Michael Plourde Joins Botero, Steakhouse At Encore, As Pastry Chef

Michael Plourde has been appointed the new pastry chef of Botero, the sophisticated steakhouse located at Encore. This new position reunites Plourde with executive chef Mark LoRusso, with whom he worked alongside at Tableau at Wynn Las Vegas’ exclusive Mobil Five-Star, AAA Five-Diamond Tower Suites.

Botero Butterscotch pot de Creme
Botero Butterscotch Pot De Creme

“I’m excited to be back at Wynn Las Vegas and Encore and to be reunited in the kitchen with chef Mark LoRusso,” said Plourde. “I hope our guests enjoy my new menu offerings, which reflect the best, seasonal ingredients and showcases my passion for my favorite course, dessert.” Since arriving at Botero, Plourde has put his signature touches on the restaurant’s playful dessert menu.

Pastry Chef Mike Plourde
Botero Pastry Chef Mike Plourde

Making its debut is a chocolate torte made with a layered chocolate cake with caramel ganache, chocolate ganache, chocolate mousse and toasted hazelnuts, served with vanilla ice cream. Also new to the menu is a butterscotch pot de crème with Bailey’s whipped cream and espresso shortbread cookies; as well as a Meyer lemon cheesecake with caramelized citrus segments, a reduction of the caramelized citrus juice and a honey crème fraiche, served with a sponge cake crust.

A Bristol, Conn. native, Plourde began working in kitchens at 16 years old. He attended New Hampshire College where he earned an Associate’s degree in culinary arts and a Bachelor of Arts degree in hotel management. After graduation, Plourde worked in Boston for a short time before moving to Las Vegas in 1999.

Upon his relocation to Las Vegas, Plourde was hired as a line cook at Michael Mina’s Aqua restaurant at Bellagio, where he first met LoRusso and also where he got his first introduction to pastry. After honing his skills at Aqua for three years, Plourde moved on to work as a pastry chef at Michael Mina’s Nob Hill Tavern at MGM Grand before opening Tableau with LoRusso at Wynn Las Vegas in 2005. Immediately prior to taking the position at Botero, Plourde served as pastry chef at Nobu at the Hard Rock Hotel and Casino.

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Bill Cody is an entertainment, technology and luxury travel reporter in Las Vegas. He reports on celebrities, events, tech, food, Las Vegas and luxury travel.

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