Episode 12 - Vegas Super Hotel
This episode follows the team behind the Bellagio hotel and one of the biggest buffets in the world as they feed a full house of 4,000 hungry diners, all demanding the best that Vegas can offer.
In the heart of the Las Vegas strip is one of the world’s biggest and most expensive hotels, the award-winning MGM Bellagio. Built in 1998 at a wallet-busting cost of $1.6 million, the Bellagio boasts nearly four thousand rooms, and is well used to feeding thousands of customers every day.
Today is Saturday, the busiest day of the week in Vegas, and the Bellagio is bracing itself to feed four thousand starving visitors. By far the most popular eatery is the Bellagio’s behemoth buffet, where a staff of 45 chefs turns out three hundred different dishes every day. It’s up to head chef Edmund Wong to ensure the operation runs like clockwork. But they’re up against it, they have tens of thousands of portions of food to produce, and fast, including thousands of pieces of sushi for the dedicated sushi bar, as well as pizzas, pastas and pastries.
Executive chef Genie has to make over 2000 portions of chicken noodle soup, and as well as entertaining some extra special VIP guests with his beef brisket executive chef Rob has an urgent salmon delivery to take before he can present one of the buffet’s newest dishes. Chinese chef Patrick has fifty Peking ducks to turn out, plus pastry chef Sylvain is on crème brulee duty.
It’s all systems go ensuring every one of the four thousand famished buffet fans gets fully-fed. But there’s no let up for the biggest buffet in the state, which has to keep turning out meals by the ton.