You hunger for short rib braised by a three-star Michelin chef that lets your knife goes untouched. A cabernet selected by one of the world’s 186 Certified Master Sommeliers that changes what risotto means to you, and absinthe expertly prepared to follow today’s selection of scallops.
The credentials of our roster of culinary talent go beyond expert training and esteemed awards. Take a bite, and you’ll know.
Jean Philippe Patisserie Chocolates
Mixologist Manuel Garcia
Born and raised in New York City, Manuel Garcia joined the Navy in 1985 where he was stationed in Southern Maryland. He moved to Clear Water Beach, Florida after serving and started bartending in 1989. Soon he became the Beverage Manager for an Interstate Hotel property. Manny moved to Las Vegas in June of 2004 and started work at Excalibur Hotel Casino Las Vegas as a bar back. His hard work was quickly noticed and he was promoted to a bartender three months later. In 2005, he began bartending at the Bellagio where he discovered the art of mixology.
Manny was chosen to represent the USA for the “Cocktail World Cup” in New Zealand in 2006. One of the events he participated in was called “Extreme Cocktail Making” that involved 3 stages. During the first event, he had to create a Cosmopolitan, bungee jump, and serve the cocktail to the judges in a boat while hanging upside town. The second event was called “Helishake”, where he was taken on a helicopter to the highest point of Southern New Zealand to create a cocktail on the mountain and then serve it to the judges on the helicopter. The third event was called “Jet Boating”, which required him to create a cocktail using all unfamiliar ingredients and liquors. The competition was a life changing experience for Manny and taught him about the drink culture and how boundaries are expanded.
Manny joined ARIA’s team in 2009 and can currently be found at View Bar near ARIA’s Main Lobby. Stop in and enjoy a custom cocktail served right side up, with no helicopters involved.