their insecurities and fears on you!

Having been raised in the Mormon religion, it must have raised a few eyebrows when Ryan announced he was about to become a sexy performer in Sin City. “It was a crazy transition”, he laughed. Ryan promises to tell me about that journey and lots more for an upcoming profile article. Stay tuned.

This summer, the fitness enthusiast and NPC competitor will be working even harder to prepare for his next bodybuilding show. Worley will be squaring off against other hard-bodied athletes in the “classic physique” category for the NPC Las Vegas Classic at UNLV‘s campus on November third.

I competed in bodybuilding in the NPC (National Physique Committee) back in 2014. Fitness is a huge passion of mine. It’s been the only constant in my life.

If that wasn’t already enough to fill Ryan’s slate, he’s teamed up with fellow Chippendale star Matthew Marshall to launch a new fitness brand called NeuroLYFT. The site and service promise an innovative approach to wellness:

Matt and I teach all the hacks to fitness. In addition, we focus on getting your mindset right for you to continue a healthy lifestyle. Meditation, nutrition and training are what we focus on…and in that order.

Most personal trainers only take you through workouts and then you are left on your own with the most important aspects of fitness. That’s why people fail.

At NeuroLYFT, we make the protocol to wellness easier. From life to the kitchen to the gym. We take your goals and reformat your life to show you the easiest, most effective way to transcend you past your fitness goals.

Staying in shape is not only a passion of mine but my career as well. It’s what I love to do. I want to share my passion with others and help them achieve their ideal physique…whatever that may be.

One look at the above photo proves that Ryan Worley knows how to inspire others. Where do we sign up?

Noteworthy traits – minimal body-fat level, maximum heartthrob appeal

Patrick Rivera – photographer/model/musician

Patrick Rivera

Where you’ve seen him – wherever gorgeous people are to be found

Apparently it’s not that unusual for professional photographers to look fantastic in front the lens, too. Such is the case for Patrick Rivera, a highly-respected camera-jockey whose services are sought after by many of the movers and shakers of Sin City.

Patrick’s gorgeous wife Mariah Nieslanik Rivera, dance captain and performer in FANTASY at Luxor, was behind the camera for this portrait shot above. But as she joked later, “He did the settings and everything… I just clicked the button”.

Having covered lots of red carpet events, I know that lugging camera equipment around can be quite a workout. In Patrick’s case, those efforts have paid off in spades. This mountain of imposing muscle looks fierce, especially when he’s relieved of his shirt. Whatever is in that camera case is working.

Patrick’s work is everywhere in Sin City….on billboards, in nightclubs, on magazine covers and in performer portfolios. His commercial clients cover the gamut from Chippendales to skin care lines and fitness services.

While Patrick enjoys the lighthearted aspects of his career, he’s quick to point out the seriousness of a picture’s lasting impression. He believes that one photograph has the ability to shape the way you feel and bring you into the moment with just one look.

To fully capture the spirit of an artistic subject, it is essential that the photographer embodies the lived experiences of many…having to dwell in darkness to dance in the light.

Art captures the intersection and interpretation of life’s saints and serpents, life’s triumphs and tragedies…reflecting the close calls, the soulful escapes, the beauty and raw emotion of our kindred spirit.

Patrick and Mariah share an entertaining and heartwarming view of Las Vegas. They’ve even hosted their own show on WCOBM.TV called “All About It! with Pat & Mariah“.

The fun-loving couple are currently enjoying some well-deserved sunshine on the sands of Hawaii. While they’re relaxing, Patrick’s latest project has been stirring up some excitement in the media. It’s a session with gifted singer/actress Ruby Lewis, who’s about to light up the Strip in her forthcoming production MARILYN – The New Musical. Enjoy!

Patrick with MARILYN star Ruby Lewis

Noteworthy traits – muscles and tattoos, ability to make stars shine brighter

Photos: Nick Ayler/Preston Thompson/Noel Dahl/Justin Dahl/Patrick Rivera/Ryan Worley via Facebook, Gelena Vainblat, Wander Aguir Photography, Noel Dahl Photo Studio, Patrick Rivera Studio. Cover photo by Jean N. Young

Vegas Pastry Chef Earns Top Nationwide Honor In NYC

Westgate’s Chef Stephen Sullivan “Takes The Cake” at 29th Annual Pastry Competition…

Admit it, Vegas fans…you love sweets. Chocolate, ice cream, pastries and desserts…the city is absolutely teeming with places to satisfy your cravings. We’ve got M & M’s World, Hershey’s Chocolate World, Ethel M. Candy Factory, Sugar Factory, The Chocolate Lounge and the World’s Biggest Chocolate Fountain at Bellagio.

With all of those superlatives, it should come as no surprise that the nation’s top pastry chef calls Las Vegas his home. And since he acquired that title just a few weeks ago, you can be assured that the opportunity to savor the country’s best pastries and desserts will be available on your next trip. Just head over to Westgate Las Vegas and ask to sample the world-class creations of Chef Stephen Sullivan.

Before delving into how he achieved the title of U.S. 2018 Pastry Chef of the Year, let’s take a look at how things began. Just like all legendary journeys, Chef Stephen’s story plays larger than life. His path to the pastry shop began in the United States Marine Corps while serving during Operation Desert Shield and Desert Storm.

Chef Sullivan was assigned to the kitchens and learned to bake for the overseas troops. With no previous background in baking or culinary training, his career seemed like destiny…and was about to become stellar.

Marine training gave me discipline. To make things at this level, you have to have training and discipline. God gave me artistic talent and the ability to care for quality and craftsmanship. Lots of what I learned ended up being self-taught.

To that end, Chef Sullivan opened up his way of thinking beyond the kitchen. He began by reading numerous books on pastry creation. That expanded to visiting museums and studying the shapes of sculptures, ceramics, pottery and glass artworks…something that he continues to do in his leisure time.

Sullivan’s formal education also became expansive, earning him certificates from Notter School of Pastry Arts, Jean Marie Auboine Chocolates and Pastry School, Barry Callebaut Chocolate Academy the World Pastry Forum and many more.

The Long Beach California’s mentor in Iowa was Master Chef Richard Schneider, a member of the American Culinary Federation and a faculty member for Le Cordon Bleu School of Culinary Arts in Las Vegas.

Chef Schneider has decades of experience in the hotel and casino industries, so it’s no surprise that his protege began a professional career in those types of kitchens as well. Chef Sullivan actually ended up as Executive Pastry Chef for his mentor’s son Chef Justin Schneider to open the new MGM Grand Casino Hotel in Detroit in 1999.

Hotel environments are great to spur creativity because I’ve been able to get better at different things…like coming up with great flavors and textures. Experimenting with various ingredients…sugars versus chocolates. Demands are unique at hotels than at regular restaurants or pastry shops. You get unpredictable requests. I can make something small that touches people or roll out something massive.

Massive, epic creations are indeed what had landed Chef Stephen his biggest accolades to date. While serving as Executive Pastry Chef for the renowned Fairmont Hotel in San Francisco, he designed and constructed a detailed, scale model of Golden Gate Bridge entirely out of chocolate. The giant “dessert” was commissioned in honor of the actual bridge’s 75th anniversary and was unveiled at the nearby Ghirardelli Square.

Chef Sullivan’s chocolate recreation of the Golden Gate Bridge on display…

Work on the project involved about forty hours of making the various sections and another three to assemble them. But researching the actual structure (he visited the bridge itself to accurately depict sections that were partly obscured by the surrounding landscape) and coming up with the designs took much, much longer.

“I enjoy making 360-degree desserts” he told me. “Things that can be examined so they’ll look great from all angles. I want you to be able to see as many different details in the back and sides as from just looking straight on”.

Using that same philosophy, Chef Stephen must have reasoned “Why stop at things you can walk around when you can bake something that can be physically walked through?” By that I mean a life-sized gingerbread house, made from thousands of molasses and ginger “bricks”. Those rectangular cakes were mortared together with frosting and capped by a nineteen-foot roof covered in chocolate shingles.

Chef Sullivan and his Fairmont Hotel colleague, Executive Chef jW Foster, constructed the gorgeous gingerbread house in 2010, an annual holiday tradition at the luxurious hotel. Guests and visitors were invited to walk freely through it. As you might imagine, the gingerbread house was another media sensation, even receiving coverage in Martha Stewart Living magazine and the San Francisco Chronicle.

After making significant impact in Michigan and California, the future star of Westgate‘s already-stellar culinary team relocated to Sin City. This was to accept a position as Assistant Executive Pastry Chef at the Venetian Resort in Las Vegas.

As much as he loved Las Vegas, the Californian’s home state was soon calling with an offer he couldn’t refuse…a position as Executive Pastry Chef for the iconic Beverly Wilshire Hotel in Beverly Hills. One of the largest and most luxurious in the Four Seasons portfolio, the Beverly Wilshire gave Chef Stephen the opportunity to present his creations for some of the most discerning and famous clientele in the nation.

No matter what he came up with, Chef Sullivan made sure his desserts were rich in visual appeal to add to their fantastic taste. I asked him if he felt any type of emotional loss when his spectacular cakes and creations were cut into and consumed. “Not at all” he replied. “That’s their purpose. And I’ll always have the pictures”.

One picture that will forever grace Chef Sullivan’s portfolio is above. It depicts his winning entries for the 29th Annual Pastry Chef Competition at the 2018 International Restaurant & Foodservice Show in New York City last month. This was an achievement eight years in the making…and Sullivan gives a great deal of credit to Westgate Las Vegas for helping to make it happen.

The reason I came to Westgate to improve their offerings and operations. Developing a team that works together is the key. Yes, it’s a creative job, but everyone needs to be productive, too. It helps to have people who care.

Chef Sullivan and Chef Steve Young at Edge Steakhouse…

That mutual support was very apparent when Chef Stephen was ready to throw his chef hat back into the competition world. After the super-successful presentation he and Westgate colleagues like Edge Steakhouse Chef Steve Young pulled off for the prestigious James Beard Foundation on Valentine’s Day 2017 (read about that event here), it was time for him and the resort to focus on the U.S. Pastry Competition in New York City.

Sullivan had first experienced this competition in 2010 and was eager to try his hand again. The timing needed to be right, though, as he wanted to be sure that everything at Westgate was running smoothly first. That required a self-sufficient support staff.

It helps to have people who care and are productive. I’m able to be successful because my team takes ownership of the business aspects. It wouldn’t be possible to advance my skills if this position required me to be stuck in an office, not working with the product.

Once he decided that 2018 would be the year to enter again, nearly two years of cumulative preparation were required:

I wanted to take things to New York represented the spirit and quality of Westgate. After all, they were sponsoring my participation and fully supportive. That was reassuring for me. There was never a time when I was nervous. It all came down to planning…lots of planning.

He also wanted to honor those who had dedicated their efforts with Chef Sullivan in the past. As he told So Good pastry magazine, his desire to win would “show respect to all the chefs who took their time to mentor and train me and show them that I did not waste their time”.

Being awarded Pastry Chef of 2016 at Las Vegas Food and Wine Festival

Each year’s U.S. Pastry Competition, hosted by Paris Gourmet, is built around a particular theme. The requirements are for one plated dessert, six signature pastries and a highly technical sculpture utilizing chocolate products by show sponsor Cacao Noel. In January 2018 it was announced that all entries would interpret “The Great Race” using any recognized form of racing…boating, cycling, swimming, etc.

Chef Sullivan quickly decided to design his showpiece around the horse racing he regularly sees on the world’s largest LED screen at Westgate Superbook. Once again, he committed plenty of personal time for research, studying the physical aspects and movements of horses and jockeys. And he wanted to make sure that the smallest details like flower petals and stems were convincing and lifelike.

After sketching the structure, he consulted another mentor who would become his coach for the project…World Chocolate Master and Executive Pastry Chef Vincent Pilon (of Cosmopolitan Hotel Casino). Together, they had less than two months to plan and design the entry in physical terms.

Chef Sullivan’s fascination with three-dimensional detailing depicted a horse and rider that seemingly leap out of the chocolate sculpture. To make it a reality, they had to fabricate various sections (horse, rider, trophy, flowers, etc) by selecting ingredients for color/shape/texture/flavor and a feasible means of bringing them all together. As you might imagine, the hours involved were intensive.

Once Chefs Sullivan and Pilon had everything created to their satisfaction, there was the matter of safely transporting all of it from Las Vegas to New York City. The delicate materials would require proper care to ensure that temperature and movement wouldn’t cause damage. Spare pieces were made as back-ups and everything was packed into custom-made wooden cases for the long flight.

Also traveling for the Westgate team were Chef Aaron Losch, head of the resort’s culinary operations (learn about him soon in an upcoming profile) and baker Alfonso Menendez.

Alfonso Menendez (left) and Chef Stephen at the U.S. Pastry Competion…

Mr. Menendez is Sullivan’s right-hand man and has twenty-five years of experience in the field. He came to Westgate with Chef Sullivan from the Beverly Wilshire to continue working together in the resort’s pastry shop. “The pastry family is small”, Sullivan told me. “We take care of those who have helped us”. Obviously it’s a partnership that Las Vegas pastry fans can be excited about.

All of that planning, effort, sponsorship, mentorship and collaboration came together when Chef Sullivan’s showpiece crossed the finish line in first place. He and the team brought home the title, trophy and the sculpture itself, which was displayed inside the Westgate Resort’s lobby.

It’s pretty remarkable to take top honors in an event of this scale after only the second attempt, but Chef Sullivan knew he had come there to win. Reflecting on the experience with me in a quiet section of the resort’s Restaurant Row last month, I was struck by how humble and truly genuine this gentleman is.

Wife Eva Sullivan joined Chef Stephen in New York City…

More than anything else, he seemed grateful to the people who believed in and sponsored him. And the mentors and colleagues who gave him their time. Most especially, he cherished the limitless support of wife Eva, who was by his side when the big moment came.

I got the impression that the happy couple enjoys the quieter side of Las Vegas. Despite living in a city of glitz and glamour, some of the best times they have are right at home. Sullivan told me they appreciate sharing their lives with parrot Puff and cats Zorrita (rescued in Atlanta) and Maya, whom they brought from Los Angeles.

Now that he’s crossed another major accomplishment off his list, Chef Sullivan envisions taking his skills to the international level. But first he wants to continue improving his contributions at Westgate Las Vegas. He feels that recent experiences at the competition will assist with that.

I always want to be a better manager and chef than the year before. Competing gives you the opportunity to advance your skills…not just in pastry-making, but in management and team-building. This experience allowed me to carry my team upward.

Those who own and run Westgate are a class-act. If your company doesn’t invest in you, then you can’t properly train your team and the guests won’t benefit. We do the same things here that I did in Beverly Hills. Westgate runs a smart business. They make the guest feel appreciated and still gives them value.

Anybody who comes here should feel good about spending their money.

Having spent three years at Westgate and being a part of the group that has reinvented this classic resort is something Chef Steven Sullivan will continue to treasure. It’s the little things, though, that he doesn’t want to overlook.

On a personal level, I want everything I make to continue being top level…and to still touch people. Hand-crafting a nice plated dessert or a good cookie are just as exciting as creating something on an epic scale.

With all the political crap going on in this world, the one thing that brings people together is food. Being a part of it is something special. That’s very exciting.

Chef Stephen Sullivan’s pastries, desserts and cakes are served throughout Westgate Las Vegas at banquets, special events, and daily at restaurants like Edge Steakhouse, Fresco Italiano, Sid’s Cafe and Fortuna.

Photos: Sammasseur. artandentertainme.blogspot.com, Chef Stephen Sullivan, Alfonso Menendez, Westgate Las Vegas, Beverly Wilshire via Facebook, U.S. Pastry Competition via Facebook, San Francisco Chronicle

The Many Sides of Savannah Cross

Palazzo’s infectious dancer brings razzle-dazzle to BAZ: A Musical Mash-up

Ever since its humble beginnings inside a small Los Angeles nightspot, BAZ: A Musical Mash-up has boasted a fluid cast. Performers and celebrity guests regularly step into and out of six iconic and several supporting roles. They often swap characters and lines…sometimes within the same performance, making each night a unique experience.

The genre-bending BAZ musical, a creation by LA-based For The Record, recently celebrated its 500th performance inside a custom-designed venue at Palazzo Resort. Although its tradition of rotating casts continues, one performer has been there through four different dance partners. Her name is Savannah Cross…and she’s someone you’ll want to experience on your next trip to the Strip.

Savannah grew up in Sandy, Utah, just south of Great Salt Lake. She spent her earliest years learning to dance at several studios around her home state.

I started dancing at the age of 6. Watching my older cousin compete is really what drew me into dance. I remember thinking to myself, this is it, this is what I want to do. From the time I started training at 6, I just never stopped and got even more immersed into dance.

During my first couple years of dancing, I saw the movie Center Stage and fell in love. I loved the idea that dance was something I could make a career out of and watching this movie made it all even more real. I also loved the work, energy and sacrifice that the dancers in the movie put into this crazy art form.

During high school, the ambitious teen traveled around the country with Hollywood Connection, a company dedicated to preparing dancers for their commercial careers. Despite her young age, Savannah performed in a variety of productions that displayed skills in hip-hop, contemporary and ballroom styles.

After graduating from high school, the dynamic young lady enrolled at the University of Utah‘s College of Fine Arts. While there, Savannah was member of their Performing Dance Company, which gave her the opportunity to work with several famed choreographers. As a result of her hard work and the enormous potential she displayed, Savannah received the prestigious Dizzy Feet Foundation Scholarship for her 2014-2015 year.

While less ambitious college students were spending their summers sipping margaritas on Mexican beaches, Ms. Cross was in Leeds, England, receiving intensive training at the Northern School of Contemporary Dance. And somewhere in those college years she managed to become a finalist on Paula Abdul‘s Live To Dance and appeared in a music video for singer Shaun Barrowes.

After earning a Bachelor of Fine Arts degree in Modern Dance, Savannah became an instructor at Utah’s Elite Academy, a unique dance studio that teaches children as young as preschool age. There she inspired other up-and-coming dancers and shared the knowledge she’d gained from an already extensive background.

Aside from dancing, I have really found a passion in teaching. I started teaching dance when I was 18 and instantly fell in love. I was so lucky to have such incredible and diverse teachers growing up and because of this I felt very informed when I first started teaching.

It was obvious that the girl from a small town in Utah was destined to accomplish great things. With the unending support of her loving mom…and her father as a faithful companion/escort to countless auditions, Savannah’s determination would soon pay off.

I have the most amazing support system and especially wouldn’t be where I am today without my mom and dad. They sacrificed so much to let me follow my dreams. Every vacation we ever took as a family was always for dance. A large part of me sticking with this art that can be so hard and grueling is because of those two. They never gave up on me and every second of everyday, they believed in me.

I have one sibling, a 12 year old sister named Dylann. She is now starting to dance and train heavily and it makes my heart so happy. Watching her flourish makes me want to be the absolute best version of myself each day.

As with so many other promising artists, Savannah Cross decided to try her luck in New York City. Although she had success there, a turn of luck would lead her to the bright lights and neon of the Las Vegas Strip.

The innovative Los Angeles-based cabaret troupe For The Record Live was catching on like wildfire. Their musical interpretations of the film works from directors Quentin Tarantino and John Hughes were drawing raves…and crowds. Their biggest hit so far was For the Record: BAZ, built around the scenes and music of avante-garde Aussie filmmaker Baz Luhrmann.

The production, interweaving love stories from Luhrmann’s contemporary re-imaginings of The Great Gatsby, Moulin Rouge and Romeo & Juliet was given a short stint at Mandalay Bay’s LIGHT Nightclub. Plagued by problems with the venue and its relationship with Cirque du Soleil, BAZ closed prematurely…but refused to die.

In 2016, Palazzo Resort announced a relaunch of the newly-named BAZ: Star Crossed Love. Cirque was now out of the picture and Venetian/Palazzo pledged full support of the acclaimed musical. This latest version of the long-evolving production would open with a mostly-new cast, a reworking of songs and scenes and a custom theater designed to showcase its cabaret-style roots.

What would eventually become my 2017 Best Production Show in Las Vegas was about to gain a brand-new ballroom star. This time, Savannah would be required to sing, act and play characters in addition to swirling around the stage. Here’s how she became a part of BAZ…in her own words:

I really never imagined I would be a part of a show like BAZ. Before I joined the cast, I was dancing for two contemporary companies in New York and I really thought that was my path. When I initially joined the show, I was somewhat hesitant having to sing and act, but now have come to realize that I have such a passion for the two. I do strongly believe that my background in dance and immense training that I did all over the world and in different styles, informed and directed me as a strong actor.

My initial start into the show was such a whirlwind! I received a phone call from a fellow dancer/friend who I hadn’t heard from in years. She started the conversation totally casual, and a few minutes into the conversation asked me if I would be interested in BAZ. I fell in love with the structure of the show and the incredible talent she described to me. Within days, I got a phone call that I was chosen for the role of Fran! I felt so incredibility lucky to be cast in the show without For the Record and the management team ever seeing me in person.

Everything happened so quickly, with only 3 days to learn the entire show, I became the first new cast member to come into BAZ. I instantly knew that I was meant to be here doing this amazing show. As of now, Scorsese: American Crime Requiem (based on the mafia films of Martin Scorcese) is the only other For the Record show I have seen, but it absolutely blew me away!!! I saw the show in Los Angeles with some others members of BAZ and I sat there thinking to myself, how lucky am I to be part of such an insanely talented family.

I have now had four different partners in the show and I will say that I have really been lucky with each boy. Two of the four partners are also from Utah and we actually grew up dancing together, which made the transition pretty simple. But I will say that there is an emotional toll when a partner leaves.

You end up building such a connection and relationship with each other in which you fully trust each other. I do think that it often feels like a “break up” to some extent and can take a minute to rebuild an entirely new connection with someone else.

Being able to build a connection between herself and others is definitely one of Savannah’s gifts. Whether it’s with her fellow performers, the people in the audience or her own students, Miss Cross is magnetic, energetic and completely mesmerizing.

This writer was fortunate enough to have once been Savannah’s student…for a day. As a member of the media, I was invited to participate in BAZ Boot Camp last summer, an event that allowed members of the press to live a day as a performer at the Palazzo Theater.

Savannah (center, rear) keeps a watchful eye on yours truly during rehearsal…

Despite my having two left feet and a pair of wobbly legs, Savannah and her dance partner Marcquet Hill rallied and turned us into dancers in a few short hours. Savannah’s positive reinforcement and patience were especially memorable.

Fortunately, the next round of students Savannah and cast mate Patrick Ortiz shared the BAZ experience with were fledgling local youth performers. During the past two years, the show’s team has partnered with Positively Arts Foundation to provide mentorship, collaboration and inspiration for students intent on pursuing a career in performance.

The cast of BAZ also put on the Positively Arts Holiday Spectacular at the Palazzo Theater last December. Featuring more than sixty Positively Arts students, the show brought performances of seasonal songs like “Silent Night,” “All I Want for Christmas Is You,” “This Christmas,” “Carol of the Bells” and “Let There Be Peace on Earth” to the stage with all proceeds benefiting the Foundation. For Savannah, teaching and performing on the same stage is something she will no doubt always relish:

I think its beyond amazing that I get to share something I love so dearly with others and help them find their own passion within the art. Watching my students grow is the most inspiring and informative lesson for myself.

Now that BAZ: A Musical Mash-up has surpasseded the 500th-performance mark and is about to celebrate its two-year anniversary on the Strip, it’s clear that something special is going on inside the Palazzo Theater. With people like Savannah Cross to teach, inspire and entertain, here’s hoping that she and the cast of BAZ reach for the stars with five hundred more…and beyond.

BAZ: A Musical Mash-up performs Tuesdays through Sundays at 8 pm. Tickets start at $64 (plus taxes/fees) and can be ordered here. VegasFool is currently offering discounted seats starting at $39(plus taxes/fees). Access that offer by clicking here.

Photos: Whitney Lauren Photography, Richard Brusky, Post Productions Photography, Marc Reynolds, Abe Larmas Photography, Erik Kabik, KTNV Morning Blend, Sands Corp.

Westgate’s Culinary Superstars: Chef Masato Shiga

International man of mystery lets his Asian cuisine do the talking…

Last summer I introduced readers to Bar Sake, the newly-launched Japanese Robata-style grill restaurant that I referred to “Westgate’s Hidden Gem”.

Unique in location, offerings and atmosphere, Westgate’s Bar Sake & Robata Grill is the perfect little venue to gather at with friends, a loved one…or to discover all by yourself.

Bar Sake‘s menu is as much about the great food as the unique beverage offerings. And while I had the privilege to discuss cocktail creation with Chief Mixologist Eddie Perales during that initial visit, Chef Masato Shiga stood off to the side and was noticeably quiet. I was to learn later that this is the norm for Chef Shiga. He’d much rather communicate via his food than chat with you about it.

Naturally, I wanted to discover what inspired and influenced the man behind these sumptuous dishes. And of course, to sample (quite) a bit more of his delicious creations…so we sat down to talk on a return visit before I enjoyed another great meal courtesy of Chef Shiga. Despite sampling plate after plate, it was me who did most of the talking.

I was surprised to learn that as Executive Chef, Shiga oversees not one but four distinctive restaurants within Westgate‘s “The Village”. Taking up a substantial portion of the resort’s restaurant row, the two-story Village complex is home to world-renowned Benihana, Silk Road Asian Bistro, Rikki Tiki Sushi…and of course, Bar Sake.

Rikki Tiki Sushi overlooks the flowing water and gardens in The Village

Presenting such a vast array of Chinese, Japanese and Vietnamese specialties would be a daunting task for any cuisinier, but Chef Masa (the name he most frequently goes by) is no ordinary culinary expert. He brings a lifetime of authenticity and experience to the kitchen…and your table. He began cooking in Japan and has continued to expand his collection of recipes through an illustrious career at top Vegas restaurants.

Chigasaki, Kanagawa

Chef Shiga was born in Chigasaki, a resort community on the Sagami Sea in the Kanagawa Prefecture of Japan. This largely tourist-based city is home to about 240,000 permanent residents. Considered to be a sister-city to Honolulu, Chigasaki is rich with Hawaiian and other Pan-Asian influences. It also lays claim to being the birthplace of Japanese surfing.

Growing up while surrounded by such a rich fusion of cultures undoubtedly presented many memorable dining experiences for the young Shiga. With Tokyo merely an hour’s trip away, it would have been easy for him to savor and learn how to prepare many regional delicacies and those from around his country and the world.

At the age of nineteen, Shiga began his education in culinary school. Along with Far East cuisine, he learned the fine art of French cooking…quite an interesting combination! And much like his previously-profiled colleague Chef Bruno Morabito (of Westgate‘s Sid’s Cafe), Shiga developed an affection for whipping up all-American breakfast dishes. Perhaps that’s why he eventually migrated to the heartland of the United States.

Vintage postcard image of Mikado Japanese Cuisine, Mirage Resort…

When we arrived here, I looked around and was…WOW! So much to see….so big! I knew this was where I wanted to be. We stopped at The Mirage and I went straight into Mikado Japanese Restaurant to apply. I’ve been in Las Vegas ever since.

After Mikado, Chef Masa moved next door to become assistant chef at Caesars Palace‘s famed Hyakumi. That was the first of several positions within the resort. Then came Bacchanal Buffet, probably the most famous high-end buffet in the world. After its successful launch, he moved over to the highly-acclaimed Nobu Japanese Restaurant at Caesars‘ own Nobu Hotel.

As has happened with so many other wonderful Vegas chefs, Shiga’s next step led him to Westgate Las Vegas. He oversees operations of all four of their Asian restaurants. On some evenings you may find him behind the robata grill that he personally selected for the opening of Bar Sake. It’s there that you’ll see him searing skewers stuffed with succulent meats, colorful vegetables and glorious seafood in an ancient and revered method.

Despite being an extremely reserved and private man, Chef Shiga loves the camaraderie of being on the Westgate team. He enjoys the mutual support of his colleagues and appreciates the ability to have creative control over the meals he creates for guests.

The Chef recounted an especially memorable time with his professional family at a company golf outing:

We were all dressed alike. Nobody had different kinds of shirts. Managers played side by side with staffers. Everyone was equal there. You could be talking to your boss, an executive, a server…it didn’t matter. I like that about working for Westgate.

The culinary artist was quite reluctant to discuss his personal life, as he values his privacy. He did tell me that he’s married and returns to Japan on yearly excursions to visit friends and family. He also enjoys attending American football games. But what he really likes to do is head out to the greens for a round of golf…even when he travels abroad.

Luckily for Chef Shiga, Westgate’s neighbor to the east happens to be the gorgeous Las Vegas Country Club. The two destinations have a long-standing relationship that offers hotel guests the opportunity to visit the private club via Westgate Golf Packages. So when the golfing bug hits him at home, Chef Masa doesn’t have very far to go.

With all of that responsibility and ambition, Chef Shiga somehow maintains a calming presence that suits the soothing atmosphere of the restaurants he operates. Those admirable talents and twenty-plus years in the business have made Westgate Las Vegas a go-to place for lovers of fine Far East cuisine.

Benihana fires up traditional Japanese steakhouse fare…

Chef Shiga is proud to offer unique items in an environment that exudes small-town charm. His dishes are pieces of art unto themselves, which is exactly how he likes it.

Now that there’s talk of an Oyster Bar possibly being added to the line-up at The Village, Chef Shiga may have trim back on his number of golf outings. But it’s unlikely that he’ll give up a place behind his treasured Robata grill. It’s the one sure thing tho make him smile.

Silk Road Asian Bistro, Rikki Tiki Sushi and Benihana open daily at 5pm. Bar Sake & Robata Grill operates limited hours – call (702) 732-5755 for more information.

Photos: Sammasseur, Westgate Las Vegas/Chef Masato Shiga via Facebook

After The Fall – “Le Reve” Acrobat Ryan Lyons

Chronicling the pain, suffering and risks that Vegas acrobats endure to entertain you.

Last weekend, former Le Reve performer Yann Arnaud suffered a fatal fall while performing in Cirque du Soleil’s VOLTA in Tampa. Fellow Le Reve acrobat Ryan Lyons suffered a shockingly similar accident during a live performance at Wynn Las Vegas several years ago.

Since this article was published on another site in August of 2015, Lyons has gotten married and relocated to Australia. He now works, among other things, as an aerial choreographer for singer Pink. What follows is a reprint of how the article originally appeared.

Ryan Lyons is a “generalist” in Le Reve – The Dream. Five nights a week he flips, flies, dances and dives for thousands of people. He has done so ever since the show opened more than ten years ago. While he considers his experience at Wynn Las Vegas to be a dream come true, for a short while it became something much darker.

One evening during the finale, Lyons suffered a traumatic injury that echoes the one that occurred at MGM Grand/Cirque du Soleil’s KA. Performer Sarah Guyard-Guillot, who also fell during the final sequence, died as a result of her injuries. That production was shut down for nearly weeks as safety protocols were re-examined. It reopened with a greatly altered finale (which has since been restored).

Ryan Lyons was much luckier than Guyard-Guillot. After a hospital stay and physical rehabilitation, he returned to Le Reve for another five years. Complications, pain, and the occasional surgery became a way of life, and he still deals with the physical and psychological aftermath of that accident.

Now in his eleventh year with Le Reve, Lyons has reached the “What next?” phase of his career. It’s a question that all performers must face when their bodies are maxed out but the soul still yearns to perform. As he ponders his options, Lyons has begun sharing his journey in a personal blog, which he calls “The Anchors Project”. In it, he hopes to motivate, inspire creativity and ultimately help others to find what their personal anchors are.

Here are a few excerpts from “The Anchors Project”:

“The finale act comes around, and I jump onto my porters to set up my second trick of (the) act. As they are launching me into the air, my left foot slips and everything just crumbles from there. In mid-air, I only hope to have enough rotation that I don’t land head first upside down. I end up landing back on the dry stage, taking all the force to my face and chest…and slide unconscious into the water.

I wake up on a spinal board with several athletic trainers and rescue personnel around me. I learn that I have shattered my nose, fractured some ribs and have multiple contusions to my lungs.”

You might think the life of a Vegas performer is all glitz and glam. It’s not bad by any means. We get paid to do what we love, and it often doesn’t feel like a job. What people don’t realize is how short-lived our career is (I certainly didn’t). They don’t see the ugly side of the job, fighting for contracts, pushing through each show with an ache here and an ache there.

The “show must go on” mentality of the corporate setting, or the fear of losing your next contract. We dance and flip around on stage, but we often struggle to “play the game” as we try to find a balance that will keep our passion alive. It is often truly the passion to perform that keeps us going.

Plagued by injuries, overuse of our bodies and sometimes not feeling valued for the risk we take with each performance, you are challenged to make decisions on what is important to you.

What is important to me now, as I reflect on this journey, is my health and well being. I often joke to my friends and say “I want to be able to walk when I’m 40!”.

I’ve learned that even despite many setbacks, I was still able to live my dream. That my strength and courage helped me move past my injuries and the obstacles that were placed in front of me. That my tenacity to keep going, always gets me to where I want to go. I now find myself motivating others to share their passion and to reach beyond their wildest dreams.

You can read more about Ryan Lyons by visiting his website The Anchors Project.

Photos: Ryan Lyons, Sammasseur

Hot Guys of Vegas: Dads and Sons

Get acquainted with the men who make their children, pets and parents proud…

With spring…and Father’s Day…just around the corner, it’s time to salute the young men of Vegas who inspire their families with talent, good deeds…and fantastic physiques and looks.

Alberto del Campo – athlete/performer/pole instructor

Alberto del Campo

Where you’ve seen him – Le Reve, KA, Las Vegas Pole Expo, The Beatles LOVE

Alberto del Campo (banner photo above) is one of those guys who seems to be unaffected by gravity. With athletic grace, he soars through the air and water, climbs tall objects with ease and is completely comfortable hanging upside down.

This handsome Spiderman/Aquaman hybrid from Barcelona is a real-life superhero to sons Alex (10) and Zack (8). Together the play, train, and have lots of fun outdoors. But when the sun goes down, Alberto joins his boys onstage at Mirage for The Beatles LOVE.

Father and sons, along with beautiful wife Genevieve Garneau, love being a seriously-fit circus family. Genevieve, a native of Quebec, is currently a performer in Le Reve and has previously been an artist for Cirque.

Alex is skilled at joining dad on the pole and young Zack is currently mastering aerial work on the straps. Both boys will no doubt continue to follow in their parents’ footsteps and be stars in their own right.

Alberto’s final evening with the cast of KA…

As for Alberto, his busy schedule is enhanced by a number of ancillary projects. Along with competing, he holds workshops in pole dancing and pole fitness. He’s also been known to choreograph amazing aerial sequences for Cirque du Soleil’s annual “One Night For One Drop” charity events. And if you’re lucky enough, you’ve caught one of his rare comedy performances in the naughty vaudeville act Golden Shower.

Del Campo may be a dad, but he doesn’t have the standard “dad bod” by any stretch of the imagination. This handsome father lives, breathes, works and teaches fitness…and it shows.

If you’d like to learn more about Alberto or attend one of his workshops, contact him through Aerial Athletica at (702) 848-7894.

Noteworthy traits – stunning flexibility, ability to look hot from all angles…

Chris Hodgson – dancer/singer/actor/model

Chris Hodgson

Where you’ve seen him – Jubilee!, Sex Tips For Straight Women, ad campaigns

New daddy Chris Hodgson has been steaming up the stages of Las Vegas ever since he arrived from West Yorkshire. This slim, towering 30-year-old has a voice that can melt ice and cheekbones that could cut diamonds.

Chris is currently starring as the object of everyone’s desire in Paris Casino‘s Sex Tips For Straight Women from a Gay Man. He plays Stefan, a technician who becomes the unwitting prop in a scheme to loosen one woman’s sexual inhibitions. With a body like that, do you really think he fails?

Hodgson studied his craft at U.K.’s Performers College of Corringham, Essex. He cut teeth in show business aboard the Holland America cruise line before settling down in the States. Since then he’s been working steadily in Strip productions like Jubilee! and 50 Shades: The Musical Parody, along with special events and fundraisers.

The performers in Vegas make up a tightly-knit community. They cherish Chris and his willingness to donate his free time for a worthy cause (he’s an ardent supporter of the LGBTQ). He’s frequently out and about with the city’s other artists, sharing jokes, outrageous behavior…and even the occasional spontaneous pole dance.

Last spring, Hodgson and wife Leah Sykes (herself an artist in Cirque‘s Zumanity) became parents to son Parker. Proud Chris is excited to be a new dad and relishes the time he gets to spend with his quickly-growing boy.

With such great genetics from both sides of the family, Parker will surely become a hearthrob in no time at all. Until then, big daddy Chris will be the one in charge of accelerating pulses around Sin City.

Noteworthy traits – gleeming pecs, swoon-worthy British accent

Cameron “Boom” Brown – dancer/athlete/mentor

Cameron Brown

Where you’ve seen him – Chippendales, charity events

Any fan of 80’s movies will remember Flashdance. That pop-culture phenomenon told the unlikely story of a Pittsburgh steel worker who moonlighted as a sexy dancer. With a little bit of tinkering (and a gender reversal). that blockbuster could easily double as a biography for Cameron Brown.

Cam is a Sharon, Pennsylvania native who put his substantial muscles to work in blue-collar gigs for JMC Steel Group and Wheatland Tube (a steel manufacturer). As a student growing up in Steeler country, the rugged young man was a popular football player and even received an offer to join the Pittsburgh Pirates. In other words, a local hero.

However, Cameron felt that there was something else calling to him “out there”. He wanted to see more of the world and expand his horizons (having grown up in the same area, I can testify that the culture in that region can be more than a little confining). He readied himself by studying marketing at West Virginia’s Marshall University, where the slogan is “Be Proud. Be a son or daughter of Marshall”.

Cameron hopes to continue making his father and mother proud…

After graduating, Cam decided he was ready to market himself. Perhaps he caught a late-night showing of Flashdance…and maybe that’s where he got the inspiration to follow Jennifer Beals’ path to becoming a dancer. Before you could say “What A Feeling“, this small-town boy with big dreams was soon strutting his stuff in the world-famous Chippendales male revue.

After becoming a hit onstage at Rio Las Vegas, Brown joined Chippendales for their world tour. His list of destinations included Berlin, Zwolle (Netherlands), Bolzano (Italy) and Korea. Seeing the world and being so far away from home added to his appreciation of his beloved family. The 26-year-old has one sister and several half-brothers/sisters. He’s especially close to his mother Deborah.

Not a day goes by where I don’t think of my Mom. I’m so very thankful to have my Mom in my life. Anybody who knows me knows I’m a huge mama’s boy and I have zero shame in that. She’s my world.

Currently on a break from touring, Cam is back on the Las Vegas stage, performing with his Chippendales brothers in their custom theater. In his free time he coaches children at i9 Sports, a Vegas youth organization. He believes that working with children affords him a peek at what the future has in store.

Cameron and his one of his youth soccer teams…

Working hard to make his friends and family proud will continue to be Cam’s primary goal. One day he sees himself building a strong foundation for a family of his own:

I’m not worried about Jordans, cars, jewelry, none of that. I’m focused on starting a career and building a home…so my future family can lay their heads down without any worries.

Noteworthy traits – massive shoulders, over-sized heart

Tyler Froehlich – dancer/model/physique competitor

Tyler Froehlich

Where you’ve seen him – Men of the Strip, Chippendales, magazine covers

If there was an award for “Happiest Hunk of Sin City”, it would automatically go to Tyler Froehlich. This Cincinnati Ohio native, one of three brothers, moved to Las Vegas last spring and immediately brightened the city with his infectious grin.

Like Cameron Brown, Tyler Froehlich’s story is straight out of a movie. Having just returned from an Army stint in Iraq, the war vet was living in his parents’ basement and ready for a change…but never expected that his life would take a turn of this magnitude.

Arriving in Las Vegas with MOTS owner Mike Foland…

Tyler was discovered via his Instagram account by Glenn Douglas Packard, the famed choreographer for last summer’s Men of the Strip. It must have been a bit of culture shock for the young man to go from small-town obscurity to a marquee on the famed Las Vegas Strip.

Photos from Tyler’s army days…

One thing that didn’t surprise Froehlich was the intense, dry climate of Las Vegas. During his four-year army stint, he spent 2011 in Iraq and 2103 in Afghanistan. His role there was as a Forward Observer, a military artillery spotter responsible for directing mortar fire on a target.

Returning to the States, Froehlich maintained his heroic physique, hoping to develop a career in fitness modeling and physique competition. He competed in three shows and became nationally qualified for the NPC (you can see pics from his competition here). Then the call came to join Men of the Strip…and things haven’t slowed down since.

Parents Carol and Randy have plenty to be proud of. They raised their son to have an infectious sense of adventure (and gave him a wild sense of humor), which might explain how he went from having no dance experience to sharing a stage with the likes of Jeff Timmons.

I had the privilege of meeting Tyler’s mom and dad when they came out from Ohio to see his MOTS debut last July. They’re as warm and kind as Tyler, who has a special bond with brothers Bobby and Pete. The tattoo on his chest reads “Famiglia”, which of course means “family”.

With MOTS on hiatus, the hard-bodied athlete began modeling for corporate events, providing entertainment at lavish parties and appearing in magazines. For the cover of QLife magazine‘s 2017 Halloween issue, Tyler’s sculpted physique provided a perfect canvas for artist Robin Slonina‘s exquisite body painting.

As of this week, the former Army veteran can now be seen creating heat at Chippendales. The latest member of the world’s top male revue can’t be more excited to have a regular gig…and continues to relish the opportunities that Sin City has given him. He approaches each day with excitement, a wacky sense of humor and appreciation for his good fortune.

“Life isn’t about the destination…it’s about how you get there”. Tyler Froehlich

Noteworthy traits – wild mane of hair, military-grade abs

Ron Remke – actor/singer/dancer

Ron Remke

Where you’ve seen him – BAZ – A Musical Mash-up, Jubilee!

Our final Hot Guy for this edition is Ron Remke. Ron’s dashing, suave, multi-talented and has a gorgeous soul. He’s also a stellar father in every sense of the word…the only difference is that his children have paws.

Remke was born in Reading, Pennsylvania (yep, another PA native) and studied musical theater at Penn State University (my alma mater). After graduating, he lent his vocal gifts to the Indianapolis Symphony Orchestra and released a glorious collection called Broadway Classics in 2012 (available on iTunes by clicking here).

As with so many bitten by the showbiz bug, Ron answered the call of Vegas and settled in with wife Alexandra (also a performer), whom he married the day after Christmas in 2014 (awww). The two purchased a house in Henderson the following September and have become the type of romantic couple that songs are written about.

The handsome couple were fortunate enough to share the same stage together in Bally’s legendary production of Jubilee!. Alexandra was the epitome of a gorgeous showgirl…and Ron was the dapper song-and-dance man. Together they entertained thousands until the show took its final bows.

When Palazzo announced the return of BAZ two years ago, Ron came aboard as a swing performer. That meant he had to know numerous roles inside and out, stepping into whatever was required. His stage presence and handsome looks make him the perfect Jay Gatsby…but he also gets to show his comedic flair during a vaudeville-style take on “Like A Virgin”.

All the ladies swoon over Ron…

Ron and Alexandra are active in animal rescue operations and have opened their home to many of the community’s needy pets. After adopting shelter animals Lilly, a 9-year-old poodle, and kitties Oscar and Olly, the Remkes now raise rescued kittens and act as foster parents for the adults.

Ron tells me that at this point they’ve gotten 19 kittens off to a promising start, bringing them to a healthy weight of two and a half pounds. Then they’re able to be neutered before receiving permanent homes through NSPCA Saturday adoption events.

It’s no simple feat to be both a heartthrob and a hero at the same time, but Ron Remke makes it look easy. He’s the ultimate ladies’ man, a total man’s man and a hero to the animals of the world. In other words, he’s the perfect guy.

Noteworthy traits – flawless teeth, slick dance moves, silky voice

Photos by Marco Mendez@lightandpole, Corey Fox Photography, QLife magazine, Sammasseur, Facebook