George Jacquez was born to be a chef. Originally from Los Angeles, he grew up learning the ins-and-outs of the culinary world from his mother and father, who served as prominent chefs at the Los Angeles Convention Center and the Roosevelt Hotel, respectively. He joined Aliante Casino + Hotel + Spa during its inception in 2012 to help transform the resort into one of the leading dining destinations in northern Las Vegas.
“The creative freedom I have at Aliante, as an independently-owned resort, is a driving force that motivates me to provide the most unique and creative dining experience for our guests,” said Jacquez. “I come from a family of chefs, and my wife is chef. So cooking is more than a passion for me; it’s in my blood.”
His day-to-day responsibilities include the creation and execution of menus for MRKT Sea & Land, Bistro 57, The Salted Lime, and FARM 24-7, and overseeing staff both on the floor and behind the scenes in the kitchens. In his role, Jacquez has played an integral part in the expansion of Aliante’s dining options to include the addition of such internationally known brands as Starbucks and Nathan’s Famous Hot Dogs.
Jacquez most recently served as executive chef of Red Rock Casino Resort & Spa from 2005-2012. His previous experience includes two years at Mandalay Bay Hotel & Casino as assistant banquet chef, executive sous chef and executive banquet chef; four years as executive chef of Warner Bros. Stage 16 Restaurant at The Venetian Resort -Hotel -Casino; room chef at Mandalay Bay for one year in 1999 and 16 years with Cheesecake Factory as assistant kitchen manager, kitchen manager and corporate trainer.
When not in the kitchen or out scouting for fresh new ingredients at local farms, Jacquez enjoys cooking with his wife and spending time with her and their children. He has been honored with numerous awards, including the Culinary Excellence Medallion from the American Culinary Federation and a Bronze Medal in the “International Menu Design Contest.”
Raymond Mansour boasts an impressive resume of working at some of the top properties in Las Vegas. Coming from a family of cooks and restaurant owners, Mansour takes pride in his culinary growth and creates carefully-crafted dishes daily as the room chef of Aliante’s signature steakhouse, MRKT Sea & Land.
In his position, Mansour is responsible for overseeing all aspects of running the kitchen at MRKT, including creating new specials and seasonal menus, managing staff and kitchen operations and maintaining the highest health and safety standards. “I have worked with Aliante Executive Chef George Jacquez and President Terry Downey before and jumped at the opportunity to join them as the chef at MRKT,” said Mansour. “The environment at Aliante is one that promotes growth and new ideas and I continue to be excited about the things that we can accomplish here.”
Prior to his role at MRKT, Mansour’s experience includes the Carnegie Deli and Portofino at Mirage Resort & Casino, The Charcoal Room at Santa Fe Station Hotel & Casino and SWS at Wynn Las Vegas, among others.
When not in the kitchen, Mansour enjoys spending time with his wife and five grandchildren and showcasing his musical talents in different bands, which he has done throughout his life. Mansour volunteers his time at a cooking club at Summerset Academy in Las Vegas.
Nelson Cortez was inspired at a young age by watching his mother and father prepare traditional meals and quickly found a passion for the culinary arts. Today, he brings smiles and full stomachs to guests every day as room chef at Aliante’s signature Mexican cantina and eatery, The Salted Lime. In his position, Cortez oversees all efforts at The Salted Lime, including the execution of menus, ordering of products and managing staff.
“The atmosphere and culture at Aliante is very inviting,” said Cortez. “We all work together and there is a strong sense of teamwork throughout the property. I enjoy coming to work every day and putting my heart into everything we prepare.”
Prior to joining Aliante, Cortez served as part-owner and executive chef of El Torito Grill and executive chef of Crews of California Rock & Brew in Los Angeles. His previous experience also includes time at Red Rock Casino Resort & Spa, Sodexo Campus Services and the Radisson Wilshire Plaza Hotel, among others. Cortez has received numerous accolades in cooking competitions and is a culinary graduate of Los Angeles Trade Technical College (LATTC).
In his free time, Cortez enjoys playing soccer, cooking and putting together brainteasers with his wife and two children.
A former business owner, Shawn Brown left the corporate world to follow his joy of food and started his culinary career at Aliante in 2011. He has since grown within the property with hard work and dedication to become room chef at FARM 24-7, Aliante’s 24-hour farm-to-table café.
“My favorite thing about my job is when customers call me to their table to tell me how much they enjoyed our food,” said Brown. “My goal is to create a feeling of home in the restaurant and treat each and every guest like part of our family.”
In his position, Brown is responsible for overseeing all kitchen operations for the 24-hour café, including ordering ingredients, scheduling staff, working with management and maintaining the highest health and safety standards.
Brown began his career at Aliante at Medley Buffet and has worked his way up through Bistro 57 to his current role at FARM 24-7. He studied at The Art Institute of Las Vegas and Le Cordon Bleu College of Culinary Arts while working a full-time job to pursue his dream and is inspired by the happiness and togetherness that food can offer.
Brown was a professional drummer for 14 years and enjoys spending time with his children as much as possible, often watching popular cooking and travel shows on The Food Network.
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.