The white rounds that decorate the outer walls of Jean Georges Steakhouse represent bone rounds. 


¿Busca algo más que platos sofisticados?

¿Le apetecen costillas estofadas elaboradas por un chef galardonado con tres estrellas Michelin y con las que no tendrá que tocar el cuchillo? Un cabernet seleccionado por uno de los 186 Certified Master Sommeliers del mundo que transformará su percepción del risotto, y absenta elaborada de forma experta para saborear después de la selección de vieiras del día.

Las credenciales de nuestro elenco de talento culinario va más allá de la formación experta y prestigiosos galardones. Tome un bocado y sabrá a qué nos referimos.

Kim Wood



Dayton, Texas

Years as a Chef:
Favorite Dish:
Kim Wood | Bio

With more than four years at ARIA Resort & Casino, Kim Wood’s dedication to the beverage industry, commitment to perfection and creative talent led him to his current role as Director of Wine. Wood was born in Dayton, Texas and raised in Fort Worth. He graduated from John Hopkins University with a degree in biomedical engineering and finance. He then moved to Dallas, where he worked as a server and bartender. Wood admits that he fell in love with the restaurant industry, but had no idea what he wanted to do. Luckily, a friend referred him to a wine director at Pappas Bros. Steakhouse. Working closely with Drew Hendricks, Master Sommelier and current Director of Wine and Beverage Education at Pappas Restaurants, Inc., Wood was immediately fascinated with wine. At the time, Rob Bigelow, Master Sommelier and former Director of Food & Beverage at ARIA, was putting together ARIA’s team. Wood’s name was mentioned multiple times and he made the decision to join the team in 2009, with the opportunity to open Jean Georges Steakhouse as the Sommelier, working with more than 720 wines and champagnes. Wood’s favorite pairing is Tuna Tartare with Domaine Weinbach’s Rieslings.