Names Kenny Magana Director of Pastry, Las Vegas

Las Vegas, NV, Feb. 7, 2007: The Wolfgang Puck Fine Dining Group makes it a standard to hire only the most ingenious talent. It continues to live up to its reputation by naming Kenny Magana the new Director of Pastry for the five Las Vegas fine dining restaurants which includes Spago, Chinois, Postrio, Trattoria del Lupo and the Wolfgang Puck Bar & Grill.

In his new role as Director of Pastry, Magana will oversee the pastry programs, dessert production and menu creation. Known for producing innovative signature dishes that set him apart from the competition, Magana is committed to using only the highest quality ingredients upholding the Wolfgang Puck philosophy of using all-natural and organic products to sustain the quality of life, not just enhance it.

Magana studied mathematics and chemistry before completing the culinary arts program at Joilet Junior College in Illinois in 1995. He immediately joined the Wolfgang Puck family to open Spago, Chicago where he gained valuable hands-on experience in the kitchen and learned the basics of pastry arts.

Magana became a Las Vegas resident in 1998 when he began working at The Mirage alongside prominent chefs such as Eugene Ess and Alessandro Stratta. After two years, Magana reunited with the restaurant group that fueled his passion for pastry. In 2000, he became pastry chef for Wolfgang Puck's Postrio at The Venetian. Over the next five years, he developed the restaurant's pastry program, created stunning, seasonal menus and crafted exquisite desserts for private parties and banquets. During his time at Postrio, Magana earned multiple recognitions and awards including “Best of Show Patisserie" in the 2002 Showpiece Competition at the International Hotel & Restaurant Show and “Best Desserts" for Postrio at the Las Vegas Life Epicurean Awards in 2003.

In 2005, Magana took a brief stint from the Wolfgang Puck Fine Dining Group to take on the challenge of starting a pastry program from the ground level and opened Sensi at Bellagio, where he was named executive pastry chef and created the restaurant's dessert program, managed the entire pastry staff and organized both on-site and off-site events. During his time at Sensi, Magana was awarded Star Chef's “Rising Star Pastry Chef of Las Vegas." In addition, he fulfilled a dream of competing in the National Pastry Championship in 2005 in Phoenix.

In 2006, he joined the opening team of Wolfgang's first restaurant on the east coast, the Wolfgang Puck American Grille, before finally returning to Las Vegas to his new position as Director of Pastry.

Magana's passion for pastry and desire to take on new challenges has led him to his current position. Each day, he utilizes his pastry skills and abilities to inspire guests and produce innovative menus that continually raise the culinary bar.

For More Information:
Wolfgang Puck Fine Dining Group
Stephanie Davis
(702) 369-0360
stephanie.davis@wolfgangpuck.com
www.wolfgangpuck.com