So recent is the development of the fine dining scene in Las Vegas that Light Group executive chef Brian Massie, who in 1999 helped Charlie Palmer open Aurerole in the Mandalay Bay and then became executive chef at Charlie Palmer Steak at the Las Vegas Four Seasons, qualifies as a pioneer. A 1996 Culinary Institute of America graduate, he began his career working for Lidia Bastianich in his native New York, then apprenticed in Italy before hooking up with Palmer. In 2001, he became ...
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