Bill Boyd of Las Vegas
Comes To Atlantic City
With A Pit Stop In New York
Story and Photos by Tim Boxer
HERE will be so many eating venues at the Borgata Hotel Casino & Spa, opening in June in Atlantic City, that food maven Bill Boggs was mustered to emcee a dinner party at The Supper Club in Manhattan where he introduced the hotel’s culinary staff to the press.
Boggs, a host of the Food Channel, showed us a world of dining rich in style, imagination and flair.
Executive chef Ron Ross is in charge of five of the property’s 11 restaurants, overseeing an eager staff of 35 chefs, 300 line cooks and 250 stewards.
Thaddeus DuBois is executive pastry chef and Victor Tiffany is vice president of food and beverage.
Bill Boyd (center) with longtime pals
Borgata’s fabulous style of elegance and flair is reflected in the unique brand of hospitality to be provided by several unique restaurants to be run by such renowned chefs as Luke Palladino and Susanna Foo.
In addition, Greg and Marc Sherry, owners of New York’s venerable Old Homestead Steak House, will replicate their landmark gourmet establishment at Borgata.
Chefs Aaron Sanchez and Edwyn Ferrari, along with executive chef Ron Ross, will operate Mixx, a Latin/Asian restaurant/nightclub. Now that’s a heady mix.
The dinner at the press party was marvelous, sumptuous and incredible, with a sampling of the culinary delights to be expected when Borgata opens in June.
Standing by proudly was Bill Boyd, whose Boyd Gaming of Las Vegas partnered with MGM Mirage to open this $1 billion joint venture, the first new casino hotel to be built in Atlantic City in 13 years.