MGM Grand, Las Vegas


Christian Rassinoux was appointed executive chef of the MGM Grand in Las Vegas on December first 2009 following four years as executive chef for the the Ritz carlton Portman in Shanghai China . Christian Rassinoux was appointed executive chef of The Ritz-Carlton, Laguna Niguel in 1985. He is responsible for all food operations for the 393-room resort and oversees more than 90 culinary staff, three award-winning restaurants, a poolside café, 24-hour in-room dining, a lounge serving afternoon tea, and banquet facilities for up to 1,400 guests. As participated in Over 40 opening with Ritz Carlton in the past 20 years > The Ritz Carlton Laguna Niguel as won numerous award over the years and as become # one caterer in Southern California .

Christian Rassinoux attended the Lyce Charlemagne School in France where he earned a Baccalaureate in Philosophy. He served a three-year apprenticeship with his family’s two Michelin stars restaurant, and Charcuterie, in Paris while studying at the Jean Ferandi Cooking School. After his apprenticeship, he continued his education at The Lausanne Hotel Management School in Switzerland earning a Baccalaureate in Hotel Management and marketing

He began his career at the Peninsula Hong Kong in marketing . The Shangri-La hotel in Singapore in culinary The Westin Carlton Hotel in Johannesburg. Following his work in South Africa, he traveled the world working at a three Michelin -Star rated restaurants in France then at Hotel Scandinavia in Copenhagen, Denmark; and executive sous chef at The Westin Hotel, Century Plaza in Los Angeles. Opened the Westin Hotel in Ottawa, Canada as executive chef, was named after a year # 1 hotel and restaurant in Canada .

Executive Chef Rassinoux was the president of the French Chef’s Association in California , the president of the Les Amis d’Escoffier Society and a member of the Conseiller Culinaire for the Chaine des rotisseurs. He has received numerous awards including Chef of the Year, French Culinary Association in 1986; Chef of the Year, Le Toques Blanche International in 1990; Chevalier in the National Order of Merit by the President of the French Republic in 1994; and a Doctor of Culinary Arts, Honoris Causa, from Johnson & Wales University in 1995.Was awarded in 2002 honored Citizen by the State of California

Chef Christian visited the Skuna Bay farms in April, 2012