Hotels

On the design for Charlie Trotter: “The kitchen of Restaurant Charlie at the Palazzo Las Vegas is everything everyone needs it to be...tight but efficiently engineered to give the culinary team a workspace in which they can cook comfortably while still maximizing front-of-house space.

[Jimi] Yui compares this process to a ballet. ‘If the ballet is orchestrated well with a tuned team, it can occur in 36-inch (91-cm) aisles with three to four people working in tandem, dancing around each other,’ he says. 

‘We work to create a kitchen where nobody is taking more than a step. A great kitchen is where things are within reach, and nobody is criss-crossing to get tools or ingredients to finish what he needs to finish. Where components get planned within a tight space is crucial.’”

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