wynn - 2015 - issue 1 - spring+summer
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SPRING/SUMMER 2015
STEVE WYNN On Creating Intimate Spaces
The Freshest Spring Fashion and Sparkling Summer Jewels
DAZZLING ALFRESCO DINING EXPERIENCES
WYN
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T H E A L B I O N ® C O L L E C T I O N
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76 Nude organza and beaded fl ower
dress ($6,190), crystal pavé spike
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FEATURES28 Steve Wynn: It’s ElementalSteve Wynn reveals his back-to-basics approach in creating transporting and intimate hotels. By Andrea Bennett
60 Nightlife Spotlight: Night Of Your LifeThere’s no resting on your laurels for Wynn nightlife. When you get to the top, it’s time to innovate.By Michael Kaplan
68 Luxury Spotlight: Par ExcellenceWynn Golf Club is undeniably top-notch, but the player experience sets it apart from even the world’s best.By Larry Olmsted
72 Macau Spotlight: Floral ArtistryColorful, celebratory fl owers make Wynn Macau guests feel like they’ve arrived at a party in progress.By Matt Kelemen
SPRING/SUMMER ISSUE 2015 • NO. 27CONTENTS
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The Shops at Crystals (702) 487-3160 The Forum Shops at Caesars (702) 418-3904Wynn Las Vegas (702) 696-0146
Shop the new collection www.cartier.us
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Amulette de Cartier
20 Wynn
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Style & Beauty36 A-List: Bold MovesThe best of the season’s accessories are fush with color.Photography by Brian Klutch
76 Natural BeautyThe lush spaces of Wynn and Encore ofer the perfect backdrop for spring’s freshest fashions.Photography by Bonnie Holland
86 Petal PerfectionWynn and Encore’s vibrant forals show of the fnest jewelry in bloom this season.Photography by Brian Klutch
94 Beauty: Spring ForwardBrighten 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
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Breguet, the innovator.Invention of the Breguet balance spring, 1795
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by combining the accuracy of the Breguet balance-spring’s terminal
curve, conceived in 1795, and the anti-magnetic properties of silicon.
History is still being written ...
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FOOD & SPIRITS42 Food for Thought: Tableau VivantA charming, light-flled reftting of the formal Tableau now has a lively menu to match.By Andrea Bennett
54 Food Spotlight: The Best in AlfrescoWith Country Club, Mizumi, Lakeside, and Terrace Pointe Café, Wynn ofers a delightful outdoor dining experience to suit every whim.By Beth Schwartz
ConTenTs
102 Kitchen Confdential: Mutual AdmirationThe best dining recommendations come from the professionals.By Amy Zavatto
108 Last Call: Libation SensationPay tribute to musical theater’s most showstopping numbers with an equally applause-worthy drink. By Chris Stave
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in every issue48 Discoveries: Rave Revue ShowStoppers Director Philip Wm. McKinley shares three of his favorite moments throughout Wynn and encore.
50 Wynn SightsParties, places, and people that populate the world of Wynn and encore.
104 Back Story: Fashion Sneak PeekAfter 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
On the COversleFt (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.
I M P E R I A L E
D i s c o v e r t h e Wo r l d o f C h o p a rd :
W y n n L a s Ve g a s • 7 0 2 . 8 6 2 . 4 5 2 2
E x p l o re t h e c o l l e c t i o n a t u s . c h o p a rd . c o m
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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 envi-
ronments, 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 oppor-
tunity 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 intercon-
nected 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.”
2
3
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for products or services advertised herein. Wynn magazine is a registered trademark.
Senior Vice President and Editorial Director Mandi NorwoodVice President of Creative and Fashion Ann Song
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26 Wynn
All things come from the Earth
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3720 Las Vegas Boulevard South, suite 263 - 702.527.7766
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Crisply manicured hedges in the garden
outside Sinatra transport diners
across the Atlantic.
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N o one relishes a back-to-the-
drawing-board moment like Steve
Wynn. When he began conceptu-
alizing 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 stand-
ing 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 con-
strained 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 prop-
erty that far north on the Strip could only be a
secondary location. But not Wynn, whose philoso-
phy 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.”
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 aspi-
ration. 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 pri-
mary 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 des-
tination 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 get-
ting 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.
30 Wynn
STEVE WyNN
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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 invari-
ably 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 lay-
ered 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 sur-
pass 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 connect-
ing 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
An exuberant foral carousel by Preston
Bailey in Wynn’s atrium lends a feeling
of perpetual spring.
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32 Wynn
sTEVE WYNN
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of the shops turn left and those wonderful
round columns, with their crosshatched traver-
tine 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 through-
out 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 scrap-
ping an idea midway through construction, says
Butler. Every day is an opportunity for a course
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 direc-
tion.’ 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.
34 WyNN
STEvE WYNN
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B O R N B Y P A S S I O N
Tableau ViVantA charming, light-flled reftting of the formal Tableau now
has a lively menu to match. by AndreA benneTT
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Tableau’s seatbacks are adorned with delightful masks painted by artist
Kazumi Yoshida.
There is no better way to greet the warmer months than by
sitting in an airy conservatory with a full view of a pool sur-
rounded 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 over-
wrought that a fortuitous crop of garlic ramps or fiddlehead ferns
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 consid-
ered, 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
42 Wynn
food for ThoughT
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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 peren-
nially 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.
from top: Grilled prawn salad, with quinoa, baby asparagus, Boston lettuce, endive, and quail eggs; Executive Chef Paul Zlatos in the Tableau kitchen.
fOOD fOr THOugHT
44 Wynn
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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 gar-
den 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 week-
end 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 formal-
ity 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
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.
46 Wynn
FooD FoR THougHT
AVAILABLE AT WYNN LAS VEGAS AND ENCORE POOLS
Discoveries
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rave revueShowStoppers director Philip Wm. McKinley shares three of his favorite moments throughout Wynn and encore.
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 shar-
ing with people is a great communal
feeling. red 8 doesn’t take reserva-
tions, but there’s a small room that’s
curtained off at the side of the restau-
rant, and we'd often request this cozy
nook. We’d order two or three appe-
tizers 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."
2. guest rooms "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 spa-
cious 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 amaz-
ing, 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."
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 hap-
pen 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 won-
derful 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."
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.
48 Wynn48 Wynn
L I F E I S A B O U T M O M E N T S
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
PROMESSE
STEEL, 34 MM, QUARTZ69 DIAMONDS
www.baume-et-mercier.com
WYNN SIGHTS
FLAIR FOR CARE NAEEM KHAN
FASHION SHOW AND NATHAN
ADELSON HOSPICE FUNDRAISER
AT WYNN LAS VEGAS
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 décor; Beth Barbre, Mariam Afshai,
Jane Schorr, Sharon Jenkins, and Nancy Houssels.
center: Designer Naeem Khan
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50 WYNN
Wynn Las Vegas
702.770.3559
WYNN SIGHTS
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52 WYNN
JACK DANIEL’S DINNER AT SINATRA
AT ENCORE LAS VEGAS
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.
Wynn Las Vegas · 702.770.3520
T H R E E T I M E Z O N E S A T A G L A N C E
Selected rose gold, precious
titanium, extra-hard high-tech
ceramic and tough natural rubber
give time a new material form.
Globetrotters will find that the
Patravi TravelTec FourX brings
them the perfect combination of
luxury and high-tech. It displays
three time zones at once and jumps
across time zones at the touch
of a button. With Carl F. Bucherer’s
engineering on a miniature scale,
your journey through time can begin.
BOUND TO TRADITION – DRIVEN BY INNOVATION
PATRAVI TRAVELTEC FOURX
54 Wynn
With The Country Club, Mizumi, Lakeside, and Terrace Pointe Café, Wynn ofers a delightful outdoor dining experience to suit every whim. by beth schwartz
Food spotlight
The BesT In alfresco
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The 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 ingredi-
ents 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
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.
Wynn 55
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Food Spotlight
56 Wynn
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 tem-
pura, 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 chan-
terelles, 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
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
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 pick-
led 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.”
Wynn 57
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58 Wynn
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.
“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
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 defi-
nitely 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 serv-
ing spring’s freshest ingredients in some of the most theatrical settings in the world,
dining alfresco anywhere at Wynn is a showstopping experience. n
FOOD SPOTLIghT
THE SHOPS AT CRYSTALS, LAS VEGAS
702-588-7272
RICHARD MILLE BOUTIQUE
There’s no resting on your laurels for Wynn nightlife: When you get to the top,
it’s time to innovate. by michael kaplan
Night of
Your Life Few 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, care-
fully 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
DJ David
Guetta at XS.
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60 Wynn
nightlife Spotlight
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 through-
out 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 moni-
tors 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,
Bottle service at XS.
Managing Partner Jesse Waits at XS.
“We’re not creating a concert hall; we’re bolstering DJ culture with good
energy and a strong vibe.” —jesse waits
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62 Wynn
nIGHTLIfE SPOTLIGHT
Wynn & Company Watches
3131 Las Vegas Blvd. South
Las Vegas, NV 89109
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 foot-
age 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 creat-
ing 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,
Ludacris gets the crowd pumping at Surrender in March.
Moonlit poolside VIP cabanas at Surrender.
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64 Wynn
nIghTLIFE SPOTLIghT
Tickets and information 702.693.7871 • bellagio.com/bgfa
November 14, 2014 – May 25, 2015
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.
Jeweler to the CzarsFABERGÉ Revealed
“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.”
—sean christie
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 com-
pelling. 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
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 all-
inclusive party that really contributes to the ongoing success of the night-
clubs 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
Encore Beach Club.
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66 Wynn
nIGhTLIFE SPOTLIGhT
CALIBER RM 63-01
DIZZY HANDS
THE SHOPS AT CRYSTALS, LAS VEGAS
702-588-7272
RICHARD MILLE BOUTIQUE
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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,
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 veter-
ans, 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
68 Wynn
LuxuRy SpoTLIGhT
Wynn Golf Club is undeniably top-notch, but the player experience sets it apart from even the world’s best. by larry olmsted
Par ExcEllEncE
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-a-
kind 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.
Wynn 69
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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-of-
the-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
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 atten-
tion 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 profession-
als 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 ani-
mals,” says Fazio. The program involves identifying and preserving wildlife
70 Wynn
Luxury SPoTLIGhT
corridors and habitat on golf courses, maintaining wetlands, reclaiming
water, and greatly reducing the use of pesticides, herbicides, and chemi-
cal 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 expe-
rience 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
“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
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.
wynn 71
Vibrant, celebratory fl owers make Wynn Macau guests feel as if they’ve arrived at a party in progress. BY MATT KELEMEN
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Floral design at Wynn Macau and Encore is about so much more
than décor. Selecting and placing colorful perennials and sea-
sonal 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 proj-
ects 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
expressions we’re trying to achieve, so that’s always part of the floral con-
cept. 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
FLORAL ARTISTRY
72 WYNN
MACAU SPOTLIGHT
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 differ-
ent 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, invit-
ing 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 imag-
ination, 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]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]优秀的供应商建立合作关系，以确保品质]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]好的，如娱乐、设计，」Thomas说，「当然还包括]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]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
Wynn 73
Exclusive CleanTouch™
Technology feels light and clean
on the skin - no stickiness.
Distinct blend of antioxidants
and skin conditioners enhance
skin’s radiant appearance.
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WYNN 75
If 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 sum-
mer 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 bou-
quet 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
Style
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
76 Wynn
NaturalBeauty
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 pavé spike
necklace ($1,295), and
petal feather print Aliah
sandals ($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
Wynn 79
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
80 Wynn
82 Wynn
opposite page:
Embossed dress by
Yigal Azrouël ($1190).
Mojitos, Wynn, 702-770-
3545. 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
84 Wynn
opposite page: Fuchsia
Chantilly lace gown
by Monique Lhuillier
($4,995). Bags Belts and
Baubles, Wynn, 702-770-
3555. 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
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
Petal Perfection
18k black-plated gold
and 22.52 carat fat and
black-and-white pavé-
set 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
Wynn 87
18k white-gold and
diamond Caresse
d’orchidées 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
88 Wynn
90 Wynn
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 pear-
cut 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 brilliant-
cut diamond Riviera
necklace by Jacob & Co.
(price on request).
Wynn & Company
Watches, Wynn,
702-770-3520
Wynn 93
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94 Wynn
spring forwardBrighten up your skin this season with the hardest-working botanicals in the beauty business. By tess eyrich
Beauty
While 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
in treatments like the tropical Journey, a full-body massage that incor-
porates 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 nature-
inspired treatments to be performed before and after exposure to the
sun. designed to help guests achieve a pool party–perfect glow, the
The Spa at Wynn’s tranquil hot tub.
On The Strip across from The Venetian, Wynn and TI | 702.369.8382 | thefashionshow.com
Featuring Neiman Marcus, Saks Fifth Avenue, Nordstrom, Macy’s, Macy’s Men’s Store, Dillard’s, Forever 21,
Topshop Topman and over 200 stores and eateries, including our newest arrivals Apple, Henri Bendel,
Michael Kors, U.S. Polo Assn., Charming Charlie and The Disney Store.
AT THE EDGE OF FASHION IN THE HEART OF VEGAS
NOW OPEN!
TORY BURCH
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96 Wynn
beauty
“Botanical and natural ingredients are more active
and bring full-power healing.”—amy rockwell
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 lumi-nous sheen. “Not necessarily shimmer,” Valles says, “but a nice golden glow.”
the Golden Veil’s counterpart, the exotic Mediterranean body Wrap, targets lightly sun-burned skin, beginning with a gentle scrub infused with moisturizing olive and argan oils, then pro-gressing 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 anti-oxidants 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 mas-sage 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
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 sweet-smelling 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 mas-sage, 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.
Experience Éminence
at the award-winning spas at
Wynn Las Vegas and Encore
erÉminence…
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Organic Skin Carewith Results!
888-747-6342 | [email protected]
Cool Meets CoMplexthe 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
98 Wynn
all aCCess
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 mul-
titude 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 water-
resistant to 300
meters and houses an
automatic mechanical
panerai caliber with
glucydor balance,
an Incabloc antishock
device, a dive-
indication bezel, and
superluminova hands
and markers.
Wynn & Company
Watches, Wynn, 702-
770-3520; panerai.com
dive in
this Fifty Fathoms
bathyscaphe Flyback
Chronograph from
Blancpain ($14,800),
constructed from stain-
less steel and housing a
mechanical self-winding
movement, utilizes
high-tech materials,
such as the ceramic
inserts and liquidmetal
hour markers of its
unidirectional satin-
brushed steel bezel.
Wynn & Company
Watches, Wynn,
702-770-3520;
blancpain.com
cOnquer
the Blues
From Baume &
mercier, this stun-
ning 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, sophis-
ticated appeal of
this 43mm self-
winding mechanical
timepiece.
Wynn & Company
Watches, Wynn,
702-770-3520;
baume-et-mercier.com
100 Wynn
all access
hit the deco
From Patek Philippe, this Ref.
5940G Perpetual calendar
watch ($87,200)—with a remark-
able moon-phase aperture on
the dial—offers day of the week,
date, month, and 24-hour indica-
tions. It houses the caliber 240Q
ultrathin mechanical self-winding
movement, made in-house.
Wynn & Company Watches,
Wynn, 702-770-3520; patek.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 move-
ment offers 42 hours
of power reserve.
Wynn & Company
Watches, Wynn,
702-770-3520; bovet.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
Reveal all
This hublot classic
Fusion watch ($18,300)
features a skel-
etonized HUB 1300.4
manual-wind move-
ment, 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
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
505 Stores - 18 Countries
Fashion Show Mall - 3200 Las Vegas Blvd S. | Las Vegas, Nevada 89109-2692 | (702) 462-5408
Buenos Aires Cannes Hollywood Las Vegas Nice Orlando Rio de Janeiro São Paulo
Exclusive Handcrafted Shoes, Handbags and Accessories
www.carmensteffens.com
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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-the-
money 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 bone-
in 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 tempera-
tures 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
The 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 pro-
sciutto, 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
muTuAL ADmIRATIoN The best dining recommendations come from the professionals. By Amy ZAvATTo
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.
102 Wynn
KITCHEN CoNFIDENTIAL
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“The inspiration for the store came from a combination of a few lux-
ury 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 luxuri-
ous 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 in-
demand 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-and-
coming 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. nWynn’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 cos-
metics, The Wynn Collection will be the ultimate
one-stop shop for exclusive luxury items.
“The areas and rooms are
designed To alloW guesTs To
soak in The Wynn experience.”
—hedy woodrow
Wynn Senior Vice President of Retail Hedy Woodrow.
FASHioN SNEAK PEEKAfter months of research and planning, The Wynn Collection—a tightly edited boutique of exclusive fashion and cosmetics—opens in July. BY JuLiET iZoN
104 Wynn
BACK SToRY
A V A I L A B L E A T T H E A W A R D - W I N N I N G S P A S A T W Y N N L A S V E G A S A N D E N C O R E .
Recommended by Skincare Professionals, Plastic Surgeons, Dermatologists, Celebrities, Professional Make-up Artists.
N E W F R O M I N T R A C E U T I C A L S
opulenceBY
T h e O p u l e n c e C o l l e c t i o n … t h r e e s i m p l e s t e p s t o r a d i a n t g l o w i n g s k i n .
Just as Steve Wynn’s ShowStoppers combines the
best moments from popular musicals to create one,
ahem, singular sensation, the ShowStoppers cock-
tail 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 over-
proof 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 bourbon1∕2 oz. Solerno blood orange liqueur
1 oz. lemon juice
2 oz. Pom pomegranate juice1∕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. ■
LIBATION SENSATIONPay tribute to musical theater’s most showstopping numbers with an equally applause-worthy drink. BY CHRIS STAVE PHOTOGRAPHY BY JENNA DOSCH
108 WYNN
LAST CALL
www.vacheron-constantin.com
P E R P E T U A L C A L E N D A R