Chef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was recently announced that later this year construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants.
Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse.
Chef Duane also talks about the incredible sweet items served the night before at Chocolate Decadence and then previews what will be presented by the parade of Pechanga restaurants at the afternoon’s Pechanga Wine Festival. All imported Valrhona chocolate was used at the chocolate fondue station on Friday night. On Saturday afternoon Umi, for example, will be serving tastes of seared miso anticuchos Chilean sea bass.
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