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Clearly, the chefs at the Boyd Gaming Corp. are second to none. Whether trained on the job or in a certified culinary school, these chefs have seen all parts of the kitchen. “If I ask a person to do something, you can be darned sure I have done it myself. And I am certainly not afraid to put a hand in to help,’ explains Patrick Thomas, executive chef at the Fremont. Once again, the Boyd Gaming Corp. team effort shines in the faces of its restaurants. The Fremont Hotel is most famous for the Paradise Buffet. With an ambience of tropical island greenery, its provocative appeal brings natives in from all over town. The variety of the islands is extraordinary. Seafood lovers will also enjoy the Seafood Fantasy available Sunday, Tuesday and Friday. From the Pacific Rim, East meets West in Lanai Cafe. The Chinese menu features a full range of appetizers and entrees to tempt any appetite. Not to be outdone by the Stardust, the Fremont Hotel has a Tony Roma’s as well. In the tradition of expanding and improving the best, the Fremont is creating a new dining experience. Second Street Grill is an upscale room, intimate yet with a casual elegance, that will offer a contemporary American menu with a dash of the Pacific Rim. This addition comes once again from the input of the customer. “We value their input just as corporate values ours,” says Thomas. “We (all the chefs and the corporate staff) discuss the changes and ask for input from each person. It is truly a democracy.” That democratic state, enhanced with teamwork, is what puts the Boyd Gaming Corp. hotels over the top. Last, but certainly not least, the California Hotel proves the principles of teamwork can flourish in any atmosphere. Located downtown, the California caters to a large Hawaiian clientele. So when Layne Connelly was promoted to food and beverage director, who better to become executive chef than someone familiar with contemporary American cuisine? Eric Kornbluh has more than 10 years of experience in Miami, Naples and the Florida Keys. Not used to the family atmosphere, he has adapted rather well to the Boyd Gaming Corp. environment. “Where I come from, it was always cutthroat, dog-eat-dog and only one could make it to the top. Here, people are willing to help you, encourage your efforts and teach you new concepts.” The California Hotel encompasses fine dining at the Redwood Bar and Grill and Pasta Pirate or quick snack dining at the Market Street Cafe and the Cal Club Snack Bar. In fact, in true Boyd Gaming Corp. fashion, the Pasta Pirate is expanding its menu. The new items will include combinations of Hawaiian and Italian cuisine. An unlikely match? Perhaps the lobster brochettes with pineapple mousselline sauce will change your mind. The additions will be incorporated into the original menu within the next month. These new ideas, expansions and enhancements are the edge that sets the Boyd Gaming Corp. apart. Teamwork is obviously working. The family atmosphere encourages employees not only to enjoy their work, but to show that enjoyment to the guests. Judging from the occupancy and frequency rates at each property, this attitude is beaming through each team member. The Boyd Gaming Corp. philosophy is “give the customers what they want at a fair price and treat your employees extremely well. If these goals are met, they will come back for more.” Surely, this philosophy is the key to a bright future for the Boyd Gaming Corp. restaurants and casinos. So, the next time the team is down by three with one minute remaining, the crowd knows which play the Boyd team will make. Touchdown! |
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