Friday, March 18, 2005 | 8:49 a.m.
It gave me great pleasure to learn recently that Gamal Aziz, president and chief operating officer of MGM Grand, was to be honored as the Nevada Hotelier of the Year at the 26th annual Las Vegas International Hotel & Restaurant Show. The show will take place April 27-28 at Mandalay Bay Convention Center.
The Nevada Hotelier of the Year Award will be presented at the International Hospitality Awards luncheon on April 27 from 12:30 p.m. to 2 p.m.
It's quite a coup to achieve the position and recognition that Gamal has established in less than a decade. His journey from his first Las Vegas position as vice president of food and beverage at Caesars Palace to president and chief executive officer of MGM Grand was a steady one, and was done with a promise and a handshake from J. Terrance Lanni, CEO and chairman of the board of MGM Mirage.
That was the way things were done in Old Las Vegas -- and even in the not-so-old.
I met Gamal the week he arrived in Las Vegas to fill the position of vice president of food and beverage for Caesars Palace. We became friends almost immediately. He had traveled the world and had worked at fine hotels, where he delved into the workings of every department.
Gamal's interest and curiosity was endless. He never aspired to be part of a kitchen, but he loved good food and he did want to discover the best chefs and let them have their head to develop their own direction.
Julian Serrano (Picasso) and Michael Mina (Nobhill, Seablue and Michael Mina) prove his point. And there are more to come.
"What makes your association with Terry Lanni so satisfying?" I wanted to know. "He empowers me to do what I think is necessary," was Gamal's response. "I'm allowed to do what I have to do. He encourages me and supports me."
"It doesn't take much to please your customers. They want consistency, substance and elegance. They want the assurance that they'll have the same experience each time they visit. A caring, attentive staff is of the utmost importance."
"Gamal was unanimously selected by our board because he truly exemplifies what this award is all about and he gives back so much to his industry," said Van Heffner, president and CEO of the Nevada Hotel & Lodging Association. "Gamal is committed to leadership, community involvement and he sincerely cares about each and every one of his employees."
And as a devoted husband and father, he always has time for his family.
When Gamal accepts the award he will join a prestigious list of of past award winners, including Lanni, Steve Wynn and other luminaries who blazed a new trail through a small desert town with gaming as its largest industry, and transformed it into a sublime dining and shopping destination.
Easter Brunch at Ritz-Carlton: Sunday Brunch at the Ritz-Carlton, Lake Las Vegas is always a lovely experience. On Easter Sunday it's even more so.
The sumptuous spread at the Medici Cafe and Terrace will feature crab cake Benedict, prime rib with horseradish mashed potatoes, herb-crusted rack of lamb, endive and Maytag blue cheese, honey-baked ham, cold poached lobster and asparagus salad and Bailey's Irish Cream French toast.
Diners may eat inside or out. Both sites have views of the lush Florentine gardens and Lake Las Vegas. This sit-down service brunch includes custom-blended prosecco or vodka cocktails and a bountiful dessert assortment.
A fixed price is $55 for adults; $25 for children. A special Ritz Kids menu for ages 5 to 12 is is also available for $12 per child. A fine selection of wines and other beverages are available a la carte.
Reservations are a must. Call 567-4700 or 567-4600. Brunch hours are 11 a.m. to 4 p.m.
Jean-Philippe Patisserie at Bellagio: Jean-Philippe and the Easter Bunny are working their cottontails off day and night to get ready for the holiday. The list of goodies available in the patisserie and by phone is a miracle of munchies.
The Easter specialties will be available in the shop up to three days before Easter. Prices start at $6 for a small Easter egg filled with almonds and hazelnut chocolates.
Most beguiling are the cartoon characters: a tall turtle, a train or airplane, a 14-inch Easter Bunny, filled Easter eggs in sizes up to 25 inches, a bear (without attitude), a convertible race car 20 inches long and 25 inches tall ($475), an Easter Tree house ($575), papier mache eggs from France filled with goodies (eat the sweets; save the egg), and much more. Individual Easter pastries are $6 each.
All items can be ordered by calling 693-8788. Don't delay. There are never enough worker bunnies to fill the baskets. Things could get hare-y. What a glorious sight the cafe will be when it's abloom with animals and eggs. Have a cup of tea or coffee and a pastry while waiting for your order. Please! No bunny-hopping in the cafe.
To learn more just call the number above.
Lunch at Sensi: Sensi, the delightful new restaurant in the Spa Tower at Bellagio, recently debuted a new lunch menu. Sensi Chef Martin Heierling raises fusion cuisine to new heights. One never knows what the charming young innovator will offer next. It really is interesting and delicious fare. Typical is the atypical NAANwich, tandoori-cooked turkey breast with cucumber relish and dried cranberries or a seared diver sea scallop salad and butternut squash soup combination. There are Thai beef and chicken lettuce wraps and Sensi's beef burgers on a soft house-baked bun with beer-battered onion rings and hand-cut fries. There's so much more. Call Sensi for additional information.
New hours at Il Mulino: Il Mulino New York in the Forum Shops at Caesars is now serving dinner nightly. Lunch is served noon to 2 p.m. Monday through Saturday. For reservations call 492-6000.
No columns next week. Happy holidays everyone.
archive
