Philippe Rispoli, Executive Chef When asked what he most loves to eat, Chef Philippe Rispoli closes his eyes and smiles in a manner that reveals he is dreaming of a favorite far away place: home. He is quick to respond that his favorite food is charcuterie of every possible shape and style. This is not surprising for a young man from Lyon, a city that is not only France´s culinary capital but also home of some of the world´s finest charcuterie. Philippe hails from Vilette d´Anton, a country village just outside the city of Lyon. It is no coincidence that he shares these origins with Chef Daniel Boulud, his mentor and the guiding force that brought him to Daniel Boulud Brasserie. For Daniel Boulud, there could be no more crucial choice than that of the chef for his new restaurant. “Philippe shares my roots, my palate, my dedication to producing consistently delicious food” explains Boulud. "I first met Philippe when he was sent to work for me at DANIEL in New York in 1996. He was recommended to me by Pierre Orsi, one of the chefs I most admire in France," explains Boulud. "Working his way through every station in my kitchen, Philippe proved to be devoted and to possess a talent worthy of watching, the kind that comes along only so often." Like many great chefs, Philippe will tell you his earliest food memories and lessons in the kitchen come from his mother´s and grand mother´s wonderful home cooking. The chef is quick to add that with a grandmother from Naples and a mother from Rome, his combined French and Italian heritage inspired a devotion to good food from an early age. Philippe undertook his first kitchen apprenticeship at the age of fourteen at l´Auberge du Pont de Jonc, a small local restaurant where he remained for three years in a traditional culinary rite of passage. From being sent out to catch the frogs that would become "Cuisses de Grenouille à la Nantua" to slaving away at thick batter that had to be hand ground to make perfect "Quenelles de Brochet," Philippe's first years were filled of bittersweet memories. He credits dinners with his parents at Lyon´s legendary restaurants as the inspiration he needed to continue on his chosen path. Even after three year´s apprenticeship, Philippe would still not be considered a real cook. The true challenge lay ahead in the kitchen of Pierre Orsi, one of the most noted in the region of Lyon. The two years spent with Orsi proved to be a point of no return and a platform that would set the direction for the rest of his career. Days began with 4 am trips to the market, followed by kitchen work until 4 pm and then the fireworks of dinner service from six until midnight. Here Philippe took on a discipline and respect for food that would become a very part of his fabric. Despite the gruelingly hard work of these crucial years, Philippe’s magical memories of Pierre Orsi´s “Gratin de Homard” or “Ravioli de Foie Gras au Porto” cannot be erased. Philippe left Orsi with one of the most crucial lessons he would ever learn as a cook: the two months he spent working in the dining room as a waiter, an invaluably humbling experience. Following stints at other fine Lyon establishments including Les Eaux Vive and Villa Florentin, Philippe finally arrived at the renowned Paul Bocuse where he remained for just under a year. The daily task of lighting the kitchen´s wood fires was balanced by the thrill of the culinary tour de forces that could only be experienced in these grand old kitchens. The opportunity to live and work in Cannes drew Philippe to legendary kitchens of the Côte d´Azur. At the Hotel Martinez under Chef Christian Willer, and then just a few steps down the Croisette to the Carlton Hotel´s Bel Otero under Chef Francis Chevaux, Philippe eagerly imbibed the regions provençal influences, the fragrant vegetables, light sauces and Mediterranean flavors. Upon announcing a desire to travel and work in Brazil to his father, the older Rispoli directed his son instead toward a journey to New York. Pierre Orsi, stepped in to introduce him to Daniel Boulud, who would take the reins as Philippe´s new mentor. Boulud, already one of New York´s brightest culinary stars, showed Rispoli a new challenge, the fast paced world of a successful French restaurant in America. From 1996 to 1999 Rispoli remained under Boulud´s wing. Remembering the initial shock Philippe reminisces, "In Lyon the finest do 50 covers, in New York they turn the tables more than twice at dinner. It was an awakening to learn we could produce such wonderful food at this intense pace. The energy was incredible." In 1999, Philippe returned to France briefly but missed the dynamism and pace that had sustained him in New York. Happily he returned to the United States via Las Vegas, where a former restaurant DANIEL colleague made him Chef at the MGM's Mansion. "I had never served so much caviar in my life," Rispoli laughs, describing the unique experiences encountered in the 24 hour kitchen he ran for the hotel´s high rollers. Another Las Vegas opportunity arose with Rispoli's next position as Chef for Charlie Palmer´s Aureole. Here, he would learn yet another style of cooking and came away with an appreciation for Palmer´s refreshing simplicity and directness. "I was the first French chef Charlie hired," explains Rispoli. "I will always be grateful for the confidence he had in me and for allowing me to make the menu my own." Coming to Daniel Boulud Brasserie at the Wynn Resort as Chef and working under his mentor Daniel Boulud is a grand step in Philippe Rispoli´s culinary dreams. With Boulud and the menu of their contemporary brasserie, together this talented team will draw on French roots and their love of the energy of bustling brasserie style. Philippe will relish serving his beloved Lyonnais style charcuterie, towering platters of fresh seafood, wonderful cheeses and gently braised dishes that even his Italtian mother would delight in. "We are embarking on a wonderful adventure together," explains Boulud with an almost paternal pride. "For Wynn, we want to rise to the challenge of offering our best."