Westgate Las Vegas – Page 4

SOUNDTRACK Brings Alive The Songs Of Your Life

Legends Clint Holmes and Earl Turner are the heart and soul of a superlative collaboration…

Earl Turner and Clint Holmes, the stars of Westgate’s new SOUNDTRACK production, amusingly carry with them a condition I call “Danny Gans Syndrome“. That is, they’re very well-loved by Vegas audiences but virtually unknown elsewhere. That’s unfortunate, as talent is…and should always be…universally recognized.

Clint Holmes (left) and Earl Turner light up the Westgate stage…

Yet Turner and Holmes continue to prosper and thrive on Vegas stages. The two friends have performed separately for many years and are mutual fans of one another. As Clint tells the story “When arriving in Vegas back in 2000, I did what every performer does…I asked “Whose show should I see?”. Everyone told me about Earl Turner…and they were right. He’s terrific”.

These days you’re just as likely to see Earl in the audience for Clint’s solo performances as vice versa. But when these two collaborate for an ongoing series of concerts at Westgate’s International Theater, it’s the fans who will be rejoicing.

SOUNDTRACK offers a familiar premise – cover versions of songs you know and love…and what they mean for memorable events in your lives and theirs. The target demographic is mainly folks forty and over, yet the gentleman do justice to current hits as well. It’s a well-rounded collection of favorites sure to please every generation.

Much of the fun of this anthology comes from not knowing what’s next, so I’ll try not to spoil things by pounding out a track list. Just know that artists as diverse as Bobby Darin, Stevie Wonder, Prince, Ed Sheeran and The Beatles get the SOUNDTRACK treatment, all done in the inimitable styles of the two leads.

Much like Human Nature JUKEBOX at Venetian, SOUNDTRACK bounces through the decades somewhat randomly, adding to the sense of spontaneity that makes productions like this such a joy. Between the songs are humorous anecdotes that convey a warmth these two have clearly shared through the years…both onstage and off.

Serena Henry…

Holmes and Turner fittingly open SOUNDTRACK with “The Boys Are Back In Town”. But this is far from an all-guys night at the theater. Talented back-up singer Serena Henry comes front and center….and owns the stage with a set of classic songs made famous by other female vocalists. It’s almost disappointing when Serena steps back out of the spotlight. Expect to hear lots more from Ms. Henry in the future.

Both stars also have their own moments alone onstage. Clint demonstrates the way he learned to be funky from his African-American father (his mom was a “proper British white woman”, he tells us). Earl shares his evolution from country tunes to a spot-on James Brown impersonation that will have you on your feet and holding your sides with laughter. They come back together for a scatting session that will leave you breathless.

Earl Turner…

The eight-piece band led by musical director Christian Tamburr is as attractive as it is talented. Standout saxophonist Rocco Barbato brings a huge slice of “sexy” to several solo moments including a vocal/instrumental jam session with Holmes.

Rocco Barbato…

The large International Showroom stage, once home to the likes of Elvis Presley, Barbara Streisand and the returning Barry Manilow, is nicely utilized with simple but effective sets. Lighting, sound and visuals are all what you’d expect from such a well-known venue. Costuming is pretty basic with the band in black suits and the gentleman in shiny pants and sparkly blazers. Ms. Henry dazzles in a series of flattering ensembles.

One thing that I’m personally pleased to see is a minimum of sing-alongs and “I can’t hear you!” moments. Those live-performance cliches are so overused…and quite frankly need to be retired. If I wanted karaoke I’d go to Ellis Island Brewery, so thank you SOUNDTRACK for sparing us many of the cornball audience-participation segments.

With Holmes and Turner both having busy solo schedules, the dates for SOUNDTRACK are somewhat limited. A next round of performances will begin July 5th and a full schedule of upcoming shows is available here.

Be sure to stake out a future date and mark this show down on your list of Vegas “musts”. SOUNDTRACK is one memorable playlist that should not be missed.

SOUNDTRACK performs on select dates at 7 pm inside Westgate International Showroom. Tickets start at $48 (plus taxes/fees) and are available here. Travelzoo is running a special for seats starting at $24 by following this link.

Photos: Sammasseur, Clint Holmes, Serena Henry, Rocco Barbato, Westgate Las Vegas

Video clip courtesy of Curtis Haines, Next Level Media and Entertainment

Sky Villas Part 3: The Verona

Photographer Greg C concludes his photo essay on Westgate’s Sky Villas…

In the world of casino hosts, the most coveted type of client is the “whale“. These super-high-rollers are enticed into visiting and remaining loyal by being showered with lavish treatment and perks. Usage of limousines and private jets, shopping excursions, star-studded parties…and of course, lodging in the hotel’s most palatial Sky Villas. All are intended to keep that high-roller on the property long enough to bet (and ideally to lose) large sums of money, and hopefully, to return in the future for more high-stakes wagering.

Sky Villas are rarely seen by the general public, and even more rarely are photographers allowed access to the degree that Greg C has been at Westgate Las Vegas. Today’s tour of the Verona Suite concludes his trilogy of photo sessions (take a look at the previous two here and here).

With any luck, we’ll be able to turn this collection into an ongoing series, one that gives our readers unparalleled access to those dreamy suites that adorn the clouds over Sin City. But for now, enjoy the Verona Sky Villa, courtesy of the staff and management at Westgate.

“My first impression was like stepping into a palace of Old World splendor…a blend of Italian Renaissance and Roman Glory. They say that you come to Vegas to party and see the sights — the room is just to sleep and shower (and, you know). Well, not so here. The Suite itself is an adventure. You could make a vacation out of it”. – Greg C.

The city of Verona in northern Italy is known for its art, architecture and spirit of romance. After all, William Shakespeare placed his titular characters in Verona for Romeo and Juliet. Once a colony of Rome, Verona is rich with statues, arches, domed ceilings, pillars and artistic motifs. True to its namesake, the Verona Suite at Westgate is ornate and overflowing with gorgeous detail and accents.

The Verona was the first of the three to be built (completed December 1994) and is the largest at 15,400 square feet. If you were a fan of the Robin Leach series “Lifestyles of the Rich and Famous”, you might recognize the three-bedroom Verona, which was once featured on that popular show.

Filmmakers used the Verona Suite as a stand-in for Liberace’s residence in the 2013 biopic Behind The Candelabra.

“The piano is a nice touch. If you’re a piano player, you have another reason to “stay home” in your suite. Talk about a nice ambiance to practice”.

“Those statues! The one staring back at you with imperious Roman hauteur….the demure young beauty protecting her modesty in the garden”.

“Yep…another awesome bedroom “suite within a suite”. And, of course, TV in bed…just what a vacationing Roman senator would require in the 21st century”.

“Relax by the fireplace AND soak in the tub at the same time”.

New hotels in Las Vegas have become somewhat clinical, almost office-like complexes. Their suites are tech-heavy and massive, yet could easily be found in any other city. It’s nice to know that glossy, lavish places like the Verona Suite still exist in Vegas and are treated with reverence today. They’re living reminders of a time that represented the true spirit of Sin City.

You can learn more about these accommodations on the Westgate Las Vegas reservation website. They are rarely seen by the general public and are usually reserved for their top-tier guests. Nine other themed “specialty suites” are also available…if you feel like living large and have the wallet to back it up. Click here to explore them.

There’s always room at the top. Don’t let them tell you that there is not. – Singer Adam Ant

This article previously appeared on another site. It has been updated.

Photos: Greg C.

Sky Villas Part 2: The Versailles

“Themes may be a bygone era in Vegas as a whole, but they live on atop Westgate” – Greg C.

Wordless sighs…that’s a typical reaction to the trio of Sky Villas that sit atop the Westgate Las Vegas tower. Resting like a crown atop the existing 29 floors, they are brimming with opulence and European style. Ornate, sprawling, and bordering on gaudy, the Tuscany, Versailles and Verona Sky Suites are the epitome of Las Vegas excess.

Photographer Greg C. returned for the second day of shooting at Westgate (part one is here) in 2016. Having been up there myself, I can assure you that very few things can prepare you for the extravagance…but a fancy-schmancy elevator embellished with artwork, mirrors, and a padded throne…er, bench, certainly helps.

“This suite was called the “Conrad” until recently……IMO the switch to “Versailles” was a good one– the old name was at odds with the classy “Verona” and “Tuscany”…. Conrad sounded a bit too “Joe 6-pack” to my ears…. wonder how they ever picked it.” – Greg C.

Stepping through the rotunda and into the Versailles Suite, one might expect a choir of angels to be singing overhead. This three-bedroom accommodation spreads out over 12,600 square feet.

High-rollers with concern for personal safety (and privacy) can bring their own “goons” to man the elevator rotunda’s security station. Bodyguards aren’t included in the villa’s rental rates, which start at $6,000.00 per night…and a three-night minimum.

Impressive columns, hand-carved furniture, domed ceilings and plenty of genuine gold accents over a peaches-and-cream palette make it easy for you to pretend that you’re in a French castle.

“Versailles does have plenty of decadent appeals. I could easily picture Louis XVI and Marie Antoinette living here if they got yanked into the 21st century. I almost expected to see servants in powdered wigs and pantaloons walking around in the suite…..those wall-sized paintings (and ceilings) really emphasize the theme.” – Greg C.

After a workout in the private exercise facility, guests can relax at an intimate dipping pool situated within the grand courtyard.

The two-story Versailles Suite has three bedrooms that can be accessed by a spiral staircase that rises 30 feet….or a dedicated elevator that is hidden behind an inconspicuous door.

Luxury abounds in the multiple bedrooms, with mural-covered walls and floor-to-ceiling windows.

This particular bedroom not only has the modern touch of a flat screen television at the foot of the bed, but also a terrace that opens onto this magnificent view.

“That open balcony – talk about the ultimate place to watch a sunset. You have a panoramic view of the Strip and mountains up there…a better view than many places, as Westgate is set back away from the Strip and allows you to really catch in the sights.” – Greg C.

“The upper-level balcony is well-concealed. You have to move back the drapes at one end of the windows to reveal the catches where the window swings out to allow access to the open deck. You can look down on the private pool area.” – Greg C.

What happens in Vegas might stay here, but that doesn’t mean it won’t be witnessed by somebody with a well-positioned telescope.

Guests won’t have to go far to relax in a marble whirlpool bath, which also comes with a view.

It may seem strange to use the word “small” in reference to the Versailles Suite, but it is the smallest sky villa at Westgate. The massive three-bedroom Verona Suite tops out at 15,400 square feet and will be featured in the final segment of this series.

If you happen to be a high roller in WOW Rewards Program and have scored access to any of the Westgate Villas or Specialty Suites, send me your photos and you might see them here. In the meantime, I’ll be sitting at the penny slots…playing small and dreaming of living large.

This article previously appeared on another site. It has been updated.

Photos: Greg C.

Sky Villas That Will Blow You Away

Photographer Greg C. unveils Westgate’s legendary 30th floor sky suites…

As the sun went down on the final days of Riviera, it’s unofficial title of “the Last Grand Old Dame of Vegas” quietly drifted eastward across Paradise Road. There, another vintage edifice continues to evolve and change while embracing its historic past. The more we explore its various facets and offerings, the more photographer Greg C. and I continue to be enamored by Westgate Las Vegas.

Westgate Las Vegas Resort began life as the International Hotel Casino back in 1969 and it rightfully took its place as one of the premiere destinations in the city. Elvis Presley was associated with the property much like Riviera and Sahara shared the Rat Pack. These days, while SLS Las Vegas has scraped away any significant remnants of the Sahara, Westgate salutes its history with a bigger-than-life statue of Elvis right in the heart of the lobby.

As Greg puts it, “I have to admit I really like how the place looks and feels. It has the nostalgia of the 20th century blended with the hustle of the 21st. Kind of like Caesars on the Strip, they have managed to keep the place going without getting stale and musty”.

While roaming the property on my own, I noticed the care in the details with which the resort had changed over the logos from “Hilton” and “LVH” (Westgate’s other former names) to the current one. It was evident in the ones laid into the marble flooring, etched into door glass and positioned on directional signs…as if they had been there all along. Brass accents, gold-toned trim, and glass chandeliers had been lovingly restored and polished, too, giving a vibe of “old Vegas” that still looked somehow contemporary.

My three-night stay a while back included a sleepover in the massive and ornate Hollywood Suite, which was stunning. So much so that I requested that our resident photographer Greg C have the opportunity to visit and shoot more of the upper levels. Well, it took awhile for things to come together, but now I have plenty of Greg’s photos to share with you.

One of Westgate’s representatives was kind enough to take Greg on a tour in 2016. Their first stop was the four-bedroom Tuscany Suite.

As Greg describes it: “The Tuscany is one of three Sky Villas built on the top level (30th floor), this one atop the east wing. Its decor dates back to the Hilton era. When you go up by elevator, you step out into a rotunda with three doors, one for (each of) the three high roller suites”.

“The Tuscany is the second largest of the villas at 14,500 square feet. It was opened in 1995, and some of the space that it occupies had once been a penthouse that Elvis stayed in back in the 1970’s. It was vastly enlarged in the 90’s”.

The pool view is an interior view as it is completely surrounded by the suite”. Greg C.

Next up will be the Versailles Sky Suite…

This article previously appeared on another site. It has been updated.

Photos: Greg C., Sammasseur (Hollywood Suite)

Bring Your Summer Sexiness to THE PLAYGROUND

New adults-only day club advances the Westgate evolution and invites you to be a kid again…

Earlier this year I introduced you to Eddie Perales, the famed master mixologist who bubbles with as much excitement as his creations. Known to the world as a Guinness record-holder and creator of outlandish displays of liquid madness, Perales promised me that he would have more in store for the summer season at Westgate. After my most recent visit, I can say that he was true to his word…and then some.

While other Vegas resort pools are just getting started, Westgate has been in the game since March. The sleek, sunny deck was opened two months ago with a heated pool, bright luxurious loungers, dazzling cabanas, attractive model-servers and a fresh, inviting color scheme.

Over on the south end of the sprawling deck, The Playground day club has been launched. This area’s designed for revelers twenty-one and over. Says Eddie “Our pool deck is a hidden gem. Families can share in the fun and excitement every day, but for the grown-ups, it’s The Playground“.

The Playground invites partiers to toss their inhibitions out the window and act like a kid again. The 21-and-over space has daily DJ’s starting at 1pm. There are games like cornhole, chess and jenga and plenty of space to stretch out in VIP Cabanas. Drink specials, discounts for WOW Reward Card members and themed days should have fun-lovers coming back all summer.

“Our ultimate goal here was to create something for everybody. The pool was like a blank canvas to me. It’s an great space and part of an iconic resort. I mean…just look at that view! We’re doing things in a different way here at Westgate” he added “and how we’re doing it is the key”.

Eddie’s unique background in the world of beverage service gives him a distinctive edge that few in the city can boast about. “I’ve worked on the supplier side as well as being a mixologist, so I understand all aspects of this business. I’ve been able to identify liquor partners that other resorts blindly miss. We highlight them to make unique drinks that you won’t be able to find elsewhere”.

For instance, Eddie is big on Santoyo Grand Leyenda Organic Tequila. The premium tequila is derived from agave grown on Mexican lands that must be virgin for at least four years. Tequila Tuesdays feature the product and WOW Reward Card members get happy hour prices all day. “You may remember that I was once a Tequila Ambassador. I know my tequilas, and this one is terrific”.

Another hot-ticket new partnership is with the legendary Dole Whip. That frozen pineapple soft-serve from Oahu’s Dole Plantation was once an exclusive to guests of Disneyland and Walt Disney World. Now, along with The Golden Tiki and Cowabunga Bay Water Park, Westgate is one of the few places in the continental U.S. to offer the refreshing treat.

As you’ve probably guessed, Perales created a special cocktail using Dole Whip and Mount Gay Black Barrel Rum. Topped with a slice of fresh pineapple and an orchid, the Dole Whip Cocktail ($13) comes with both a spoon and a sipping straw.

The Playground‘s Signature Cocktail Menu has thirteen varieties, each running thirteen dollars. Eddie points out that any of them can be ordered as a pitcher for $27, which equals four servings for roughly the price of two. “Our prices are way cheaper than what you’ll find on the Strip”.

Perales has a signature style of combining fresh fruits, bright colors and unusual combinations for the brightest, funnest cocktails imaginable. One look above will show you what I mean…a bright array of tempting and luscious indulgences that will have you feeling happier with each sun-drenched sip.

Perales and I met early one morning at The Playground before the crowd started kicking up. After sampling all thirteen concoctions with names like Strawberry Blonde (Ketel One, lemonade, Mike’s Hard Strawberry Lemonade), Bigger in Texas (Tito’s Handmade Vodka, lime, Baritt’s Ginger Beer), Passion Fruit Smash and Bananarama, I had to choose one to relax and chat over.

Eddie whipped me up a special size of Fireball Mojito…in a bucket!

Eddie watched closely as I stood up…and reached for the Fireball Mojito (Fireball Cinnamon Whiskey, lime, mint and club soda). “Really?” he exclaimed. “It’s my favorite, too. People said that you can’t do something like that. So of course I had to try it”. And yes, it was a fabulous contrast of flavors that had me back for an industrial-sized serving the next day.

Along with The Playground‘s new specialties, there are also familiar frozen drinks, beer, wine, and what Eddie calls “The least expensive bottle service in Las Vegas. It starts off at $65 for Hug L’originale Sparkling Wine (a European import that’s being called the hottest brand for summer 2018). Nobody else offers bottle service at that kind of price”.

Next to The Playground, Cabana Pool Bar and Grill offers a wide variety of snacks and meals. Choose from pizzas, beef and turkey burgers, sandwiches, wraps and healthier fare like California Rolls and Chef Bruno Morabito‘s famous Mojito Fruit Bowl from Sid’s Cafe. Of course, all of these items and more can be brought directly to your chair or cabana by the poolside servers. Check out the online menu here.

Also ready for roll-out are cabana-side cocktail carts. “I was inspired by the table-side guacamole carts at Mexican restaurants. Why not do that for cocktails? We can fill them with colorful fresh fruits and make drinks right at your own space”.

Sounds like a great idea to me…why bother to leave your lounger when you can be pampered like a celebrity? And the sight will surely attract new friends to your space. Eddie’s presentation certainly was a hit with these Vegas newbies who came over to hang out with me.

And speaking of pampering, adjacent Serenity Spa has joined The Playground to formulate a collection of Summer Spa Cocktail Body Treatments. Based on your favorite Playground Signature Cocktail, these pedicures and body scrubs include a serving of the actual cocktail, too.

Fox-5 KVVU-TV recently ran this segment on the Playground/Serenity Spa mash-up:

http://www.fox5vegas.com/clip/14352395/kicking-it-poolside-at-westgate-spa-pool

And here’s a terrific video of Eddie and the team in full “party mode” –

With the summer pool season just gearing up, now’s the perfect time to discover The Playground. You can party like a rock star without breaking the bank. And you might make a few sexy new friends before pool season is over. I know I will…wink wink.

The Playground launches daily at 1 pm during the summer season at Westgate Las Vegas Casino Resort, 3000 Paradise Road.

Photos: Sammasseur

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

Spa Days Are For Guys, Too

Yours truly indulges in a manly head-to-toe experience at Westgate’s Serenity Spa…

There’s an outmoded perception that spa treatments are something that only women are likely to enjoy. But those in the know realize that occasionally pampering our overworked bodies allows them to recuperate, regenerate and regroup for what lies ahead.

Men are most likely to use the fitness center and steam room/massage at a resort’s spa…but why stop there? Your skin, hands and feet take as much abuse as your muscles. They’ll also benefit from a bit of professional attention. And who knows…perhaps you’ll get other kinds of welcome attention in return.

As a guest of Westgate Resort, I was invited for a courtesy MVP for the Day package at Serenity Spa. The three-hour session included an aromatherapy elixir massage, Versailles rejuvenating facial and a spa pedicure. The retail cost for this package varies by weekday/weekend rates, but if you’re a regular visitor to my official Facebook Page you’ve seen the Groupon specials I post there (why not head over and click “Like”?).

If you’re new to the atmosphere and procedures of a spa, then read on. Being a former licensed massage therapist myself (hence the pen name “Sammasseur”), I know my way around these places and can help you to feel comfortable and prepared.

You’ll want to make your appointment(s) in advance, much like visiting a medical office. The staff at any legitimate spa is a collection of highly-trained and licensed professionals. They need to keep to their schedules just like your doctor does. You can always call to check availability during moments of spontaneity, but it’s best to plan ahead. If you happen to arrive late, it’s standard procedure for your service to finish at the originally-scheduled time.

To acquaint yourself with a spa’s services, check their online menu to see what’s available. Then decide what fits your needs and budget. Services can be chosen a la carte or in a variety of specially-priced packages. It’s worth noting that most spas in Vegas have adjoining fitness centers, pools and steam room/sauna/hot tub areas. Your fees normally entitle you to use of these amenities, allowing you to make a full day of it if you so desire.

As spas exist to promote relaxation and balance, it’s best to ease into your visit. Ideally, you’ll want to arrive a half hour or more before your first scheduled service. Once you’ve checked in, an attendant will take you to your gender-appropriate area for a tour. They’ll provide you with a locker, sandals, robe and some bottled water.

Cell phones are strictly prohibited, so you’ll want to shut off your ringtone and store the phone with your other valuables and clothing. On your initial visit you’ll be asked to fill out an intake form with questions about health and special needs. You can look over a description of proper spa etiquette by visiting here.

Before your appointment you may wish to shower, steam or slide into the hot tub to set that “Ahhhhhh” mindset into motion. Many spas are clothing-optional, but it’s best to bring a swim suit. You’ll want to make a trip to the restroom, too. Once prepared, head for the “relaxation room” until your attendant summons you for your services.

Relaxation rooms are generally equipped with plush chaise lounges, fruit-infused water, light snacks and fresh fruits. There may be magazines, a fireplace, candles and a TV with captions (no sound). Conversation should be quiet and kept to a minimum to foster the atmosphere of peacefulness.

My three-part package began with the massage. Eric, my usual therapist, is the talented young man whom I mentioned in a past article. Whereas previous sessions had been performed with Himalayan salt stones and deep-tissue therapy, today’s was structured around aromatherapy.

I was presented with a choice of fragrances based on natural elements like fire and water. Each selection is designed to promote a certain type of therapy or wellness. I went for “metal” which offers detoxifying benefits….perfect for recovering from Vegas indulgences.

A first massage can be a little disconcerting for the uninitiated. You can ease that concern by watching internet videos of how pro massages are performed. Let the therapist know of any sore, sensitive or ticklish areas….or just places that you don’t like being touched (bottoms of feet are a common one).

You’ll be placed under a blanket on a warm table with only the treated areas being exposed as necessary. There’s no need to worry about modesty, but once again keep in mind that you’re in the company of a state-licensed professional. Trust the skills of your therapist and allow your body to relax freely. Take deep, regular breaths and provide feedback if something doesn’t feel comfortable (pressure, speed of massage strokes, etc.).

At the midway point you’ll be asked to turn over. Some clients like to take a sip of water during this pause, which is another good time to confirm that all is going well. After you change from a prone position to supine (on your back), a soft cloth may be draped over your eyes to keep out the light. BTW, it’s perfectly normal and acceptable to fall asleep if you achieve a point of deep relaxation.

After the massage you’ll be escorted back to your respective spa area. You might wish to use the bathroom once again, and be sure to have more water….an essential ingredient in all bodywork applications. Then it’s back to the relaxation room to await your next service.

Step two for me was a facial. Once again, there are a variety to choose from based on your needs and skin type. There’s even a Gentleman’s Facial geared towards shave-weary faces. My slightly-aging (ahem) skin was eager to receive a rejuvenating treatment branded as Queen of Versailles. The line of products used for it are inspired by Jackie Siegel, wife of Westgate Resorts owner David Siegel.

Aside from short demonstrations at department-store counters and fitness expos, this writer had never received a full-service facial. They’re performed in a room that combines the tranquility of a massage studio with the clinical precision of a dentist’s office. My licensed esthetician, Kellee, invited me to get comfortable on a multi-position table before discussing my current skin concerns.

After covering my eyes to block out light, she closely examined my pores and skin texture under intense light and a magnifier. Then she discussed options for blemishes and trouble spots that might require special attention. Next was a multi-step process that included steam, applications of various creams/cleaners, massage…and some high-tech equipment.

Most of the facial was a relaxing and pleasant experience….some not. You see, trained estheticians perform “extractions” of blocked pores. This process can be little on the painful side…but so are most trips to the dentist. Fortunately it was followed with soothing gels and more massage to reduce redness and impart a healthy-looking glow. Improving your looks isn’t always wine and roses…but the end result was fantastic.

Speaking of wine, MVP Spa Package includes a glass of your choice. It was offered during my final hour, this time in the spa’s nail salon. Tori Lyn invited me to settle into a comfortable recliner with controllable heat and massage. Placing my feet in a glass bowl of swirling, heated water (and enhanced with LED lighting effects), I stretched out and allowed Tori Lyn to work her magic.

Getting a professional pedicure was another first for this guy. As you might imagine, the procedure involved trimming and shaping of the nails, neatening of cuticles and more massage.

The part I most benefited from was buffing and removal of calluses and dead skin from the toes and heels. That might sound uncomfortable, but soaking in moving jets of water beforehand made the experience quite pleasant. Moisturizers and soothing oils were applied to my feet and nails as a final touch.

After three hours of continuous pampering, I rose from my recliner feeling like a new man. As stated previously, you’re free to stick around and enjoy other areas of the spa. You might even want to get a contemporary new cut and style from the hair salon (Westgate’s iBlowDry Salon is open daily from 9am to 8pm). For myself, this was the perfect time to head back to the suite for a nap.

If you’re next stop after the spa is something more formal, be assured that full showering and grooming facilities are at your disposal. They usually include razors, styling products, antiperspirants and dental hygiene accessories. Ask your attendant for anything that might be lacking. They’re sure to have it…even a plastic bag your your damp swimsuit.

It’s standard procedure in American spas for the proper gratuity to be added to your charges (20% is the current norm). This will be disbursed in appropriate amounts to those who provided your services. I tend to give a little extra cash to the locker attendants, but the choice to leave additional for anyone is yours.

After a “guy’s day” at the spa, you’ll be prepared for whatever the setting sun has in store. With a full package of treatments to make you look and feel your best, there’s no limit to what you’ll be able to achieve in Sin City.

Westgate Serenity Spa’s business hours are from 6am to 8pm daily. Special discounted package rates are available. For more information or to book a service, call 702.732.5648. Groupon is currently offering limited-time deals for up to 50% off.

Photos: Sammasseur, Westgate Las Vegas, TripAdvisor, Yelp!, Quora

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

Westgate Turns Strip-side Gouging On Its Ear

Find out why I’m constantly fawning over Westgate Las Vegas…

At this point, many of you must be wondering about my constant crowing over Westgate Las Vegas. The explanation is quite simple, and a primary reason why this blog exists. I LOVE Sin City…but despise how it has turned from a value-packed destination into a town that practically rapes its guest with all kinds of bullsh*t charges.

I wrote a detailed report about those trends right here. It covers nearly everything that has gone wrong in Sin City over the past few years. I don’t mind saying that it’s a must-read if you haven’t visited Las Vegas in awhile, and is sure to open your eyes.

Westgate Las Vegas, unlike the Strip resorts, has taken an active approach to delivering the goods. Everything that you always loved about this city is still there (one caveat being the resort fee, but…) including great service, respect for its guests, striving for the best possible dining/entertainment and sleek, reasonably priced rooms/suites presented with an electric vibe.

The classic stylings of the former Vegas you (and perhaps your parents) loved are still here, polished to a glossy sheen and enhanced with modern conveniences and perks. All at a price that won’t make you feel violated when it comes time to check out.

The same philosophy applies to those infernal parking fees that were rolled out by MGM resorts two years ago (thanks for absolutely nothing, MGM). So while nearly all the major Strip resorts continue to gouge its guests ad nauseam, my favorite destination shows them how it should be done.

It’s worth noting that, since this article’s original publication nearly two years ago on another website, I have stayed numerous times at Westgate during non-peak/non-convention periods. During those visits, the gates were conveniently open..and so were the opportunities for free (and hassle-free) parking without even the need for ticket validation or a room key. Apparently the resort is enforcing controlled access only when the situation demands it…to enhance the experience of their own guests.

The following section, although a re-publishing, has been updated and revised with current information.

Ever since MGM Resorts instituted a complex and ever-rising parking charge at their Strip properties, it was only a matter of time before others like Caesars properties, Cosmopolitan and Wynn/Encore followed suit (let’s call it “resort fee deja vu”). But while these insulting fees basically stick it to everyone (excluding certain levels of play and resort-branded credit card holders), Westgate Las Vegas has a parking policy to protect and reward their guests.

That statement might initially sound like the infamous public-relations nonsense issued by Caesars Entertainment Corporation when they instituted resort fees “because the public demanded them.” Not so at Westgate, where the intent is clearly to ensure that their lots aren’t being jammed by drivers who are actually heading elsewhere.

You see, Westgate Las Vegas is in the sticky position of being both 1) adjacent to a convention center that charges hefty parking fees, and 2) located on a monorail line that takes riders all the way to MGM Grand and other properties along the way that now charge parking fees.

When I met with reps from the Westgate marketing team a while back, the subject of parking policies came up. Rumors had been swirling about MGM’s plans and Westgate was already considering their options to address the ramifications.

Soon after, both my friend (photographer Greg C.) and I separately discovered that the multi-story garages and open-air lots had been secured. Automated ticketing kiosks had been installed and a ten-dollar daily fee was now in effect.

But….this is important….the fee was reimbursable for hotel guests, restaurant diners, attendees to Westgate shows and those who come to visit the casino and sports book.

The “To Serve You Better” double-talk that’s usually issued in these situations is actually genuine here. Westgate patrons won’t have to be concerned that conventioneers and monorail riders are using up the available parking spaces.

Signs are liberally posted throughout Westgate to show where to get your ticket validated. Naturally, you’ll need to present your dining/show ticket/betting receipt/player’s card as proof of your patronage.

Then you simply insert that validated ticket into the automated exit gate at the lots and garages. Hotel guests have it even simpler, as their room key operates the exit gates as well.

In addition, Westgate charges $20 to utilize their valet service during events and conventions, especially those at the adjacent Las Vegas Convention Center. But once again, this fee is reimbursed for hotel guests.

While walking the property to photograph the lots, gates and kiosks, I noticed several circumstances where cars approached the gates, read the new policy signage, then backed out and left. This is only conjecture, but I have to assume that these persons weren’t actually Westgate customers, meaning the intent of the fees is working.

If this program turns out to be successful, perhaps we can eventually expect other resorts in similar situations (think Tropicana, Venetian/Palazzo and Treasure Island) to try their hand at customer-friendly parking programs. And once again, this could work in their favor to take on the money-grubbing bigger chains.

The policies and practices in Las Vegas are ever-evolving…and they’re rarely designed to truly improve the Vegas visitor’s experience. So, while MGM and copycat properties are using parking fees as a blatant cash grab, more guest-friendly resorts will be protecting their own.

That’s why I’ll be booking more stays at Westgate. You should consider them, too.

Follow this link for a current list of Westgate Las Vegas discounted room rates, packages and promotional specials.

Photos: Sammasseur

Westgate’s Culinary Superstars: Executive Chef Steve Young

Meet the charismatic star of the incomparable Edge Steakhouse…

In preparation for my ongoing series on the talent behind Westgate Las Vegas‘ Food and Beverage operations, I interviewed five amazing individuals. Each of them are standouts in their field, but only one had impressed me long before we actually met. That person is Executive Chef Steve Young.

My first dinner at Edge Steakhouse two years ago was part of a whirlwind series of experiences arranged by Westgate‘s management and PR teams so I could witness the stunning improvements they’d made since aquiring the property. To say that my dinner was the turning point of my opinions of Westgate would be putting things mildly. After that incredible meal (which ranks as one of my best ever), I developed what could best be described as a Pavlovian response.

From that evening forward, it has been impossible to walk through the off-Strip resort without encountering an Edge Steakhouse advertisement…and my mouth beginning to water. It is such that I often want to break from my path and head right for their reservation podium on Restaurant Row.

I arrived for my interview with Chef Steve as the Edge staff was in preparation to open for the evening’s business. Servers, bartenders and other staffers were efficiently going about their responsibilities. Young came over to greet me and we settled into an alcove near the entrance….far enough for some privacy but within reach if the Warren, New Jersey native was needed. As you’ll see, he’s a consumate professional.

The first personal detail I learned was that Young had been working since he was fourteen years old. Much of it was helping in the kitchen of a country club, developing cooking skills he’d learned from his family. That struck a chord, as working hard from a very young age was a common thread among others I’d interviewed…and a lesson on the virtues of ambition.

James Beard guest chefs receive a photo book of their experience…

At only 34, Chef Young has already achieved what many in his profession can only dream of…to prepare a dinner at the prestigious James Beard Foundation. This not-for-profit culinary arts organization, created with the involvement of Julia Child, honors chefs who make America’s food culture more diverse, sustainable and delicious for everyone.

The theme last February 14th for the presentation was “Valentine’s Day with a Vegas Kiss”. Chef Young and six other members of Westgate Resort‘s culinary team traveled to New York City, along with 40 crates of food, dishes, utensils and equipment. They created an epic six-course dinner for over eighty guests, complimented by 132 bottles of wine that also traveled with the Westgate team.

In order to appreciate that honor, one needs to look backward to where it all began. Chef Young credits much of his success to a mentor – Chef Andrew Lattanzio of NYC’s Culinary Institute of America. He laughed that Lattanzio didn’t play games when the lessons kicked in:

“Chef Lattanzio was really tough and let us know it. He used to say things like ‘I’m tired of half-assed cooks!’. I didn’t want that directed at me” Young recalled. “He taught us the how’s and why’s of technique. That’s what he drilled. Technique. Technique is everything. No dish will turn out right without the proper technique”.

“Chef Lattanzio always encouraged us to seek out the best working environments, too. “You HAVE to work for good people’, he’d say”. And so Chef Steve did. After achieving his degree, Young received a position as Sous Chef for New Jersey’s Due Mari and Due Terre restaurants at the age of 22. Overseen by Chef Michael White, these seafood/authentic Italian restos were favorites of the area (Due Terri has since closed).

In 2009, Young relocated to Las Vegas and started the year as Master Cook for MGM Grand‘s Joel Robuchon. This flagship location of the Robuchon collection of French restaurants sets the standard for a dozen locations spanning the world from Paris and London to Shanghai and Singapore.

Young absorbed the influences of his famous mentors, merged them with his own style (and that all-important flair….er, “technique”) and forged a plan to take on something big and bold. This time that “new” was a pair of gleaming towers looking to make a name for themselves on the crowded Las Vegas skyline…the Cosmopolitan.

Opening up restaurants in a new resort would be a daunting task for anyone, but especially for someone relatively new to the Vegas scene. For Chef Young, that challenge was heightened by becoming part of the team that set out to redefine the Vegas buffet experience.

Wicked Spoon redefined the Vegas buffet experience…

The Wicked Spoon Buffet was an immediate hit. Long lines and four-star reviews lauded the distinctive presentation of small plates, seasonal creations and cleverly-crafted original dishes. For nearly a year and a half, Young was Sous Chef for both Wicked Spoon and the resort’s massive in-room dining operations…until it was time to move upwards.

“Technique technique technique”…

Next up was a promotion to Chef de Cuisine for Cosmo‘s massive “Pool District”, a collection of three different daytime experiences which includes Boulevard Pool‘s Overlook Grill and the mega-popular Marquee Dayclub.

During his pre-Westgate tenure, Young estimates he was involved in the opening of 9-10 restaurants, most notably spending two and a half years as Chef de Cuisine at The Henry, Cosmo’s 24-hour casual eatery.

“I started to get a little bit cocky while at the Cosmo“, he laughed. His handsome face flushed a little bit while recounting this. “It was time for the people around me to offer a little bit of attitude correction“. He didn’t go into details on the matter, but seemed thankful that things course-corrected to everyone’s satisfaction. As a result, Young spent five successful years at the fledgling property.

Chef Steve and wife Sara enjoy the active life in Las Vegas…

This phase of his career was filled with two very special personal events – marrying sweetheart Sara (a teacher for the Clark County school district), and the birth of their daughter, who just turned six years old.

Even though the youthful Young was taking on the toughest responsibilities of his life, he still managed to revel in the thrills of Vegas. That included racing go karts, target-shooting in the desert…and having a blast in nightclubs around the city. I can’t provide proof, but rumor has it that the master of steak is a closeted fan of Vegas favorite In-N-Out Burger.

In 2015, the newly-reborn Westgate Las Vegas was attracting some the Strip’s best and brightest culinary wizards to become a part of their new team. Noteworthy food/beverage stars like Chef Bruno Morabito and master mixologist Eddie Perales came aboard, and Young left Cosmo to launch the Sin City incarnation of Edge Steakhouse.

Westgate Park City is home to the original Edge Steakhouse…

You might recognize the name of Edge Steakhouse if you’ve visited Park City, Utah. The award-winning original location at Westgate Park City is considered to be one of the best steak restaurants in the United States. Having just dined there, I can testify that Edge Park City is a superlative experience with impeccable service and some of the absolute best dining in the region.

Stepping up from Chef de Cuisine to Executive Chef for Edge presented an entirely new set of challenges for Chef Young…from redesigning the existing space to laying out the extensive kitchen. Then of course came the hiring/training of his staff and creating his own Vegas-style version of Park City’s menu.

One eye-catching example of his contributions is the dry-age room. Installed in full view of the restaurant’s exterior, visitors can check out the various meats, which are labeled and displayed in a beautiful tasteful presentation. The effect is impressive, much like the bottles of wine that line the walls of the dining room.

Now that Edge Steakhouse of Las Vegas has become a runaway success (matching or perhaps even exceeding the standards set by its Park City parent), the recognition and awards have been flowing in.

Chef Steve was chosen as “Best Rising Chef/Rising Star” for 2017 in the culinary categories of Silver State Awards, which recognizes excellence and achievements in Nevada’s exemplary individuals and companies.

He has since become a somewhat regular face on local talk shows, where he shares his newest dishes, often created around seasonal favorites.

Once our conversation was over, Chef Steve escorted me to my table, where he shared some of his favorite dishes. Instead of describing my impressions, I’ll just let the photos do the talking.

Baby Beets Salad with burrata cheese and pistachio ($14)

Silk Road Spicy Shrimp appetizer with sweet chili reduction ($16)

Sunchoke Ravioli with parmesan foam is one of Chef Young’s favorites…

Sea Scallops with butternut squash, pomegranite and pine nuts ($37)

Wagyu ribeye cap ($75)

From what I’ve seen, Chef Young and Westgate are an impeccable pairing. Building a new restaurant “from the ground up” is a difficult achievement on its own. But together, this team has taken a recognizable brand, given it their own unique stamp and made it into one of the most fabulous and award-winning dining spots in the city.

After our interview, one of Westgate’s other chefs jokingly shared with me his admiration for Chef Young:

Steve Young is a very, very methodical man. He plans out everything, writes it all down…as if it’s his own “Bible”. He has very strict way of operating a restaurant. Some of us chefs are wild cards, but not Chef Steve. He’s totally by the books and everything has to be perfect. It drives me crazy, but it clearly works. That’s just the way he is…and I love him.

Edge Steakhouse Las Vegas is open Tuesday through Saturday from 5 pm. Call 702-732-5277 for reservations or more information.

Photos: Sammasseur, James Beard Foundation, Westgate Las Vegas, Steve Young via Facebook, KTNV via YouTube, lasvegasnow.com, Yelp!