The Tasting Panel magazine

November 2012

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Page 76 of 140

Christophe Tassan and Jeffrey Yedlin WORKING TOGETHER TO SET A PREMIER LAS VEGAS RESORT APART photos by Deacon Tyler n eclectic and exceptional din- ing destination since its inception, Mandalay Bay Resort & Casino has become even more enticing over the past several years, thanks in large part to the passion and expertise of Food and Bever- age Director Jeffrey Yedlin and Director of Wine Christophe Tassan, MOF. Having opened with much fanfare on March 2, 1999, the resort immediately attracted a wide range of celebri- ties and elite guests, offering experiences unlike anything else in Las Vegas. From the Shark Reef Aquarium and Mandalay Beach, to more than 40 preeminent restaurants and bars, Mandalay Bay continues to stand out in one of the most distinctive cities in the country. A The combined creativity and vision of Yedlin and Tassan has been instrumental in further el- evating the food and beverage program at the resort. Prior to their working together, both men held a variety of positions that led them to the doors of Mandalay Bay. Yedlin has been work- ing in the industry in Las Vegas since '99, having held various positions at Treasure Island, Wynn Las Vegas, Luxor and Excalibur. In his current role, which he assumed in April of 2010, Yedlin supervises a team of 1,700 people, 20 restau- rants and 29 bars and lounges. "Our guests are quite curious when they witness the Vinturi Aerators in action for the irst time," says F&B Director Jeffrey Yedlin. 76 / the tasting panel / november 2012 "Being a part of the Mandalay Bay family has been a wonderful experience for me since the very beginning," says Yedlin. "This position has afforded me a great deal of creativity, and has allowed me to incorporate a variety of opera- tional initiatives and programs, including our By the Barrel program, of which I'm particularly proud." He goes on to explain that the By the Barrel program takes him to a variety of distilleries

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