SPRING/SUMMER 2015
STEVE WYNN
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CONTENTS
SPRING/SUMMER ISSUE 2015 • NO. 27
FEATURES 28 Steve Wynn: It’s Elemental Steve Wynn reveals his backto-basics approach in creating transporting and intimate hotels. By Andrea Bennett
60 Nightlife Spotlight: Night Of Your Life There’s no resting on your laurels for Wynn nightlife. When you get to the top, it’s time to innovate. By Michael Kaplan
Nude organza and beaded flower dress ($6,190), crystal pavé spike necklace ($1,295), and petal feather print Aliah sandal ($1,090), all by Oscar de la Renta. Oscar de la Renta, Wynn, 702-770-3487. Marbled clutch by Judith Leiber ($4,495). Bags Belts and Baubles, Wynn, 702-770-3555
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Wynn Golf Club is undeniably topnotch, but the player experience sets it apart from even the world’s best. By Larry Olmsted
72 Macau Spotlight: Floral Artistry Colorful, celebratory flowers make Wynn Macau guests feel like they’ve arrived at a party in progress. By Matt Kelemen
PHOTOGRAPHY BY BONNIE HOLLAND
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68 Luxury Spotlight: Par Excellence
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72 Style & Beauty 36 A-List: Bold Moves The best of the season’s accessories are fush with color. Photography by Brian Klutch
76 Natural Beauty
86 Petal Perfection Wynn and Encore’s vibrant forals show of the fnest jewelry in bloom this season. Photography by Brian Klutch
94 Beauty: Spring Forward Brighten up your skin with the hardest-working botanicals in the beauty business. By Tess Eyrich
98 All Access: Cool Meets Complex The return of spring brings a fresh wave of watch designs sure to rekindle every man’s timepiece desires. By Roberta Naas Photography by Marshall Troy 20
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photography by barbara kraft (flowers); brian klutch (accessories)
The lush spaces of Wynn and Encore ofer the perfect backdrop for spring’s freshest fashions. Photography by Bonnie Holland
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68 54 FOOD & SPIRITS 42 Food for Thought: Tableau Vivant A charming, light-flled reftting of the formal Tableau now has a lively menu to match. By Andrea Bennett
102 Kitchen Confdential: Mutual Admiration The best dining recommendations come from the professionals. By Amy Zavatto
54 Food Spotlight: The Best in Alfresco With Country Club, Mizumi, Lakeside, and Terrace Pointe CafĂŠ, Wynn ofers a delightful outdoor dining experience to suit every whim. By Beth Schwartz
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108 Last Call: Libation Sensation Pay tribute to musical theater’s most showstopping numbers with an equally applause-worthy drink. By Chris Stave
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photography by barbara kraft (golf); robert miller (tableau)
ConTenTs
c ontents
94 in every issue 48 Discoveries: Rave Revue
ShowStoppers Director Philip Wm. McKinley shares three of his favorite moments throughout Wynn and Encore.
Parties, places, and people that populate the world of Wynn and Encore.
104 Back Story: Fashion Sneak Peek
After months of research and planning, T he Wynn C ollection—a tightly edited boutique of exclusive fashion and cosmetics—opens in July. By Juliet Izon
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On the CoverS left (in-room):
Tableau’s patio is among the best places in Vegas to enjoy alfresco dining. Above (newsstand):
The exuberant floral hot air balloon by Preston Bailey has become a landmark in Wynn’s atrium.
photography by barbara kraft
50 Wynn Sights
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2 ANDREA BENNETT Editor-in-Chief
JOSEF VANN Publisher
Wynn Editorial Advisory Board Maurice Wooden, Michael Weaver Wynn Resorts Liaisons Nehme Abouzeid, Aga Abram, Shane Collins Deanna Pettit-Irestone, Taylor Shields, Hedy Woodrow Senior Vice President and Editorial Director Mandi Norwood Vice President of Creative and Fashion Ann Song Creative Director Nicole A. Wolfson Nadboy Executive Fashion Director Samantha Yanks
3 1. Jeff Green is a professional photographer who has been shooting for the last 20 years and based in Las Vegas for over 30 years. His images can be seen in our golf feature and Steve Wynn’s letter. “As a hotel and resort photographer for the past two decades, I can truly say that Wynn and Encore stand among the finest properties in the world,” says Green. “The level of excellence and design, both in interior and exterior environments, is impeccable. I have seen every area of the resorts, and I am always impressed with the continuous attention to detail and quality.” 2. Having covered Las Vegas’s culinary scene for the past decade, writer Beth Schwartz has savored her share of memorable meals at Wynn Las Vegas. Her most recent was at Lakeside last December. “I had the opportunity to dine with Lakeside’s dayboat fisherman, Greggie Lind, who works the waters of Hawaii pulling in the freshest catch,” recalls Schwartz. “In fact, we ate fish on Friday that he had caught on Tuesday.” For this issue of Wynn, she explores both the menus and alfresco dining highlights that Wynn diners can expect to relish in upcoming months. 3. Award-winning travel and sports journalist Larry Olmsted has been writing about golf for more than two decades, as he does in this issue’s Luxury Spotlight. “It’s tough to beat walking from a room in a five-star hotel to the first tee in five minutes—you just can’t do that anyplace else here,” he says. “Between that and the caddies, conditioning, facilities, and food, it all just cements the luxury experience that the interconnected Wynn resorts offer. Tom Fazio told me that while he can play golf just about anywhere, he likes to go to Wynn for his own golf vacations, and now I understand why. It’s a first-class self-contained experience, but with easy access to all of the best of what Las Vegas offers.”
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Senior Managing Editor Karen Rose Special Projects Art Director Anastasia Tsioutas Casaliggi Art Director Jessica Sarro Photo Director Lisa Rosenthal Bader Photo Editors Katherine Hausenbauer-Koster, Seth Olenick Associate Editor Tess Eyrich Fashion Editor Faye Power Copy Editor David Fairhurst Research Editor Ava Williams Senior Digital Imaging Specialist Jeffrey Spitery Digital Imaging Specialist Jeremy Deveraturda Digital Imaging Assistant Htet San Advertising Sales Susan Abrams, Kathleen Fleming, Irena Hall, Alexandra Halperin, Alison Miller, Norma Montalvo, Jeff Nicholson, Dan Uslan, Josef Vann, Jessica Zivkovitch Distribution Relations Manager Jennifer Palmer Sales Assistant Rue McBride Director of Positioning and Planning Sally Lyon Positioning and Planning Manager Tara McCrillis Production Artist Alisha Davis Traffic Supervisor Estee Wright Traffic Coordinators Jeanne Gleeson, Mallorie Sommers Wynn magazine is published by Niche Media Holdings, LLC. The entire content is copyright of Niche Media Holdings, LLC. No part of this magazine may be reproduced without the express written permission of the publisher. Wynn magazine does not assume liability for products or services advertised herein. Wynn magazine is a registered trademark.
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Crisply manicured hedges in the garden outside Sinatra transport diners across the Atlantic.
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o one relishes a back-to-thedrawing-board moment like Steve Wynn. When he began conceptualizing Wynn Las Vegas, he knew that his ideas would need to stand up against some of the most successful on the Strip: his own. So in approaching his design, he dug all the way down to instinct. “When I bought the Desert Inn and was standing looking at the land that is now Wynn,” he says, “I knew that I would have to compete with the first hotel on the Strip that had not been constrained by budget. With Mirage, I’d had to watch my money; I’d built a $600 million hotel in a $200 million town. But by the time we got around to Bellagio, the town was established and I tripled it up. So now I was going to compete with one of my own hotels that was a no-budget job on a big piece of property with a primary location, and I thought, Well, what are we going to do here?” He examined the realities of the land he was standing on. In 2005, some would say that a property that far north on the Strip could only be a secondary location. But not Wynn, whose philosophy is that the hotel makes the location, not the other way around: “The hotel is the destination. The Dunes went broke where Bellagio was—twice.”
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Wynn had already designed a tropics-themed casino with a spewing volcano and an elaborate paean to a town on Lake Como, and it would be easy for a less progressive hotelier, faced with designing another hotel, to get mired in what the next special effect would be. Instead, Wynn rejected every preconceived notion one might have about a Las Vegas hotel. “I said to myself, I need something that resonates with human aspiration. And I laughed a little bit at this little bit of personal dialogue and then said, That’s the right way to think of it, Steve. But what does that mean?” For Wynn, it meant going back almost to the primordial soup. “We had to get hold of the primary sources that resonate with people,” he explains. “Why do we love sunny days or hate dark cloudy days? Why do people love being near the water? The truest way to create a destination that people will want to return to is by linking it with the human desires for light and air and water that transcend design. Now you’re getting to the nitty-gritty. That is how you resonate with human aspiration.” Every new design is an opportunity to learn from a past project, says DuRuyter Butler, Executive Vice President of Architecture for Wynn Design and Development. In this case, Wynn quizzed
from top: One of Steve Wynn’s favorite views, on the Esplanade at Wynn; Steve Wynn.
photography by barbara kraft
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his inner design circle on their favorite places in Bellagio, and with no other cues, he says, the Wynn Design and Development principals invariably turned to the kinds of places that humans seem genetically programmed to love. Butler and Roger Thomas, Executive Vice President of Design for Wynn Design and Development, liked a certain terrace because it looked out onto the water, while someone else cited a meeting-room balcony surrounded by trees that looks over a pool. “I was not surprised,” Wynn says. “All of us were gravitating toward spaces that opened up to the outdoors, with water and sunlight.” Onto these basic human instincts, Wynn layered the simple movement of the arabesque—the swooping shape that best describes both the Wynn and Encore towers. “In a town where action and movement are important, a curved tower gives some subliminal excitement,” he explains. “Your eye processes information sequentially, so a curve makes you follow it. Wherever possible, we don’t go square; we slant and curve and go round.” Another reason for the curve was to create a sense of intimacy. “We had explored an exploited Italianate grandeur at Bellagio at the expense of everything,” Wynn says. “In order to have a big lake, I pushed the lobby all the way to the south. I made compromises.” What resulted, Butler explains, were walking distances that can surpass the length of a football field. Cutting back on those distances and creating a welcoming, hospitable environment became the goal, Wynn says. “What’s better than grandeur? It’s intimacy. Nobody ever talks about going to the biggest hotel in the world. People want to go to the most intimate place. Intimacy trumps grandeur.” Part of creating intimacy involves connecting indoor and outdoor spaces, adds Butler. “At Bellagio, we took that to one level: Bellagio looks out at the lake from some places, but out on some ugly street views from others. At Wynn, it was important to us that when you were inside, you were in a beautiful place, but also that you look out at something pretty.” Ask Wynn about his favorite place in the hotel— a site where human aspiration meets design—and you’ll get an unexpected answer: an unmarked spot on the Wynn Esplanade about halfway between Louis Vuitton and Chanel. “There is a moment when you’re walking between those stores and you can stop and see the carousel horses in the distance. All of a sudden, the fronts
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photography by barbara kraft
An exuberant foral carousel by Preston Bailey in Wynn’s atrium lends a feeling of perpetual spring.
STEvE WYNN
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correction. “My role is to take these ideas and make them a reality,” he explains. “Sometimes we’ve already broken ground, and sometimes we’re already far along on a building. One time in particular, I said, ‘You know, I have to keep my staff excited, and now we’re going in a different direction.’ And he has said, ‘When we’ve done radical departures, did we ever make the project worse or did we always make it better?’ He’s right. Every time we’ve radically departed from the original plan, we’ve made it better. We don’t call them departures now; we call them ‘betterments.’” Wynn Palace opens in Cotai in 2016, and Wynn’s newest hotel, in Everett, Massachusetts, follows in 2017, but while the designs may be different, you can be sure he approached them with the same core idea. “Forget the television and the antitheft devices and the computers,” he says. “Forget the marble and the hand-woven fabrics. That’s stuff. What are we doing here? We’re creating places with an unusual guest experience that people will want to repeat and love, and we’re filling them with people who are as proud of these places as I am.” And in creating that unusual guest experience, Wynn may go so far as to tame the elements—or at least recreate them. During a New England blizzard, what will it feel like in the new Everett hotel? Wynn smiles. “It’ll feel like spring.” n
“Nobody ever talks about going to the biggest hotel in the world. Intimacy trumps grandeur.” —steve wynn
above, from left: Diners at Lakeside have front-row seats to the show on the Lake of Dreams; elegant cabanas at the Tower Suites pool.
photography by barbara kraft
of the shops turn left and those wonderful round columns, with their crosshatched travertine design, are marching around the corner at Chanel. They’re backed up by the natural light pouring in on the trees of the atrium, and on the floor are the big flowers that Roger took out of scale in the tiles. The space sweeps, you think something’s happening around the corner, and it’s an exciting little moment.” But those sun-dappled little atriums throughout Wynn and Encore represent something of a design correction themselves, Wynn adds. Partway through the construction of Bellagio, he had the notion of opening up indoor space into a conservatory. On an afternoon flight from Paris, he was looking at a copy of the hotel floor plan. “The high-rise was poured up to 20 floors, but we hadn’t started the public area yet,” he recalls. “I was looking at the lobby and the L-shaped building where my office would be, and I said to myself, That’s too good a location for my office. There are no seasons in the desert, and people come three or four times a year. Suppose I could have cherry blossoms like Washington, DC, in the spring and orange and crimson in the fall.” Wynn has no compunction about scrapping an idea midway through construction, says Butler. Every day is an opportunity for a course
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Tableau’s seatbacks are adorned with delightful masks painted by artist Kazumi Yoshida.
Tableau ViVant
T
here is no better way to greet the warmer months than by sitting in an airy conservatory with a full view of a pool surrounded by warming bathers—and no danger of being splashed. Conservatory dining at its best strikes a coy balance between whimsical and elegant. big crystal clear windows let all the light in, though it should never get in your eyes. dishes are formal and, most of all, colorful in spring and summer, but not so overwrought that a fortuitous crop of garlic ramps or fiddlehead ferns
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couldn’t make a cameo appearance during their brief seasons. This kind of sparkling, well, tableau is what the restaurant Tableau has come to represent, and a vibrant new menu matches the feel of the room—now in its more playful, less formal second life. After a design perk-up, the menu, already beautifully sourced and thoughtfully considered, needed a chef to breeze in with whimsy and freshness. executive Chef Paul Zlatos was no stranger to Wynn. After training at Le Cordon bleu and starting his culinary career in Scottsdale, Arizona, he moved to
photography by robert miller
A charming, light-flled reftting of the formal Tableau now has a lively menu to match. by AndreA benneTT
Las Vegas, where he served as chef tournant for Alex Stratta at Alex until the restaurant closed in 2010. He then helped to open Lakeside, working alongside chef David Walzog until 2012, when he decamped to California and Hawaii to be Oprah Winfrey’s personal chef—although he and the chefs who preceded him won’t disclose the details of their time with the Queen of All Media. At the end of 2014, Zlatos returned to Wynn to elevate the food to the level of Tableau’s perennially summer décor, and his newest dishes evoke happy memories for him. The new Acai Booster, for instance, a slurry of frozen berries studded with strawberries, banana, homemade granola, and orange blossom honey, “is one of my favorite things,” Zlatos says. “I’d walk down to the beach with my wife or kid and eat one of those and chill out. It feels like such an indulgence, but I didn’t want to go home and take a nap.” A server pours bright-green sweet pea soup around a little dome of blue crab, lemon crème, fresh mint, and baby carrots. Stir it around and all the bright flavors explode (softly) into the soup. A Caesar salad is deceptively unadorned; it’s the rustic crunchy and chewy croutons and deeply garlicky dressing that make it special—and minimalist in a way that no other Caesar can successfully claim. The grilled prawn salad, whose big juicy crustaceans sit atop crunchy quinoa, baby asparagus, Boston leaf lettuce, red endive, and a little quail egg, is a bright rainbow of a plate. And all of the new dishes follow Zlatos’s philosophy of simplicity: “You shouldn’t have to think about how you’re going to eat something. If you put three great ingredients on a plate and make it taste amazing, that’s half the battle.” The chef himself favors the soft and buttery Burrata—which appears for spring with smoked prosciutto, sugar snap peas, candied pecans, arugula, and aged balsamic. He’ll pair it with the season’s best tomatoes in summer, “and we might play with it—it could be apricots or grilled peaches or figs,” he says.
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from top: Grilled prawn salad, with quinoa, baby asparagus, Boston lettuce, endive, and quail eggs; Executive Chef Paul Zlatos in the Tableau kitchen.
photgraphy by sabin orr
fOOD fOr THOugHT
photography by sabin orr
FooD FoR THougHT
In fact, explains Roger Thomas, Executive Vice President of Design for Wynn Design and Development, the restaurant has evolved into the playful room diners experience today. And the new décor demanded dishes that are as colorful and effervescent as the space itself. “The original had a more formal feeling. It was the exclusive enclave of the cognoscenti at Wynn, tucked away and made exclusively for them.” While the pool view of the terrace hinted at garden informality, the materials—a carpeted floor in a large floral grid and wood finished with a textured paint—gave it a patina of age and dignity. The Louis XVI dining chairs were upholstered with a heavy fringe, and the windows were formally draped. “That vocabulary reminds us more of French formality than fun,” Thomas says. By the time Steve Wynn decided to perk up the room—open for breakfast, lunch, and weekend brunch—in the summer of 2012, the habits of Las Vegas diners had changed. Comfort was now the priority. Always a proponent of keeping the best things in the room, Wynn and the design team retained the bones of the place—the architecture, the bar with its rope-textured front. But off came the heavy drapes and out went the carpet, replaced by a translucent bronze solar shade that disappears into the ceiling when not in use and a checkerboard marble floor, its slightly more live acoustics creating just the right amount of convivial buzz in the room—for all the resorts’ guests. The original color of the windows would stay, however. Years earlier, Thomas sampled the green of the outdoor treillage at Petit Trianon, on the grounds of the palace of Versailles, and that is the very particular green you will see today. The ceiling was livened up with a saturated bumblebee yellow. What guests take away is a rich but open escape that feels as if they’re dining right by the pool—which one can actually do on the terrace immediately outside—but with all the niceties of an indoor space. And before guests could fall into a Louis XVI period piece, Thomas wiped away the formality of those chairs with a masked face on the back of each one, painted by Kazumi Yoshida and printed on Clarence House fabric that he had been saving for just such an occasion. “It’s a bit of comic relief in the room, provided as a foil for formality and classic architecture,” Thomas says. Now filled with Chef Zlatos’s lively dishes, restaurant and cuisine work in colorful concert to give you a sense of endless summer. n
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clockwise from top left: Sweet pea soup around a dome of blue crab, lemon crème, fresh mint, and baby carrots; creamy Burrata—which appears for spring with smoked prosciutto, sugar snap peas, candied pecans, arugula, and aged balsamic; the new Açai Booster, with berries, banana, homemade granola, and orange blossom honey.
AVAILABLE AT WYNN LAS VEGAS AND ENCORE POOLS
Discoveries
rave revue ShowStoppers director Philip Wm. McKinley shares three of his favorite moments throughout Wynn and encore. PhiliP Wm. mcKinley, who helms the ever-evolving musical spectacular Steve Wynn’s ShowStoppers at the encore Theatre, has become something of a fixture at Wynn and encore since the show's first planning meeting last June. “i find when i’m at Wynn, i smile and laugh as i’m walking down the hallways, " says the Tony award nominee (he directed Broadway's The Boy from Oz, starring Hugh Jackman, and Spider-Man: Turn Off the Dark). Here he shares three of his favorite things about his new home away from home.
1. red 8
"During previews and rehearsals, the creative team would often go for working dinners, and red 8 is great for a business meeting. sitting and sharing with people is a great communal feeling. red 8 doesn’t take reservations, but there’s a small room that’s curtained off at the side of the restaurant, and we'd often request this cozy nook. We’d order two or three appetizers and entrées to share—they have such great spring rolls and steamed dumplings. i enjoy the simpleness of the pan-asian food without a lot of sauces. i love their chicken with cashews, and General Tso's chicken is also a favorite. after a long rehearsal day, i’d order some coconut ice cream for a perfect late-night treat."
"When i'm at the resort to work on the show, i often stay for long stretches—my longest was six weeks. i usually stay in the Tower suites, which are lovely, and all the rooms are spacious and open, with beautiful views, whether strip side or golf course side. They're some of the largest rooms in Las vegas and laid out beautifully. after a long day of rehearsal, i long to sit in a hot, deep bath; the waterfall faucets make you feel like you're in your own private spa. Before i arrived, i’d been having back problems, waking up every hour in the night. every room at the resorts has an amazing, firm, pillow-top 'Dream Bed.' i slept better than ever before in my life—so i bought two for my home! Now, whether i'm home or at Wynn, i'm sleeping on a Dream Bed."
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3. lake of dreams
"after working all day inside, it's so nice to sit outside, and it's always a complete evening dining experience if you sit out on the patio, enjoy a meal, and take in the shows that happen on the Lake of Dreams. conceived and created by Mr. Wynn himself, the shows have been designed by some big names—Michael curry, Kenny ortega, and Patrick Woodruffe among them. They're mini-productions, with the lights, music, and stunning imagery. The dancing orbs are just delightful. What’s wonderful for the people dining is the fact that the shows are only a few minutes long and they’re not intrusive—they don't take over your conversation. it's unique entertainment you won’t find anywhere else."
photography by barbara kraft (red 8, lake, room)
2. guest rooms
L I F E
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C E L E B R AT I N G E L E G A N C E S I N C E 1 8 3 0
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WYNN SIGHTS
FLAIR FOR CARE NAEEM KHAN FASHION SHOW AND NATHAN ADELSON HOSPICE FUNDRAISER AT WYNN LAS VEGAS
PHOTOGRAPHY BY AUDREY DEMPSEY/INFINITI PHOTO AND SAEED RAHBARAN
clockwise from top right: Lee Medick and Joan Hammer; Ardi Najmabadi, Jodi Fonfa, Vanessa Houssels, and Dawn Hume; silent auction items; Carole Fisher and Brad Garrett; runway models; table dĂŠcor; Beth Barbre, Mariam Afshai, Jane Schorr, Sharon Jenkins, and Nancy Houssels. center: Designer Naeem Khan
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Wynn Las Vegas 702.770.3559
WYNN SIGHTS
JACK DANIEL’S DINNER AT SINATRA AT ENCORE LAS VEGAS
PHOTOGRAPHY BY SAEED RAHBARAN
clockwise from top left: Robert Finkelstein, Sinatra Executive Chef Theo Schoenegger, Charles Pignone, Jack Daniel’s Master Distiller Jeff Arnett, and Jimmy Edwards; Cami Novak, Jeff and Taylor Yucha, and Chris Picone; Michael Monge, Schoenegger, and Arnett; Sinatra’s capello chocolate mousse dessert; Frank and Jennifer Scardino.
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Wynn Las Vegas · 702.770.3520
Food spotlight
The BesT In alfresco With The Country Club, Mizumi, Lakeside, and Terrace Pointe CafĂŠ, Wynn ofers a delightful outdoor dining experience to suit every whim. by beth schwartz
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opposite page: Grilled fresh hearts of palm with sugar snap peas, watermelon radish, and a goji berry/passion fruit marinade at The Country Club. above: Chef Guía’s summery watermelon gazpacho with crab meat and avocado. below: A waterfall view from The Country Club’s patio.
photograhy by sabin orr (hearts of palm salad); barbara kraft (patio)
he recipe for properly enjoying spring and summer begins with a beautiful meal of the freshest food served in the plushest, most verdant outdoor setting. Imagine savoring strawberries and Champagne while birds fly high above lofty trees and impeccably manicured lawns and koi cavort in a stream near a waterfall. All in the middle of the Mojave Desert. “When I talk to the guests on the patio, they can’t believe what a great setting it is, and they can’t believe they’re in Las Vegas anymore,” says chef Carlos Guía of Wynn’s The Country Club. “Even for me, in the afternoon, I like to take a break and walk out there and take in nature and collect my thoughts.” Perhaps those walks inspired Guía’s new menu items. “You have some lighter ingredients in spring and summer,” he says, “like our grilled fresh hearts of palms with sugar snap peas, watermelon radish, and a goji berry/passion fruit marinade, or the baby heirloom tomatoes that I’m pairing with Burrata cheese, basil blossoms, chia seeds infused with basil, olive oil, and balsamic reduction—things that remind you of nature and go great with the outdoor experience.” The fact that certain ingredients appear only fleetingly in the brief interlude before summer’s steam returns makes them all the more prized. “I always look forward to spring’s wild ramps,” the chef adds. “That’s my personal favorite, with the wonderful garlicky notes. Morels are another one.” As summer sets in, Guía likes to tantalize guests with watermelon gazpacho. “It’s a perfect dish for the patio once watermelon season hits,” he says. “It’s very refreshing and light with cilantro, crab meat, and avocado.” Country Club diners can pair the soup with the most floral of white wines. “A lot of our guests like to start with Champagne on the patio, but a little Viognier is nice, light, and fruity. Personally, I like a nice bourbon cocktail when I sit outside and take in that beautiful view.” Guía isn’t the only Wynn chef who finds the tranquility of nature just outside his kitchen. “If you close your eyes when you’re out there and you hear the water, it relaxes
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Food Spotlight
“Hearing the waterfall with your eyes closed and eating the food, it transports you to another place. It’s really very peaceful.” —chef devin hashimoto
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sabin orr (yellowtail, hashimoto, swordfish)
you because it’s like being at the beach,” says Mizumi chef devin hashimoto, describing the restaurant’s outdoor dining area and two 90-foot waterfalls. “hearing it with your eyes closed and eating the food, it transports you to another place. it’s really very peaceful.” diners can enjoy their yellowtail sashimi and jalapeño gelée outdoors at one of four tables within a pagoda that juts out into a lagoon full of koi, or they can take in the peaceful setting from inside, when the Japanese restaurant’s sliding glass panels are opened to an idyllic view of meditative gardens. “it changes the entire dynamic of the restaurant,” says hashimoto, “because you feel the breeze coming through and you hear the waterfall.” the chef has studiously created a menu to match the milieu. New this season are 72-hour-braised American Wagyu short ribs, with wasabi pea coulis, baby artichoke tempura, fava beans, shimeji mushrooms, and red wine miso sauce. And one of his most popular spring dishes, bacon-wrapped asparagus, echoes the change of seasons. “i just love the transition from the cold to the blossoming greens: ice is melting, earthiness is popping out all over the place,” says hashimoto in describing his plans for asparagus, peas, and fava beans. At lakeside, chef david Walzog also has his eye on spring’s bounty—morels and chanterelles, ramps and spring peas, fiddlehead ferns and fava beans. “As a chef, each and every one of us gets really, really excited about what spring has to offer,” he says. “it’s
photography by barbara kraft (pagoda table, lakeside exterior);
clockwise from bottom left: Chef Hashimoto’s yellowtail sashimi and jalapeño gelée; Mizumi’s Floating Pagoda table; Hashimoto at work; Lakeside’s elegant patio; Chef Walzog’s Hawaiian dayboat-caught swordfsh.
definitely the season when the ingredients bring punch to the plate. Spring ingredients can certainly carry a dish in their vibrancy and potency of flavors.” That statement applies equally to the wild-caught seafood for which Lakeside is known. Not only does Walzog serve the freshest, tastiest fish from Hawaiian and other waters— with five to seven different offerings on the menu each day—but the season’s cornucopia of flavors can be found in the restaurant’s four accompanying seafood preparations. The first is a light citrus mix, with candied kumquat, chervil, dill, orange, and tangerine segments in extra-virgin olive oil. The Asian-inspired selection features a medley of pickled Japanese daikon, sesame, and grilled scallions in soy and yuzu. The Mediterranean preparation consists of grilled artichokes, roasted tomatoes, green olives, and celery in an oregano vinaigrette. And the fourth combines confit mushrooms, white sturgeon caviar, herbs, and beurre blanc. Lakeside’s fresh-caught seafood may be the restaurant’s biggest draw, but the chef gives credit where it’s due. “We are privileged to have a magical dining setting,” he says. “It’s our secret weapon.” After dusk, the three-acre Lake of Dreams and its mountain backdrop offer a visual spectacle to match the food, with light and water shows every half-hour featuring holograms, vibrant imagery, and giant puppets accompanied by the sing-along classics of Louis Armstrong and Garth Brooks. “It’s a wonderful visual theater that’s part of the dining experience,” Walzog says. “It’s really second-to-none.”
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FOOD SPOTLIghT
“The patio is definitely in high demand right now. As soon as there’s a little sun out there, everyone wants to sit outside.” —chef emilio la scala
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clockwise from left: Terrace Pointe Café’s poolside patio; Chef La Scala plating Scottish salmon in a light citrus sauce with spring vegetables; ahi tuna on blue corn tostadas. photography by barbara kraft (patio); sabin orr (chef, tuna)
Diners at the more casual, two-level Terrace Pointe Café are treated to a show of their own, with remarkable views in the shade of towering trees. But they can also catch glimpses of the resort’s sun worshippers, and chef Emilio La Scala acknowledges that the popularity of the café’s patio is helped by its location facing the Wynn pool: “It’s definitely in high demand right now. As soon as there’s a little sun out there, everyone wants to sit outside.” Add a plate of shareable appetizers to the sunshine to complete the alfresco experience. La Scala is currently featuring heirloom tomato gazpacho, shoyu ahi tuna on a blue corn tostada, and roasted Scottish salmon in a very light herb citrus sauce that’s ripe with seasonal ingredients. “We also do lots of salad specials for summer,” says La Scala, “like a panzanella as well as an open-face Burrata and tomato sandwich, and some new vegan items, like a Key lime shake made with fresh avocados.” Cocktails are essential to patio dining, the chef adds. With Terrace Point Café being a breakfast and lunch destination, its guests most often opt for Bellinis, Champagne, or mojitos, but La Scala has another suggestion: the ShowStopper. Named for Steve Wynn’s new musical spectacular, the cocktail is a refreshing citrus blend of blood orange, orange liqueur, and bourbon. Of course, you could argue that with the globe’s finest chefs serving spring’s freshest ingredients in some of the most theatrical settings in the world, dining alfresco anywhere at Wynn is a showstopping experience. n
RICHARD MILLE BOUTIQUE THE SHOPS AT CRYSTALS, LAS VEGAS 702-588-7272
nightlife Spotlight
Night of Your Life
There’s no resting on your laurels for Wynn nightlife: When you get to the top, it’s time to innovate. by michael kaplan
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ew music lovers, movie stars, or devoted revelers care how the magic is made in las Vegas’s clubs; they just want to be assured it will happen. So resident nightlife experts Jesse Waits and Sean christie leave little to chance, carefully managing the operations at Wynn and encore and ensuring a flawless season ahead. in preparation for the monstrous beats and heart-stopping drops, the sun-dappled afternoons by the pool and steamy sessions on the dance floor, the two have upgraded their clubs, secured stellar DJ lineups, and even given the talent a
photography by danny mahoney
DJ David Guetta at XS.
nIGHTLIfE SPOTLIGHT
Bottle service at XS.
Managing Partner Jesse Waits at XS.
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little wardrobe makeover. Perhaps best exemplifying the philosophy that permeates Wynn is the $10 million upgrade inside the hallmark nightspot XS—which was built at a cost of $100 million only six years ago. “That’s just the way we do things at Wynn,” says Waits, XS’s Managing Partner. “Mr. Wynn has ingrained in us a way of thinking and being that involves making improvements before they’re really necessary. His philosophy of always doing the best and sparing little expense has become part of the culture throughout the various clubs on property. We’re always looking to be ahead of the curve and to provide features before our customers realize that they want them.” Gilding its reputation as one of the top spots for seeing world-class DJs, XS has added a host of high-tech flourishes in the club and throughout the adjacent pool area. Offering a taste of the enhancements, Waits mentions cannons shooting balls of fire over the pool and laser beams zapping from one end of the club to the other. “Inside we have the lasers drawing designs and writing out the DJs’ logos,” he says. “Outside there are more lasers, along with LED monitors in the trees. That way everybody at the club—whether they’re inside or out—gets something special. We’re going to have 14,000 LED nodes,
photography by barbara kraft (bottle service)
“We’re not creating a concert hall; we’re bolstering DJ culture with good energy and a strong vibe.” —jesse waits
W y nn & Co mpa ny Wat c h e s 3131 Las Veg as B l v d. Sou t h Las Veg as , N V 8910 9
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which are basically small balls of computerized light. They’re scattered around the club and synced up. The idea is for the lights to basically tell a story.” And as for those cannons, they’re real and powerful. Marvels Waits, “You feel the heat when those things go off!” The DJs will benefit from upgrades of their own, with the booth turned into a virtual theater, fronted by screens displaying high-definition footage and prepping the crowd for dramatic sets. As megahot entertainers such as Avicii and Kaskade are introduced, the screens drop and the beat-driven action begins. “Our technology is something you will feel as an experience; we want it to be subtle rather than a force that overwhelms you,” Waits explains. “People like to mingle and chat and interact with their friends. We’re doing a lot to enhance the experience of coming to XS, but we’re also maintaining nightclub integrity. It’s about being social. We’re not creating a concert hall; we’re bolstering DJ culture with good energy and a strong vibe.” The fresh touches at the nearby Encore Beach Club become evident as soon as you enter this stunning poolside paradise inspired by the best of St-Tropez. “Every server working at Encore Beach Club will have a custom bikini from Luli Fama,” says Sean Christie, Managing Partner of Surrender, Encore Beach Club, and the steps-away restaurant Andrea’s. “We’re rolling bar carts outside the club so that people can get drinks while they wait in line to get in. There have been technological upgrades,
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Moonlit poolside VIP cabanas at Surrender.
photography by karl larson photography (surrender); barbara kraft (cabanas)
Ludacris gets the crowd pumping at Surrender in March.
FABERGÉ Revealed Jeweler to the Czars
November 14, 2014 – May 25, 2015
Tickets and information 702.693.7871 • bellagio.com/bgfa Imperial Tsesarevich Easter Egg, 1912. Lapis lazuli, gold, diamonds. 4 7/8” H x 3 9/16” dia. Virginia Museum of Fine Arts, Richmond. Bequest of Lillian Thomas Pratt. Photo: Katherine Wetzel ©Virginia Museum of Fine Arts.
nIGhTLIFE SPOTLIGhT Encore Beach Club.
“Because of the synergy between all the clubs, we often have nights where all kinds of entertainers and celebrities converge onstage at the same time.” and you can expect more opportunities to see our top DJs. Rather than having superstars like Avicii and Kaskade only playing Saturdays at the Beach Club, you’ll also be able to see them on Fridays and Sundays.” Wynn’s DJ lineup for the coming season is deep, masterful, and compelling. The stellar posse of music makers locked down by XS, Tryst, Surrender, and Encore Beach Club has pushed electronic dance music to the next level. Besides Avicii and Kaskade, they include Diplo, David Guetta, Zedd, Skrillex, and deadmau5. “Sean and I went all out on talent,” says Waits. “Las Vegas right now focuses on the big guys. People want to see DJs that they hear on the radio. We’re going to have top talent every week.” Christie adds that it’s not always the scheduled performers who make nights at Wynn so memorable: “Because of the synergy between all the clubs, we often have nights where all kinds of entertainers and celebrities converge onstage at the same time.” Pressed for an example, Christie reaches for a big one: “After Michael Phelps won all those Olympic medals, we held his retirement party at
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Encore Beach Club. As Michael was coming into the DJ booth to meet David Guetta, Mr. and Mrs. Wynn were walking in as well. All of them ended up in the DJ booth at the same time, jumping up and down to the music. It was three generations of people who had achieved amazing things in their lives.” Beyond all the big stuff—like the air-conditioning in the cabanas or the impeccable bottle presentations at XS or the water in the Encore Beach Club pool being turned over every 15 minutes—it’s the ability to create an allinclusive party that really contributes to the ongoing success of the nightclubs and beach club at Wynn Las Vegas and Wynn Encore, says Waits. “When big moments take place—like the time that Usher, Chris Brown, and One Direction all came to celebrate Skrillex’s birthday at XS—I really feel good to see all the people in the club going crazy, snapping iPhone photos, posting to social media. The stars have aligned and everybody’s having a really good time. That is what makes it fun and satisfying to run a club. It’s what drew me into this business in the first place.” n
photography by russell macmasters
—sean christie
CALIBER RM 63-01 DIZZY HANDS
RICHARD MILLE BOUTIQUE THE SHOPS AT CRYSTALS, LAS VEGAS 702-588-7272
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ravelers love accolades, and when Forbes Travel Guide’s 2015 Star Ratings came out, Wynn and Encore officially became the most stellar property in Forbes history, amassing a staggering 60 stars, including an unprecedented four five-star and 10 four-star awards for its lodging, dining, and spa. Now combine that five-star quality with a golf course co-designed by Tom Fazio—whom Golf Digest has called “the country’s preeminent modern-day designer”—and Steve Wynn himself, and you end up with a place like no other on earth: Wynn Golf Club. Fazio’s name is reason enough for avid golfers to seek out this course,
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but Wynn adds even more appeal, with an unparalleled setting and a staff so friendly and solicitous that even guests who have never played a round of golf in their lives are often inspired to tee it up here for the first time. When they do, they find themselves welcomed as warmly as the veterans, and with just four tee times per hour—half the industry average—each group feels as if they have the course to themselves. “It is one of a few courses in Las Vegas that golfers should try to play when they visit,” says John Reger, a longtime golf journalist and founder of the online Las Vegas Golf magazine. “I always recommend it when people
photography by barbara kraft (hole 11,waterfall); jeff green (golfers)
Wynn Golf Club is undeniably top-notch, but the player experience sets it apart from even the world’s best. by larry olmsted
ask me where they should play. Steve Wynn has a philosophy of providing five-star service to his guests, and it also applies to the golf course. The staff is incredibly attentive, and golfers really like being able to walk from their hotel room to the pro shop.� There are plenty of well-designed courses around the world, but from a hospitality perspective, there is nothing like Wynn Golf Club, especially
at a resort. As Reger rightly points out, it all begins with the truly one-of-akind setting, the only resort on the Las Vegas Strip with an attached course and a pro shop. On any given morning, all across the city, hotel guests can be seen shouldering golf clubs from their rooms to the taxi stand or valet en route to distant suburban courses. In contrast, when you check in at Wynn, your golf bags go straight from the front door to the club’s locker
clockwise from left: The par-four 11th hole, with a view of the Wynn and Encore towers; Director of Golf Brian Hawthorne on the course with a caddie; the waterfall at the 18th hole.
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rooms, which operate more like those at the world’s finest private clubs than at a public facility. Attendants unpack travel cases, hang guest outfits in the lockers, clean clubs, polish and respike shoes, affix engraved gold bag tags, and take the “member for a day” concept to new extremes. “We get guests who belong to the premier private clubs around the world, and we want them to feel like they’re in their home locker room— except this is Vegas, so some players want a lucky locker number, and we do that,” says one of the service-oriented locker room attendants. “We do such a good job on shoes that we had one guest who literally didn’t believe they were the same pair he arrived with after we cleaned them up.” For guests who like to travel light, Wynn has a special partnership with Callaway, continuously replacing its rental clubs with new top-ofthe-line models and stocking regular, women’s, stiff, and senior shafts, something that few facilities do. Even rarer is the facility that carries two completely different styles of loaner shoes, all black or white and brown saddle—all the better to match the outfits of fashion-conscious guests. The locker rooms are stocked with fresh fruit, coffee, and bottled water, and at the end of a stay, a guest’s bags are repacked and sent to the bell
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desk for checkout. Service at the golf club is the same as at the five-star hotel above it, and while much occurs before guests even set foot on the 18-hole, 7,042-yard, par-70 course, when they do, they’ll notice the attention to detail. The carts have phone chargers and come stocked with a variety of soft drinks, sports drinks, and bottled water, all complimentary. Every round includes a caddie, and more of them are PGA-certified pros than at any other resort in the world—17 in all, including Class-A professionals like Brad Church, who can offer lessons, on-the-fly instruction, and years of expertise. “Sometimes we get guests from up north shaking off the winter rust here, and they just need a tip or two,” Church says. “And where else besides Las Vegas am I going to be able to tell a player to fade his tee shot off the Empire State Building?” The attention to detail extends to the course itself, and while the huge hawk circling over the 15th green has probably never heard of Audubon International’s Cooperative Sanctuary Program for Golf, it seems happy to live on one of the few courses in the nation with such certification. “Steve Wynn has always been a conservation guy, especially when it comes to animals,” says Fazio. The program involves identifying and preserving wildlife
photography by barbara kraft (this page); jeff green (tag, lockers); jeff gale (golf ball)
Luxury SPoTLIGhT
“STEVE Wynn IS FAMOUS FOR SAyInG, ‘THInGS DOn’T MAkE PEOPLE HAPPy; PEOPLE MAkE PEOPLE HAPPy,’ AnD THAT PHILOSOPHy ExTEnDS TO OUR GOLF STAFF.” —brian hawthorne corridors and habitat on golf courses, maintaining wetlands, reclaiming water, and greatly reducing the use of pesticides, herbicides, and chemical fertilizers. Although it adds to the cost of operations, “it’s just the right thing to do,” he says. “Steve loves animals, and he’s going to do it even if people don’t care. It’s like the course itself: At one point, everyone was asking, ‘Why would he build a golf course on such valuable land?’ But he’s a golf nut, and it’s a great and unique amenity for the hotel and a wonderful green space for Las Vegas.” Given the improbable setting—amidst 40 million annual tourists in the heart of the Strip—it’s hard to talk about Wynn Golf Club and not use the word “oasis.” “Picking Fazio was a really smart decision,” says Reger. “He kept trees and added even more, so when you’re playing you really don’t even think you’re in a desert.” Both parklike and environmentally friendly, the course is obsessively and immaculately maintained—to the point that the garbage receptacles have been buried so as not to be eyesores and approaches to the greens are hand-mowed in elaborate checkerboard patterns, just for visual appeal. “A lot of the things we do for the guest experience are very labor-intensive,” says Brian Hawthorne, Wynn’s Director of Golf. “Steve Wynn is famous for saying, ‘Things don’t make people happy; people make people happy,’ and that philosophy extends to our golf staff.” Overlooking the 18th green and its signature waterfall is the indoor/ outdoor restaurant The Country Club, a hidden gem known locally as a power-lunch spot and, like the course itself, a surprising oasis in a desert theme park. The space is decorated with old black-and-white photos from when the Desert Inn golf club stood on this spot, home to a PGA Tour event known as the Tournament of Champions and past golf luminaries like Slammin’ Sam Snead and Arnold Palmer. The Country Club replicates the
masculine, dark-wood aesthetic of the Desert Inn club, and the photos are a reminder of how Wynn and Fazio respected the site’s long golf tradition. Even the koi from the original course (kept in holding tanks during years of construction) now live happily in streams like the one along the third hole. More than 1,200 mature trees from the old course were replanted—along with 7,000 new ones—except for a few ancient Aleppo and stone pines too big to move, like the giant now shadowing the second tee. While its history was preserved, the site was also vastly improved. The holes that originally ran east–west, into either shadow or blinding sun, are now a more player-friendly north–south. Massive amounts of earth—800,000 cubic yards—were moved, creating elevation changes that are stunning by desert standards and sunken fairways flanked by ridges separating each hole. The precisely designed course with views to the horizon feels like 18 separate private holes divided by slopes and forests, all near one of the busiest intersections in the country. “Everything Steve does is second to none, and this was no exception,” says Fazio. “When you work for a guy who has done a golf course before, there are high expectations, and he said, ‘Tom, how do we make this site exciting?’ Usually what we do is showcase long-range views, like mountains, but this is the middle of the city. So what we did was frame the holes with trees to give golfers great views. We dug up the trees on-site, put them in nurseries, and then brought them back. We isolated each hole and created a lot of close visual interest to keep the golfer focused on the hole itself. Finally, we added wow-factor features like the elevation changes and the waterfall on 18 that you finish by driving your cart behind. Why put a tunnel inside a waterfall? What I learned from Steve Wynn is to think outside the box. It’s always about doing things that have never been done before.” n
above, from left: The secluded 15th hole is a veritable oasis in the desert; Wynn Golf Club locker-room attendants unpack travel cases, clean clubs, hang guest outfts in lockers, polish and respike shoes, and afx engraved gold metal bag tags.
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MACAU SPOTLIGHT
FLORAL ARTISTRY
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loral design at Wynn Macau and Encore is about so much more than décor. Selecting and placing colorful perennials and seasonal blooms at the resorts is a serious design consideration. “We’re not merely using them to have a flower arrangement in the lobby,” says Roger Thomas, Vice President of Design for Wynn Design and Development. “We’re so passionate about them that they take center stage. They’re what we talk about in the very beginning of a new project. Everybody who is involved in flowers in the Wynn projects shares that.” In Macau, that includes Thomas, floral directors Meibo Woo and Samantha Tang, and Steve Wynn himself, who is practically a patron of the floral arts. “The discussion of floral is always part of the initial concept,” Thomas explains. “Scale is really important in achieving the kinds of floral
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expressions we’re trying to achieve, so that’s always part of the floral concept. And then we also design floral expressions that are of heroic scale, so we have to devise ways that don’t really exist to create those.” Whether monumental or intimate, floral art can be seen throughout Wynn Macau and Encore, from the restaurants to the guest rooms. Walk into the lobby of the Wynn Club and you’ll be greeted by the kind of artistry the Wynn team strives for: an entire wall of flowers behind the reception desk. The design is sculptural, the color palette reflecting Wynn Design’s preference for bright oranges, lime greens, fuchsia pinks, and periwinkle blues. The goal was to create something celebratory, says Thomas, letting guests feel as if “they’ve arrived at a party in progress.” “We mirrored the wall and spent six months developing a method of putting fresh flowers in the wall in the shapes and outline of flowers,” he
PHOTOGRAPHY BY BARBARA KRAFT
Vibrant, celebratory flowers make Wynn Macau guests feel as if they’ve arrived at a party in progress. BY MATT KELEMEN
left: Golden Flower restaurant. “The chrysanthemum has always been used to great efect in Chinese art,” says Roger Thomas. “Some of my favorite paintings in Chinese art history are chrysanthemums.” above: The Wynn Club Lobby.
explains, listing roses, hydrangeas, and peonies as some of the fresh flowers populating the Wynn Club Lobby. “We always want the very best flowers that are growing at the moment, so we focus on a vocabulary of color that takes into account the different times of year when different kinds of flowers are available. That means our floral designs are going to be changing with the seasons and appropriate to the season, so as guests return, they get a different garden-of-the-season look.” Flowers invigorate a living space, serving as the vibrant, inviting soul of a room’s design. “I think when we walk into a room with something already living in it—be it flowers, animal, plant, or person—the room already has life,” Thomas says. “It’s a more receptive, more beckoning place to be. We immediately relate to the room, not as just a combination of exquisite fabrics and marbles and woods and beautiful silhouettes and lines and imagination, but as a living place.” Currently Wynn’s flower experts are applying their passion to their next project, Wynn Palace at Cotai, Macau. Floral industry superstars like Jeff Leatham and Preston Bailey have been enlisted to collaborate with Wynn Design and Development and Floral Director Jerry Sibal, while Wynn continues to cultivate relationships with top vendors locally and around the world to ensure a steady supply of the very best and widest variety of fresh flowers. But without Steve Wynn, one of floral design’s most ardent advocates, the world’s top luxury resorts might be a lot less colorful. “He reaches out consistently for the best in entertainment, the best in design, the best in everything,” says Thomas, “and always the best in flowers.” n
花卉艺术 生气勃勃、欢庆缤纷的花卉让永利澳门的宾客仿佛置身一场正 在进行中的盛宴。 作者: 马特．科勒门(Matt Kelemen) 永利澳门及万利酒店的花艺设计远远超越了装饰的功能。挑选 及装饰五颜六色的植物以及季节性花卉是度假村设计的重要一 环。「我们不只是将它们作为大厅的鲜花布置，」Wynn Design and Development 设计执行副总裁 - Roger Thomas指出， 「我们对于花艺充满热情，它是设计的重点，每开始一个新计 划，我们都会先从花艺设计谈起，每一位永利澳门的花卉工作 人员都有此共识。」 在澳门，包括Roger Thomas、花卉总监Meibo Woo及Samantha Tang以及史提芬．永利(Steve Wynn) 本人都十分推崇花卉艺 术。 「关于花卉的讨论永远是初始概念的一部份。」Thomas解释。 「规模对我们想追求的花艺表现极为重要，所以这也一定会包 含在花卉的构想中。另外，我们所设计的花艺呈现气势宏大的 规模，所以我们必须构想出前所未有的表现方式。不管是壮观 还是温馨，从餐厅到客房，花卉艺术在永利澳门及万利处处可 见。走进永利会的大堂，迎接宾客的是接待处后面永利团队 所营造一整片花墙。设计以雕塑的形式展现，色彩的采用反映 了永利设计喜爱的明亮橙色、柠檬绿色、紫粉红色、长春花蓝 色，藉此营造出欢庆感，让宾客到达时有一种置身于盛宴般的 感觉。」Thomas表示。 「我们在墙壁装嵌了玻璃 并用了六个月时间构想出如何把鲜花 放置到墙壁中并表现出其原有的线条和形状。」Thomas解释， 「我们想采用当季最好的花材，所以我们着重于颜色的配搭， 考虑到一年中不同时节可取得的不同花材的色彩选择。因此， 花艺的设计会随着季节更替散发当季的气息，当宾客再次光 临，他们便会感受到像花园般不同季节的景致。」 鲜花为生活空间增添了活力，让空间设计生气勃勃、宾至如 归。「当我们走进一间房间，如果房间内有鲜花、动物、植物 或人，房间本身就已经有了生命。」Thomas表示。「这是一个 更具包容性和归属感的地方，我们会立即与房间产生关联感， 不只是精致的布料、大理石、木材，也不只是美丽的轮廓、线 条或想像，而是一个居住空间。」 目前永利的花卉专家正在为他们下一个新项目 - 澳门路氹的永 利皇宫倾注热情。花艺界的超级巨星如Jeff Leatham及Preston Bailey已被邀与Wynn Design and Development以及花艺总监 Jerry Sibal合作，同时永利也不断与本地及世界各地最优秀的 供应商建立合作关系，以确保品质最佳而种类繁多的鲜花能供 应稳定。但如果缺少了热衷倡导花艺设计的史提芬．永利，这 座世界顶级奢华度假村可能失色不少。「他总是不断寻求所有 最好的，如娱乐、设计，」Thomas说，「当然还包括最好的花 卉。」 图解: 左: 京花轩。 Roger Thomas表示「菊花在中国艺术里扮演着重
要的角色，有些我最喜爱的中国历代画作便是采用了菊花 作主题。」 上: 永利会大堂
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Style
PHOTOGRAPHY BY BONNIE HOLLAND
I
f spring fashion tells any story, it’s that never has a season been so anxiously anticipated. Frocks and jewels emerge from winter’s cocoon, ready to embrace long sunny days and sultry summer nights. Lush secret gardens around Wynn and Encore are the natural domain of spring’s floral fashions—both dramatic and demure. And blooms from Wynn’s own gardens hold secrets of their own: intricate diamond orchids, a spray of sapphires, petals of pink diamonds. Every bouquet should come with surprises like these.
White corded lace dress by Jason Wu ($2,195). Mojitos, Wynn, 702-770-3545. Itty Bitty Prunella gold clutch by Kara Ross ($850). Bags Belts and Baubles, Wynn, 702-770-3555
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Petal silk organza dress ($5,990) and Petal classic jeweled drop C earring ($390), both by Oscar de la Renta. Oscar de la Renta, Wynn, 702-770-3487
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Natural
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The lush spaces of Wynn and encore offer The perfecT backdrop for This season’s freshesT fashions. PhotograPhy by bonnie holland Styling by leilani lacSon
opposite page: Jacket ($8,700), shorts ($5,750), bracelet ($1,075), and metallic sandals ($1,200), all by Chanel. Chanel, Wynn, 702-770-3532 this page: Nude organza and beaded fower dress ($6,190), crystal pavĂŠ spike necklace ($1,295), and petal feather print Aliah sandals ($1,090), all by Oscar de la Renta. Oscar de la Renta, Wynn, 702770-3487. Marbled clutch by Judith Leiber ($4,495). Bags Belts and Baubles, Wynn, 702-770-3555
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Black and white corded plaid lace and embroidered fower dress ($5,290), crystal choker ($595), and black feather Aliah sandals ($1,090), all by Oscar de la Renta. Oscar de la Renta, Wynn, 702-770-3487
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opposite page: Embossed dress by Yigal AzrouĂŤl ($1190). Mojitos, Wynn, 702-7703545. Riviere graduated necklace ($398) and freshwater pearl tennis bracelet ($189), both by CZ by Kenneth Jay Lane. Decorazzi, Wynn, 702-770-3588. Ring by Chanel ($450). Chanel, Wynn, 702-770-3532. Pigalle Follies pumps by Christian Louboutin ($675). Shoe In, Wynn, 702-770-3460 this page: Pink warp printed silk and black cotton dress by Dior ($10,000). Dior, Wynn, 702-770-3496. Embroidered fower and plexiglass clutch by Chanel (price on request). Chanel, Wynn, 702-770-3532. Gold mirror metallic ankle-strap pumps by Giuseppe Zanotti ($730). Shoe In, Wynn, 702-770-3460
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opposite page: Fuchsia Chantilly lace gown by Monique Lhuillier ($4,995). Bags Belts and Baubles, Wynn, 702-7703555. Fringe necklace by CZ by Kenneth Jay Lane ($389). Decorazzi, Wynn, 702-770-3588 this page: Top and skirt ($2,980) by Georges Chakra. Mojitos, Wynn, 702-770-3545. Jagged diamond overlapping hinged bracelet by Alexis Bittar ($475). Decorazzi, Wynn, 702-770-3588. Origami bow pumps by Nicholas Kirkwood ($895). Nicholas Kirkwood, Encore, 702-770-3543 Styling assistance by Carla Ferreira Photo assistance by Sanielle DeBruno Makeup by Iryna Pume Hair by Claude Baruk for Claude Baruk Salons (Wynn and Encore) Modeling by Priscilla with Ford Models LA JCH Production
18k black-plated gold and 22.52 carat fat and black-and-white pavĂŠset round diamond dragonfy brooch by Jacob & Co. (price on request). Wynn & Company Watches, Wynn, 702-770-3520 opposite page: 18k white-gold limelight couture precieuse necklace with 185 brilliant-cut diamonds (34.95 carats), a 12.94 carat cushion-cut red tourmaline, and 70 white cultured pearls (119.05 carats) by Piaget (price on request). Piaget, Encore, 702-770-5470
Petal Perfection
The vibrant forals of Wynn and Encore show of the fnest jewelry in bloom this season. phoTography by brian kluTch sTyling by saManTha yanks sET dEsign by sErgio EsTEVEs
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18k white-gold and diamond Caresse d’orchidÊes par Cartier ring by Cartier ($27,000). Cartier, Wynn, 702-770-3498. White-gold and diamond Bagatelle ring by Dior Fine Jewelry (price on request). Dior, Wynn, 702-770-3496 opposite page: 56.33 carat yellow multishape diamond and white pear-shape diamond center earrings by Graf (price on request). Graf, Wynn, 702-770-3494
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opposite page: 76.14 carat white round and fancy diamond bracelet by Graf (price on request). Graf, Wynn, 702-770-3494 18k white-gold Parade earrings with 34 pearcut diamonds (7.2 carats), 74 brilliant-cut diamonds (2.5 carats), two pear-cut sapphires (1.2 carats), and 348 brilliant-cut sapphires (16.7 carats) by Chanel ($239,000). Chanel at Encore, 702-770-5468
opposite page: 0.95 carat white diamond and 7.89 carat colored diamond Red Carpet Collection earrings by Chopard (price on request). Chopard, Wynn, 702-770-3469 Platinum and 38 carat round brilliantcut diamond Riviera necklace by Jacob & Co. (price on request). Wynn & Company Watches, Wynn, 702-770-3520
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Beauty The Spa at Wynn’s tranquil hot tub.
spring forward
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hile the rest of Las Vegas is still catching up, at wynn and encore, the gardens and atriums overflow with blossoming flowers, farm-fresh delicacies make their way from chefs’ kitchens to diners’ tables, and guests flock to poolside cabanas in anticipation of summer. the season’s spirit of renewal also extends to the spas at wynn and encore, where post-winter rejuvenation comes in the form of powerful treatments anchored by natural, botanical, and herbal ingredients that work overtime to heal and transform. at the spa at wynn, therapists reinterpret the age-old use of coconuts
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in treatments like the tropical Journey, a full-body massage that incorporates steamed compresses filled with real coconut pulp. “coconut is very nourishing for the body and ultrahydrating for the skin,” says spa director amy rockwell. “it’s luxurious, healthy, and nourishes the skin— a necessity anytime of year when you’re in Las Vegas, but especially appropriate for spring and summer.” warm-weather preparation takes on new meaning at the spa at encore, where spa director erika Valles has implemented two natureinspired treatments to be performed before and after exposure to the sun. designed to help guests achieve a pool party–perfect glow, the
photography by jeff green
Brighten up your skin this season with the hardest-working botanicals in the beauty business. By tess eyrich
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beauty
Golden Veil body Wrap kicks into high gear with a scrub that blends papaya (a natural exfoliator) and orange peel, whose high level of vitamin C firms and protects the skin. that’s followed by a body wrap infused with golden algae, which blocks harsh rays and leaves skin with a luminous sheen. “Not necessarily shimmer,” Valles says, “but a nice golden glow.” the Golden Veil’s counterpart, the exotic Mediterranean body Wrap, targets lightly sunburned skin, beginning with a gentle scrub infused with moisturizing olive and argan oils, then progressing to a wrap that harnesses the cooling properties of fresh aloe and mint. Says Valles of the experience, “It really quenches the skin.” botanical and herbal elements play a key role in a variety of treatments at both spas. Wynn’s signature Red Carpet treatment, which revives skin with exfoliation, a mask, and a thorough application of moisturizing body cream, uses products made by Red Flower, a company that sources its ingredients from the arctic Circle. the treatment integrates the line’s exfoliating blend of nutrient-rich white peat from Finland, plus an omega-rich berry oil packed with antioxidants from six berries, all believed to boost cellular regeneration when used on the skin. “We’ve positioned the treatment on the menu so that a guest can have it with a massage or a facial,” says Rockwell. “Our Organic Facial uses the product line Éminence, known for its fruit enzyme and acid infusions.” Less harsh than chemical exfoliants, ingredients such as pumpkin enzymes and sugar cane are extremely effective in removing dead skin cells and brightening complexions. Likewise, the asian-inspired Good Luck
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Ritual, offered by both spas, incorporates a trio of products from another natural and organic skincare line, Naturopathica: lemongrass and ginger essential oils for the body, a toning scrub made from verbena and lemon, and sweetsmelling lime blossom oil for the scalp. “botanical and natural ingredients are more active, potent, and stimulating,” Rockwell notes, “and they really bring full-power healing.” even the lavender mist that therapists spritz on guests throughout the ritual has psychosomatic effects—lavender both detoxifies the skin and calms the central nervous system—explaining its popularity at encore, where the ingredient is a cornerstone of treatments like the bodhi Massage and Visualization process, designed to balance guests’ seven chakras through massage, guided energy work, and light therapy. “there’s a real consciousness for organic, natural products,” Rockwell says. “Probably because, in my experience at least, more-natural products have better results and better aromas, everything about them is easier to use, and the physical benefits are evident right away.” n from top: The Spa at Encore’s serene hallway, lined with custom-designed vases and ending at a sparkling new peacock statue; the jacuzzi room; the spa ofers new nature-inspired treatments.
photography by barbara kraft (hallway, jacuzzi); phil date (massage)
“Botanical and natural ingredients are more active and bring full-power healing.”—amy rockwell
er Éminence… Organic Skin Care with Results! Experience Éminence at the award-winning spas at Wynn Las Vegas and Encore
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all aCCess
Cool Meets CoMplex
the return of spring brings a fresh wave of watch designs sure to rekindle every man’s timepiece desires. by roberta naas photography by Marshall troy nineteenth-century english writer and designer William Morris once said, “nothing useless can be truly beautiful.” these coveted watches push the limits of both utility and beauty, offering inventive complications and employing state-of-the-art materials. Whether you’re a gentleman jock or a trendy sophisticate, a multitude of transcendent timepieces are available to suit your lifestyle, each one a prime example of swiss artistry and craftsmanship at its best.
make a splash Officine panerai’s luminor submersible 1950 3 Days automatic titanio watch ($10,900) is waterresistant to 300 meters and houses an automatic mechanical panerai caliber with glucydor balance, an Incabloc antishock device, a diveindication bezel, and superluminova hands and markers. Wynn & Company Watches, Wynn, 702770-3520; panerai.com
cOnquer the Blues dive in this Fifty Fathoms bathyscaphe Flyback Chronograph from Blancpain ($14,800), constructed from stainless steel and housing a mechanical self-winding movement, utilizes high-tech materials, such as the ceramic inserts and liquidmetal hour markers of its unidirectional satinbrushed steel bezel. Wynn & Company Watches, Wynn, 702-770-3520; blancpain.com
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From Baume & mercier, this stunning Clifton 10057 watch ($4,950) is crafted in stainless steel and features a deep-blue dial and a black alligator strap. a moon-phase indication only adds to the smart, sophisticated appeal of this 43mm selfwinding mechanical timepiece. Wynn & Company Watches, Wynn, 702-770-3520; baume-et-mercier.com
all access Reveal all This hublot classic Fusion watch ($18,300) features a skeletonized HUB 1300.4 manual-wind movement, consisting of 123 parts and offering the hours, the minutes, and a small seconds indication. The main plate is micro-blasted and black plated, and the case and bezel are ceramic. Wynn & Company Watches, Wynn, 702-770-3520; hublot.com
take a good look This Roger dubuis Pulsion skeleton Flying Tourbillon ($137,000) holds the Geneva seal and houses the caliber RD505sQ, which has been intricately carved to reveal the watch’s inner workings. Wynn & Company Watches, Wynn, 702-770-3520; rogerdubuis.com
get mythical From Bovet, this stunning 18k gold 40mm château De Môtiers Dragon watch ($76,500) has an enamel dial with an enamel painting of a dragon. The self-winding movement offers 42 hours of power reserve. Wynn & Company Watches, Wynn, 702-770-3520; bovet.com
hit the deco
think thin This Breguet classique Ultra-Thin Tourbillon ($149,500) is fashioned in 18k rose gold and houses the self-winding caliber 581DR, with 80 hours of power reserve. The movement is equipped with a silicon lateral escapement, and the 42mm case features a sapphire crystal caseback. Wynn & Company Watches, Wynn, 702-770-3520; breguet.com
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From Patek Philippe, this Ref. 5940G Perpetual calendar watch ($87,200)—with a remarkable moon-phase aperture on the dial—offers day of the week, date, month, and 24-hour indications. It houses the caliber 240Q ultrathin mechanical self-winding movement, made in-house. Wynn & Company Watches, Wynn, 702-770-3520; patek.com
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KITCHEN CoNFIDENTIAL
clockwise from top left: Wazuzu’s tonkotsu ramen; sizzling ahi tuna from Society Café; bone-in strip steak at SW Steakhouse; Allegro’s pizza bianca.
muTuAL ADmIRATIoN
T
he brotherhood of the toque is one of mutual respect, which often leads to adoration of a colleague’s craft—and some great insider eating tips. Chef Chen Wei Chan of Encore’s Wazuzu likes to steal away in the afternoons for a pizza bianca, a Neapolitan-inspired mélange of fresh, low-moisture Grande mozzarella, salty crisped prosciutto, peppery arugula gently tossed in a lemon vinaigrette, a smattering of shaved Parmigiano-Reggiano, and a final drizzle of great olive oil. The chef? Enzo Febbraro of Wynn’s Allegro. “Chef Enzo’s wood-fired pizza oven is heated to 525 degrees Fahrenheit on the bottom and 440 to 480 degrees on the top,” says Chan. “This is how the perfect pizza is created. It’s a little crunchy and a little doughy—it’s heaven!” The admiration goes both ways. Febbraro says he can’t get enough of Chan’s intense, complex tonkotsu ramen, that tangle of noodles in broth that, in the right hands, can be a bowlful of the sublime. “I crave it often,” laughs Febbraro. “If I could eat it every day, I would!” What makes Chan’s version stand out? “To me, it’s the heart of the chef,” Febbraro says. “The
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ramen has quality pork butt and pork ribs, chicken stock, [and] is cooked for 24 hours with scallions, daikon, and cabbage.” The result: an almost creamy broth accented by the tender bits of meat and honshimiji mushrooms. To receive high praise from a fellow chef for a steak, you need on-themoney technique and the kind of beef that makes old-school butchers sigh. Which is what chef Jeremy Pacheco of Society Café at Encore does when he digs into chef David Walzog’s dry-aged bone-in strip at SW Steakhouse. “Chef takes a no-fuss approach,” says Pacheco. “The steaks are prime bonein and dry-aged, which make it super rich, tender, and flavorful. He then adds salt, pepper, and a little olive oil and does a great sear on it in the broiler. The Kobe tallow butter on the side takes it over the top.” Walzog matches his colleague’s turf fever with an equal dose of admiration for one of Pacheco’s surf sensations: Society Café’s 500-degree sizzling ahi tuna. “I love the delicate flavors and texture of the tuna when seared on the Himalayan salt block,” he says. “It creates a fantastic contrast of temperatures and texture and really brings out the tuna’s clean oceanic flavors.” Coming from the Executive Chef at Lakeside, that’s advice you can trust. n
photography by jenna dosch
The best dining recommendations come from the professionals. By Amy ZAvATTo
BACK SToRY
Wynn Senior Vice President of Retail Hedy Woodrow.
FASHioN SNEAK PEEK
After months of research and planning, The Wynn Collection—a tightly edited boutique of exclusive fashion and cosmetics—opens in July. BY JuLiET iZoN
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ynn’s newest fashion boutique will open this July with a collection of designers unrivaled on the Strip. Featuring pieces for men and women as well as cosmetics, The Wynn Collection will be the ultimate one-stop shop for exclusive luxury items.
“The inspiration for the store came from a combination of a few luxury retailers and the Wynn aesthetic,” says Hedy Woodrow, Senior Vice President of Retail for Wynn, who traveled to Europe and Asia to study the store design, fixtures, and layout of retailers to arrive at the final concept. Celebrated interior decorator Roger Thomas, Wynn Design and Development’s Executive Vice President of Design, and his team conceived a sleek space outfitted in beige, whites, and neutral tones. “At Wynn, we like to use that color palette so that the merchandise is always featured,” Woodrow explains. “Roger Thomas’s team has done an incredible job translating various ideas into what will become The Wynn Collection.” Also of utmost importance to the design team was to use luxurious fabrics and wall coverings in the store and to hang artwork inside. “The areas and rooms are designed to allow the guests to soak in the Wynn experience and have it be consistent with our five-star property,” Woodrow says. Even the furniture placement was thoroughly considered; with plenty of areas to lounge with a glass of Champagne, its salon-like environment encourages lingering. At 7,000 square feet, the shop will not only allow each piece to function like artwork, but will also have ample room to feature new collections or special pieces. As for which collections will be offered, expect only top-tier national and international names—around 40 brands, personally chosen by Woodrow. For women, Azzedine Alaïa, Roland Mouret, Valentino, Naeem Khan, Georges Chakra, and Lanvin will be some of the featured labels, with handbags from designers like Judith Leiber and VBH. For men, Ermenegildo Zegna, John Varvatos, Paul & Shark, and Salvatore Ferragamo will all be available. But The Wynn Collection won’t just sell cocktail attire; it will also stock styles for both men and women from indemand denim designers like AG and 7 for All Mankind. And the shop’s size means it won’t be limited to established designers. “The design and square footage of the store will allow us to feature new and up-andcoming designers as well,” Woodrow says. There are also plans to use the space for designer trunk shows and philanthropic events that benefit the local community. The newest addition to The Wynn Collection is also one of the most glamorous: Tom Ford Beauty. Known for its hyperpigmented products, the brand has gained a loyal following, especially for its lipsticks. Having Tom Ford here “means our guest can be outfitted from head to toe,” Woodrow says. “You can shop for day or evening and have your makeup done, all in one place.” Luxury, glamour, and convenience: a perfect trifecta. n
photography by brad swonetz
“The areas and rooms are designed To alloW guesTs To soak in The Wynn experience.” —hedy woodrow
N E W
F R O M
I N T R A C E U T I C A L S
The Opulence Collection‌three simple steps to radiant glowing skin.
o pule nc e BY
AVAILABLE AT THE AWARD-WINNING SPAS AT WYNN LAS VEGAS AND ENCORE. Recommended by Skincare Professionals, Plastic Surgeons, Dermatologists, Celebrities, Professional Make-up Artists.
LAST CALL
LIBATION SENSATION Pay tribute to musical theater’s most showstopping numbers with an equally applause-worthy drink. BY CHRIS STAVE PHOTOGRAPHY BY JENNA DOSCH
J
ust as Steve Wynn’s ShowStoppers combines the best moments from popular musicals to create one, ahem, singular sensation, the ShowStoppers cocktail also puts a modern twist on a timeless favorite. Available in the Encore Theatre Showroom as well as all Wynn and Encore restaurants and bars, the signature drink incorporates the classic flavors of an old fashioned— bourbon, orange, and sugar—but makes them simultaneously more exotic and more approachable. Act I: Blood orange liqueur and purée add a unique color and flavor. Act II: Vanilla syrup complements the vanilla and caramel notes of an overproof bourbon while sweetening the drink. Act III: Lemon juice and Pom pomegranate juice add additional bright flavors (and good-for-you antioxidants). The finale is happily familiar while standing tall on its own. We’ll clap for this number.
SHOWSTOPPERS COCKTAIL 1 1∕2 oz. Wild Turkey 101 bourbon 1 ∕2 oz. Solerno blood orange liqueur 1 oz. lemon juice 2 oz. Pom pomegranate juice 1 ∕2 oz. blood orange purée 1 oz. vanilla syrup Candied orange crescent Combine all ingredients in an ice-filled shaker. Shake well and strain into a Collins glass over fresh ice, garnish with the candied orange crescent, then sit back and enjoy. ■
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www.vacheron-constantin.com
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