There has been no formal announcement of the decision made by the powers that be at the Hotel Adolphus, but one of my kitchen snitches confirms that Marcos Segovia, the current chef de cuisine will continue to reign in the French Room kitchen. Marcus Stritzel, former banquet chef, will be promoted to executive chef of the hotel. Segovia has been at the Adolphus for over 20 years. He started as a dishwasher, worked his way up through The Rodeo, The Bistro, and then to the French Room where he was a line cook for former execuchef William Koval. Since Koval left—he’s at Lakewood Country Club—Segovia worked as the sous chef under Jason Weaver, who split the scene for Vegas last March. (Hey Jason, how’s that going for ya?)
It’s going to get interesting when the Mansion’s new chef Bruno Davaillon hits town. I think a lot of current chefs de cuisine had better hold on to their effin toques. It’s going to be a bumpy ride for some. IJS.
