Chef Steals the Show at Vegas Steakhouse


Tucked away inside the Renaissance Las Vegas Hotel, ENVY Steakhouse sets the stage for vibrant culinary expression, and its star chef is the main attraction. Throughout his time at the award-winning steakhouse, Executive Chef Christophe Mihy's global culinary experience has led ENVY to unleash wholly new dining concepts and flavors, resulting in an ever-changing menu that's modern and boldly fresh.

Following a 35-year culinary career that spanned four countries and five-star hotels, Chef Mihy joined the Renaissance Las Vegas Hotel in 2007. The creative visionary behind ENVY and its focus on fresh, seasonal fare, Chef Mihy ignites his team with his warmth and unwavering work ethic, which shows in every corner of the beloved Las Vegas steakhouse.

"We are honored to have Chef Mihy's culinary vision guiding the path of ENVY and the Renaissance Las Vegas," says Nato Giordano, vice president of culinary operations for Crescent Hotels & Resorts, which operates the four-diamond hotel. "His years of experience, unique style and taste have set the stage for many more years of exciting and innovative cuisine to come."

In his role as executive chef of the luxury hotel, Chef Mihy oversees all food and beverage operations and continues his distinguished and adventurous career at one of the only non-smoking, non-gaming hotels near the strip.

His culinary journey began in the most prestigious environments, training with world renowned chefs spanning France and the United States in Michelin star rated restaurants. His most notable instruction came from "chef of the century" Joel Robuchon at the legendary Jamin in Paris. 

His career eventually led him to take the helm at several four and five star restaurants as far away as the French West Indies and off the coast of Africa in Mauritius Island.

At ENVY, his focus is on fine cuts and fresh, local ingredients, and using them to craft a menu that's seasonal and innovative from the very first bite. ENVY offers a wine wall and cellar featuring more than 1,500 bottles of wine.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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