Las Vegas, April 7, 2008 –

The Wolfgang Puck Fine Dining Group welcomes the return of veteran chef Scott Irestone to Las Vegas as executive chef of Chinois.

 In his new role, Irestone is adding an innovative spin on the menu by expanding the Asian flavors to include Thai, Malaysian, Vietnamese and Indian ingredients.  Signature items include the Wok-Fried Shanghai Lobster with garlic-pepper sauce and the Lacquered Chinese Duckling.  The menu is perfect for mixing and matching with portions large enough for friends and family to share.   

 “Scott is a great asset to our company, and we are excited to have him back in Las Vegas to lead the talented team at Chinois,” said master chef Wolfgang Puck.  “His creativity and attention to detail offer the perfect complement to the atmosphere and level of service our restaurants provide.”

 
Irestone, a native of Wisconsin, joined the Wolfgang Puck Fine Dining Group in 1995 when he was accepted as an intern at Spago in Las Vegas.  Following his successful internship, he began working full time at Spago and spent the next two years as a line cook.  In 1998, when Puck opened Chinois, his second restaurant in Las Vegas, Irestone joined the opening team as a sous chef.  One year later, when Puck opened his third Las Vegas restaurant, the famed San Francisco eatery Postrio, Irestone became part of the opening team as kitchen manager, a position he held for three years. 

 
In 2001, Irestone re-joined Chinois, again as a sous chef, but quickly worked his way up the ranks to executive sous chef and finally executive chef of the Asian restaurant.  Four years later, Irestone received an opportunity to return to his roots in the Midwest, when he became executive chef at Puck’s Minneapolis restaurant, 20.21.  Located at the Walker Art Center, Irestone worked with local purveyors to create a new flavor of pan-pacific cuisine making dining at the Center an unforgettable experience.  After three years in Minneapolis, Irestone was offered an opportunity to return to where it all began for him with the Wolfgang Puck organization:  Las Vegas and Puck’s restaurant Chinois. 

 
“I’m excited to be back in Las Vegas and working with this incredible team; many of which have been with the company since before I left Las Vegas three years ago,” said Irestone.  “Our customers inspire me each and every day.  I enjoy coming out of the kitchen and into the dining room each night to interact with our guests and to get to know them better.”

  The award-winning restaurants of the Wolfgang Puck Fine Dining Group include Spago (Beverly Hills, Las Vegas, Maui and Beaver Creek), Postrio (Las Vegas and San Francisco); Chinois (Santa Monica and Las Vegas); Trattoria del Lupo and Wolfgang Puck Bar & Grill in Las Vegas; Wolfgang Puck American Grille at Borgata Hotel Casino & Spa in Atlantic City; the critically acclaimed, steakhouse CUT (Beverly Hills and Las Vegas); the Wolfgang Puck Grille at the MGM Grand Detroit and The Source by Wolfgang Puck at the Newseum in Washington, DC.