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Kester Masias got his start in New York, at Marseille in Hell’s Kitchen, going on to direct the beverage programs at the Megu Group.
The chef, formerly of Harvest by Roy Ellamar, is capturing the hearts of Summerlin’s avid brunch crowd
The brand-new resort opens in just three months with 15 restaurants, a 24-hour lounge, and a party-ready patio
• UES, a national leading engineering and consulting company, has hired Sam Palmer , P.E., CBO/CFM, F. ASCE, a Nevada professional engineer, as its Las Vegas branch manager.
With over a decade of industry experience, David Bonatesta brings local and regional expertise to Durango Casino & Resort as the lead mixologist. Bonatesta will drive the cocktail program with a unique perspective that reflects the unique spirit of the property while incorporating its desert inspiration and sense of place. He joins the team from his previous roles at NoMad Las Vegas, barmini and minibar by José Andrés and, most recently, Lev Group where he served as beverage director for Harlo Steakhouse & Bar, La Strega and Al Solito Posto. Bonatesta also served as head bartender at...