Christian Rassinoux
Executive Chef
Christian Rassinoux  was  appointed  executive chef  of the MGM Grand in Las Vegas on December first 2009 following four years  as  executive chef  for the  the Ritz carlton Portman in Shanghai  China .
Christian Rassinoux was appointed executive chef of The Ritz-Carlton, Laguna Niguel in 1985.  He is responsible for all food operations for the 393-room resort and oversees more than 90 culinary staff, three award-winning restaurants, a poolside café, 24-hour in-room dining, a lounge serving afternoon tea, and banquet facilities for up to 1,400 guests. As  participated  in Over  40   opening  with  Ritz  Carlton  in the  past  20 years   > The  Ritz  Carlton  Laguna  Niguel  as won  numerous  award  over  the  years and  as become # one  caterer  in Southern  California.

Christian Rassinoux attended the Lyce Charlemagne School in France where he earned a Baccalaureate in Philosophy.  He served a three-year apprenticeship with his family’s two Michelin stars restaurant, and Charcuterie, in Paris while studying at the Jean Ferandi Cooking School.  After his apprenticeship, he continued his education at The Lausanne Hotel Management School in Switzerland earning a Baccalaureate in Hotel Management  and  marketing

He began his career at the  Peninsula  Hong Kong   in  marketing . The  Shangri-La  hotel  in Singapore  in culinary  The Westin Carlton Hotel in Johannesburg.  Following his work in South Africa, he traveled the world working at a three Michelin -Star rated restaurants  in France   then  at Hotel Scandinavia  in Copenhagen, Denmark; and executive sous chef at The Westin Hotel, Century Plaza in Los Angeles. Opened the Westin Hotel in Ottawa, Canada as executive chef,  was named  after  a  year  # 1  hotel  and  restaurant  in Canada .

Executive Chef Rassinoux was the president of the French Chef’s Association  in  California  , the president of the Les Amis d’Escoffier Society and a member of the Conseiller Culinaire for the Chaine des rotisseurs.  He has received numerous awards including Chef of the Year, French Culinary Association in 1986; Chef of the Year, Le Toques Blanche International in 1990; Chevalier in the National Order of Merit by the President of the French Republic in 1994; and a Doctor of Culinary Arts, Honoris Causa, from Johnson & Wales University in 1995.Was  awarded  in 2002 honored Citizen  by  the State  of  California

He enjoys swimming, skiing, tennis, mountain climbing, reading, music and has had his painti