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Celebrity chefs David Burke and Charlie Trotter are walking away from the Las Vegas restaurants that bear their names, Nation's Restaurant News reported.
Burke announced last week that he was ending his affiliation with the restaurant David Burke at The Venetian, a joint venture with Orlando-based E Brand Restaurants. E Brands chief executive Rashid Choufani said the recession was to blame for the split.
"Celebrity chefs in restaurants there today, with this economy, it's a little hard," he told NRN. "It was hurting our concept."
Choufani told NRN that the glut of big-name chefs opening Vegas venues with high price points didn't make sense in today's tougher economic climate. In its place, E Brands will open the more moderately priced E.B.'s Timpano Tavern, a scaled back version of the company's Timpano Chophouse and Martini Bar restaurants.
The restaurant will remain open as David Burke until the conversion, expected in four to six weeks, NRN reported.
Charlie Trotter, chef of Charlie Trotter's in Chicago and a forthcoming Manhattan venue, reportedly shuttered Restaurant Charlie and Bar Charlie in the Palazzo hotel and casino.
Rochelle Smith Trotter, Trotter's wife and spokeswoman, told The New York Times that "they considered changing the concepts to adapt to the economic downturn, but decided not to compromise the integrity of the operations that bear his name," NRN reported.
Yet not all high-priced Vegas restaurants are folding as the economy suffers.
Rick Moonen's rm seafood at Mandalay Bay Resort & Casino has given itself a more upscale face, Joel Robuchon is looking to raise prices this year and sales are up 20 percent at Tom Colicchio's Craftsteak, NRN reported.
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3-25-2010 @9:08PM Catmoves said... Another non-story from the champions. Thanks, AOL.
P.S., Nobody gives a stuff about a few cooks changing jobs.
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3-25-2010 @9:13PM Jason said... Hey Catmoves its interesting for those of us that do it for a living, if you don't like it don't read it
3-25-2010 @11:08PM Edward said... Hey Jerk-wad .... Jason (below) made it clear. These fellows are talented. What exactly have you done
I would imagine you're a warehouse picker of some sort.
3-29-2010 @6:51AM dwilliam44h said... THANKS OBAMA, YOU STUPID.@.$.$
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3-31-2010 @1:48PM dave said... Thank bush, idiot
3-31-2010 @12:42PM dave said... Thank bush, idiot
3-25-2010 @11:47PM billybob said... FOOD = FILLER
Celebrity chefs my butt. More like stuffed pig.
Are there any skinny celebrity chefs ot there? Duh.
By supporting these characters you are supporting obesity.
These so-called flapjack flippers didn't get fat on the 2 stalks of asparagas covered
in some white creamy sauce that they claim they discovered and prepared especially for you.
No, they got fat draining the wallets of people who pay outrages prices for FILLER.
I'll keep on eye out for him at BK.
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3-26-2010 @3:06AM EAL said... The only thing skinny in a casino is your wallet.
3-26-2010 @4:53AM Max said... Just the sort of redneck gibberish I'd expect from someone with the screen name Billy Bob.
3-25-2010 @11:53PM billybob said... Hey Jason,
I think there is an opening at the Venetian. Seems that someone can't keep the doors open.
Perhaps you could flip the burgers for less.
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3-26-2010 @12:01AM billybob said... Seems to me that the pool of cooks, oh excuse me I mean chefs, is somewhat over followings.
Usually after some invited celebrity entertainer stops showing up at these hash houses, so does everyone else. Voila - 15 minutes of fame in the kitchen
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3-26-2010 @3:25AM Andy said... You know if you don't like supporting fluff pieces which AOL is notorious for, then why do you read the articles? Even if you don't read the article AOL has learned everything it needs to know about you. You have supported the very thing you claim to hate. The very fact that you clicked on this story just to write a flaming comment means that you have just defeated yourself. GOOD JOB! Now I don't have to do it for you. If you don't like something don't read it, don't watch it, better yet why don't you just drop AOL altogether. If you don't like the service then why use it? Get a life and don't be a hater.
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3-26-2010 @3:39AM James said... I RECENTLY ATE DINNER AT BOBBY FLAYS PLACE AT CAESARS PLACE. THIRD RATE FOOD , SECOND RATE SERVICE, FIRST RATE PRICES.
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3-26-2010 @3:48AM William Bischoff said... A large percentage of the workers in Las Vegas are in the "food service" business in one capacity or another. The economy has caused a big change in Las Vegas for a lot of them, not just those with the big name Chefs. If you life in, or visit, Las Vegas, this IS news you want to know about.
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3-26-2010 @4:27AM gary said... I've been a chef for almost 30 years and it has provided me a VERY good living and life. One of the things a person entering this profession better understand is that you need to grow a very tough skin to endure all of the unappreciative morons that consider us hash slingers, burger flippers etc. Oh yes...you do start by flipping burgers and prepping, but like any other craft, you progress onto other difficult culinary challenges. It is obvious that some of he commentary here has been written by folks that are still eating only burgers flipped by a teenager. I challenge anyone to work in a busy kitchen for JUST a day! You will respect what we do and how it all comes together. THAT's the ARTS part!
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3-28-2010 @8:43AM Kellyann said... Gary-Very well put! I am far from a professional chef, I cook for my family and friends and do the very best I can-just as I do in all aspects of my life. I really do respect the hard work and long hours that people such has yourself, put into your craft. I think that it is fair to say that millions of others do as well. When I was younger I lived and worked in Nevada-Reno to be exact, in a restaurant there, I was just the hostess, however, until I actually witnessed for myself the hard work that is involved with jobs such as yours, as well as the waiters/waitresses-the truly good ones anyway, I never thought twice about what went into being a Chef, Sous Chef, line cook-whatever one might choose to be. I just wanted to take this opportunity to thank you as well as all the other Chefs out there for your hard work and dedication. Most people truly do appreciate it! Just as most people appreciate the hard work that the waiters, waitresses, bus boys put in as well. It takes a team of dedicated people to make any restaurant thrive. As we all know that applies to any business.
I do have one question however, if you do not mind taking the time to explain the thinking behind the following statement, 'Charlie Trotter, chef of Charlie Trotter's in Chicago and a forthcoming Manhattan venue, reportedly shuttered Restaurant Charlie and Bar Charlie in the Palazzo hotel and casino." Why would Mr. Trotter want to open a restaurant in Manhattan, during these abhorrent economic times when he has had difficulties making a restaurant work in Las Vegas? I know that it has been many years since I have been in Nevada, and when there, I did visit Vegas, but wouldn't it be more expensive to open a restaurant or any business for that matter in Manhattan? I am just curious. If you, or any one else replies, I appreciate your time. Thank you!
3-28-2010 @8:59AM Gary said... Well Kellyann I don't know if you will ever read this, but Las Vegas, like so many other gambling venues is going through some tough times and my guess is that if you're out there for the gambling and don't have much money you're not going to spend it in a celebrity restaurant. These guys have reputations and egos as well as wise investors. If you've got a name my guess is go where there are millions of people walking by everyday just because they are there and millions of tourists as well. Your chances of making it are better than a gambling destination in the middle if the desert. NYC real estate IS expensive because it's PRIME!
3-28-2010 @9:49AM Kellyann said... Gary, thank you so very much for taking the time to respond and answer my question! I also appreciate that you were respectful as well! I have asked questions in a post or two in the past, and, well, as I am sure you know some people are beyond rude. I am born and raised in NY and I know how expensive things are here even when the economy is good, that is why I was so surprised that Chef Trotter decided on Manhattan. I, obviously, did not consider the amount of tourists, the foot traffic that you pointed out. As well as their investors. Thanks again, Gary and I hope that you have a fantastic day!
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3-28-2010 @9:57AM Kellyann said... Gary, I would like to clarify something-I am born and raised in NY-however when I was 18 I joined the military, ended up stationed in CA, when I was discharged, I married and I lived in Nevada for about two years. I made it back home, to good ole NY in 1996. I do not live in THE city, I live in upstate NY now. The reason I am adding this information, is that I remembered that I had mentioned that I lived in Reno, and in my second post I mentioned that I am born and raised in NY. I wanted to clear that up-two places at once that would have been quite the trick-lol.
If you do not mind me asking, what restaurant do you own or work in?
Take care, Gary and thanks again!
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3-28-2010 @4:46PM Jimmy American said... Sometimes it's not the economy.
A good restaurant closed down in Manhattan because a union demanded that workers get paid too much, $23 per hour, I think.
Think about this: You own a business and someone tells you what you should pay employees. And, whteher the employee is a good worker or not, they get the same pay.
Then they demand more pay for some types of work, holidays, sick days, etc.
Most jobs give fair wages ets. to worker.
Hey, if you don't agree with the job's goodies, get another job.
A job I was at went out of business after a union was voted in.
I had a temporary job once, and the a union guy was asked to do something, and he said, Tht's no my yob."
Hey, if your a good worker you'll get paid what your woth, there or at another job.
There are NO GUARANTEES in life!
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