Before joining Wynn Las Vegas, Chef MacPherson served as Executive Chef developing launch plans for the upcoming Wynn Resorts Macau. Previously he opened the Bellagio Resort in Las Vegas and for five years oversaw its culinary operations. MacPherson was Executive Chef at the Raffles Hotel, one of Asia's oldest and most lavish hotels, and the Datai Hotel in Malaysia. His culinary style has been featured in Bon Appetit and Art Culinare and in the Great Chefs of the World Series at the James Beard Foundation in New York.

Frederic Robert has spent the last 25 years working side by side with world renowned Chef Alain Ducasse. For the last 13 years he has overseen all of the pastries, desserts, and breads for Ducasse's restaurants which now total 13 in six countries. Chef Robert has received numerous awards for his culinary talent including Pastry Chef of the Year 1993 from the Champerard Guide, Restaurant Pastry Chef of the Year 1999 from Filiere Gourmande magazine, and recognition for his own cookbook, in collaboration with Alain Ducasse, which won Best Dessert Book in the World 2002 from The Gourmand World Cookbook Awards.

Chef MacPherson and Chef Robert are working with Elizabeth Blau, Executive Vice President of Restaurant Marketing & Development, and Kevin Stuessi, Vice President Food & Beverage, to recruit the world's most extraordinary culinary talent to steer 19 new restaurants planned for the Wynn Las Vegas resort.