International experience graces our kitchens
We have a proud history of culinary achievements here at Harrah’s Resort SoCal. Food and Wine awards? Yep, we have those. Decadent food dusted with 24 karat gold? We have that too. Classically trained chefs whipping up dishes with the latest techniques? You betcha. With a kitchen touting some truly impressive accomplishments the task of keeping a kitchen crew in culinary harmony may sound daunting. Trust us, it is. But with a bit of experience and international knowledge we have someone up to the task. Say “hello” to new executive chef Michael Marshall.
With over 30 years of experience chef Michael has dished it up in some of America’s finest kitchens including the Omnia, Hyatt Regency and Hilton. With an insatiable craving to learn he took his skills to the international level with a stint aboard cruise ships touring the coasts of North and South America.
Boasting a french background and classical training, chef Michael doesn’t have a “favorite dish”. He has favorite techniques! “I love sauces, it’s crucial to french technique.” says chef Michael. “I lean towards the finishing of the dish. Having said that, I like to be very diverse using my international background to create new flavors which I will then teach my team… I love food that is light, bright and fresh”
So what can your taste buds look forward to on your next visit? Flavor, and plenty of it. And did we mention local? “When I say ‘local ingredients’ I don’t mean it because it’s a food trend. Creating dishes from local ingredients make for flavors that are more fresh, better tasting and speak for themselves. There’s no need to mask them with other flavors” says chef Michael. “I can’t let all of the secrets out, you have to come in and try it!”
