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  Richard Chen - Executive ChefCulinary Expert  Richard Chen is the proud Executive Chef of Wing Lei, a restaurant offering haute Chinese cuisine. The name Wing Lei was derived from the translation of the Chinese character for Wynn, and means “forever prosperous.” Wing Lei was awarded one star in the 2008 debut issue of the Las Vegas Michelin Guide, in addition to the 2009 issue, making it the only Chinese restaurant in North America with this honor. It has also received the AAA Four- Diamond award for 2008 and 2009. “There are not that many restaurants that offer truly fine, elegant Asian cuisine, and I am excited that Mr. Wynn has given me the opportunity to create one for Wynn Las Vegas,” says Chen. “I have the opportunity to introduce resort guests to the food I love to create, and have a loyal following of local customers, as well.” Chef Chen’s appointment as Executive Chef of Wing Lei was the culmination of an exhaustive search for a unique talent who would be able to create the fine Chinese cuisine envisioned for the restaurant. This talent is evident in Wing Lei. Prior to his arrival at Wynn Las Vegas, Chef Chen served as both the Chef de Cuisine and Manager of Shanghai Terrace at The Peninsula Chicago. There he earned critical acclaim from both local and national media for his signature “reverse fusion” style cuisine that artfully uses Western ingredients and techniques in preparing traditional Chinese classics. Although Shanghai Terrace was originally conceived as a simple noodle shop concept, upon meeting Chef Chen and tasting his remarkable food, hotel management shifted gears, allowing the Chef the creative scope his talent deserved. As a result, Chicago magazine named the restaurant as one of the “Best New Restaurants” in 2002 and Zagat listed Shanghai Terrace in the “Top Food, Service and Décor” category. The chef’s uncompromisingly high standards propelled the restaurant to sterling reviews and filled its seats nightly. These achievements are all the more remarkable because they were accomplished so gracefully in a single-burner kitchen. Chef Chen began his career at the age of seven, working in his parents’ restaurant in his native Taiwan. When his family moved to the U.S. and established a restaurant in Chicago, Chen continued to work with them, but decided to formalize his culinary education by attending the Culinary Institute in Hyde Park, New York. After graduation, Chen remained in New York for two years where he worked at Vista International Hotel in the World Trade Center, before returning to Chicago where he served as a chef at the Ritz-Carlton. Click here for more information on Richard Chen - Executive Chef |
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