Issue link: http://digital.copcomm.com/i/118688
MEET THE F&B DIRECTOR Paul Pace ROUSING SPIRITS AT LAS VEGAS'S TREASURE ISLAND by Allyson Siwajian / photos by Sharon Sampsel A s Food and Beverage Director at Treasure Island Hotel and Casino (TI) in Las Vegas, Nevada, Paul Pace thrives in the hotel industry's ever-evolving environment. "What is so amazing is how fast things happen here," Pace says. He explains that not only is the city always moving forward, but TI also is known for its ability to move quickly in a decided direction with its private owner and long-standing staff. For the food and beverage program, this tact delivers exactly what both first-time guests and returning patrons desire. "The overall spirit of our beverage program is ever-changing," Pace says. "We always have something new going on." To encompass this sense of exploration, Pace often partners with different distributors to feature new cocktails created with classic spirits (Captain Morgan and Cruzan are favorites at TI's Breeze Bar) and to rotate various brands with a quarterly wine program at TI restaurants, such as Phil's Italian Steakhouse with its Robert Mondavi selections this season. While this transitional approach keeps the wine program fresh for the staff, the evolving menu also appeals to first-time and returning guests. TI restaurants and bars also aim for entry-level and moderate price points to encourage guests' beverage exploration. "For some guests, wine is very scary because they either don't have a lot of exposure to it or don't have the training," Pace says. But TI servers can provide excellent wine education to enhance guests' dining experiences; they even offer recommended pairings and tableside wine aeration. "It's just an opportunity for people to try something different," Pace says, "and it's a great additional step of service that helps the server engage with the guest." 78 / the tasting panel / april 2013 Paul Pace, Food and Beverage Director at Treasure Island Hotel and Casino.