MGM: Rivea Restaurant & Chef Bruno Riou

There are very few moments that a restaurant kitchen is quiet. It is a living thing that thrives on high-energy, passion, and creativity. A highly functional kitchen will feed many people delicious and memorable food every night with each plate prepared with care and love.

In the heart of Rivea Restaurant is where you will find Executive Head Chef Bruno Riou. With a decade of experience working with Alain Ducasse in London, he seized an opportunity to run is own kitchen in Las Vegas at miX and then in 2015 at Rivea restaurant.

One of the challenges a photo crew working in a kitchen is that a photo crew isn’t supposed to be in a kitchen. The space is created for the chefs to work as efficiently as possible. To successfully work with each other like well oiled machines is a requirement for a kitchen and photo team alike. With that in mind we danced about the stainless steel maze photographing Bruno at work.

But what is better with a meal than a perfect pair glass of wine. Somellier Matthew George manages one of the largest wine cellars in Las Vegas that consists of 8500 bottles of 1700 different label selections.

Same as the kitchen, a wine cellar is not meant for a photo crew. There was once again a need for creative collaboration to capture the grandness of the space.

With a few climbing of ladders and Chris wedging himself in an automated sliding door. At the end of the day, we made beautiful photos, worked with great people, and had a wonderful time in Las Vegas

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