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FOR IMMEDIATE RELEASE Bazaar Meat by José Andrés Executive Chef Frank Medina. BAZAAR MEAT BY JOSÉ ANDRÉS INSIDE SAHARA LAS VEGAS Click Here for a Downloadable, Hi-Res Photo LAS VEGAS (January 2024) – Bazaar Meat by José Andrés inside SAHARA Las Vegas announces Frank Medina as its new executive chef. As part of the restaurant’s original team, Medina helped open Bazaar Meat in 2014 and worked at the concept for four years until 2018. Returning as executive chef, Medina brings more than 15 years of experience in the culinary industry to his new role. As executive chef, Medina is responsible for designing menus, creating new dishes, planning and directing food preparation and culinary activities, estimating food and labor costs, managing the kitchen and restaurant staff, overseeing budgets and ensuring all food and hygiene standards are met. In the coming months, he seeks to increase restaurant sales and lower the cost of goods sold. Prior to rejoining the Bazaar Meat team, Medina recently served as executive sous chef at Zuma Las Vegas, chef at CUT by Wolfgang Puck and cook at Somni Los Angeles. He is heavily inspired by his mentors and celebrated chefs Laura Vargas for her leadership and passion for the craft, Aitor Zabala for his strictness and technique and Steve Kestler for his creativity and ethics. Originally from Cuba, Medina attended the University of Havana where he earned a degree in computer science engineering. Outside of his role at Bazaar Meat, he volunteers at his church, spends time with his wife and young son, watches baseball and UFC and practices woodworking. “Nearly 10 years after opening Bazaar Meat, I am ecstatic to return to the five-star concept as executive chef,” said Frank Medina, executive chef, Bazaar Meat by José Andrés. “I look forward to continuing to offer guests world-class dining experiences inside the all-new SAHARA Las Vegas.” ABOUT SAHARA LAS VEGAS MEDIA CONTACTS # # # |
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