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


Non vi accontentate di una cucina raffinata.

Volete che le costine sapientemente brasate da uno Chef tre stelle Michelin si sciolgano in bocca. Il cabernet selezionato da uno dei 186 sommelier certificati di fama internazionale aprirà nuove prospettive al concetto di buon risotto e l'assenzio distillato da mani esperte esalterà il gusto delizioso delle capesante.

La sapienza culinaria dei nostri talenti va ben oltre il prestigio dei titoli acquisiti e dei riconoscimenti ottenuti. Basta un assaggio per scoprirlo.

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.