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Chef Todd Ulrich has always been inspired by other chefs, whether watching them on TV or getting to know them personally. When offered the opportunity to work at Aliante Casino + Hotel + Spa alongside Executive Chef George Jacquez, Ulrich knew it was a chance he didn’t want to pass up. “I am honored to work at such an excellent property alongside chefs who I admire and am able to learn from each and every day,” said Ulrich. Ulrich most recently served as room chef during the opening of Red Rock Casino Resort & Spa in 2006 along with Jacquez. Most of his previous experience includes time in Chicago, including opening and managing the café style restaurant, La Piazza; seven years as sous chef and executive chef at the former Barney’s Market Club; more than a year as the banquet chef at the Ritz Carlton in Chicago and eight years as owner of TNT Pizza & Pasta. He is a graduate of Le Cordon Bleu College of Culinary Arts in Chicago (formerly the Cooking and Hospitality Institute of Chicago). When not taking the lead in the kitchen Ulrich enjoys getting out on the greens to play golf or hitting the alley to bowl. He also enjoys traveling. |