Picture by Eric Jamison
She’s answerable for placing collectively beverage menus for over 30 venues throughout your entire property. In every of the institutions, Mariena makes certain curated tales are advised by subtle, thrilling, and unforgettable cocktails experiences.
Among the many plethora of drink applications Mariena creates is a spot acknowledged and awarded by the Forbes Journey Information. Bordering Wynn’s Lake of Goals is Lakeside, a seafood restaurant the place friends can take pleasure in line-caught fish and different delicacies sourced from worldwide waters ready by Govt Chef David Middleton and his crew. Highlights of the award profitable menu embrace Dover sole from Holland, roasted crimson Alaskan king crab legs, and sea urchin from Santa Barbara. Complementing the top-tier eats are nightly reveals that mix colourful puppetry coupled with immersive soundtracks, and state-of-the-art sound and lighting.
Together with Chef Middleton’s delectable delicacies, the breathtaking views of the famed Lake of Goals encourage the drink menu. The serves are all impressed by marvel and whimsy, just like the attractive Zephyr, served in a Pufferfish glass, or the Bora Bora within the Conch Shell.
“I needed to create an immersive expertise with multi-sensory cocktails that excite and seduce the senses, whereas complementing the fragile flavors of the delicacies. The Golden Hour cocktail celebrates eating on the patio close to the Lake of Goals at that good time of the night when the solar goes down with its golden hue,” added Mariena.
Rivaling the cocktails when it comes to creativity and luxurious are the zero-proof drinks. The Bohemian rhapsody and The Lapis each exhibit Mercer Boarini’s ardour for creating distinctive experiences for every type of imbibers.
Chilled requested the professional menu-crafter what it takes to run a profitable drink program, and he or she was variety sufficient to share some useful ideas.
- “Be nimble and suppose outdoors the field. I’m by no means detoured by issues. I all the time welcome a problem, as I like to seek out inventive and considerate methods to problem-solve.”
- “Suppose huge, remedy granularly. I strategy beverage applications just like a kitchen, which is why I take pleasure in working for high-volume, large-scale tasks.”
- “Be observant. Earlier than I design a menu for a room, I spend time within the area observing all phases of an operation. I spend time with the bar crew to know any challenges or areas of focus. Then I research any matter of confluence with the thematics of the room.”
