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Chef of the Month: Boyd Gaming Corporation
by Hannah Waterman The home team is down by three with one minute to play. Coach Boyd has a choice; tie it up or go for it! Having all confidence in each of the team members, he signals for the touchdown play. In the huddle, the players encourage each other to make the best effort ever. The headline the next morning reads: Boyd Gaming Corporation Wins with Team Effort. Sounds outrageous, comparing sports to the hotel/restaurant industry? Perhaps, but the point here is that attitude is the key to winning the game; any game. The Boyd Group ensures a teamwork, cooperation and encouragement attitude among all of its employees, corporate and property. This particular article will focus on the hotel restaurants within the Boyd Gaming Corp. Each property includes at least four differently-styled restaurants. These facilities are always being remodeled or enhanced. “We reinvest a large amount of funds in our restaurant operations,” explains Bob Boughner, executive vice president and chief operating officer for the Boyd Gaming Corp. lndeed the California, Fremont, Sam’s Town and Stardust hotels have a reputation for quality food and beverages at reasonable prices. The restaurants are coined “destination,” due to the atypical atmosphere surrounding the experience. Guests, both local and tourist alike, appreciate the personal service they receive at each of the four properties. Some even compare it to a “home away from home.” The reason for this comfort, according to Boughner is, “We truly function as a team.” Clearly, this attitude is what has allowed the Boyd Gaming Corp. restaurants to flourish. The restaurants within these four hotels surely could not blossom without the aid of supreme chefs. In fact, each executive chef is eager to admit they are part of the Boyd Gaming Corp. team. Although each has varying years in the corporation, the attitude is everpresent. The Boyd Gaming Corp. appreciates its employees. “We know we are rewarded for our achievements and so we naturally perform well. Employees produce more when they are happy; Bill Boyd knows that,” confides Jesse Avila, executive chef, Sam’s Town Hotel and Gambling Hall. This “family spirit” has made each Boyd Gaming Corp. property a destination “where locals (and tourists) can bring their friends.” Always Sam’s Town Hotel and Gambling Hall’s motto, the hotel has certainly undergone several major expansions since its opening in 1979 to live up to that expectation. The original building included only Diamond Lil’s and the Stage Coach Coffee Shop. Diamond Lil’s quaint, relaxing atmosphere of casual elegance caters to the guest by offering various tempting appetizers and a vast menu that includes mesquite-broiled steak and a variety of fresh fish. In 1980 Willy and Jose’s Mexican Cantina was added. It provides Mexican delights from heaping platters of spicy appetizers to your favorite Mexican entree. Willy even put in a few “gringo” dishes on the menu. Continue » |
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