DETROIT, March 1, 2014 – MGM Grand Detroit, the city’s premier entertainment destination, has named Jacob Williamson Executive Chef of Wolfgang Puck Steak and Wolfgang Puck Pizzeria & Cucina, where he previously served as Chef de Cuisine. President and Chief Operating Officer Steve Zanella made the announcement.
In his new position, Williamson will oversee purchasing, budgeting, staffing and scheduling in both restaurants. He also will work together with the Wolfgang Puck chef teams to craft fresh and innovative takes on classic steakhouse and Italian dishes for each restaurant’s unique atmosphere.
“I am committed to using my knowledge and experience received at MGM Grand Detroit to ensure attractive dining options that utilize seasonal items and local sources,” said Chef Williamson. “Being named as Executive Chef is a great honor for me.”
Williamson has already made an impression on guests with his additions to the Wolfgang Puck Pizzeria & Cucina menu. New items include classic favorites such as the House Made Lasagna, made with Spinach Pasta, Beef Bolognese and Creamy Béchamel Sauce; Penne Carbonara with Crisp Pancetta, English Peas, Thyme and Parmesan Cream Sauce; and Fettuccine Alfredo served with Roasted Chicken, Baby Spinach and Sun Dried Tomatoes.
“Jacob Williamson has been an important member of our team since the two restaurants opened in 2012,” said Zanella. “He has been working with Wolfgang Puck restaurants across the country for five years and his experience in the industry is invaluable to our property.”
A Dallas native, Williamson came to Detroit from Washington, D.C. where he was sous chef at The Source by Wolfgang Puck. He joined the Wolfgang Puck Group when Chef Puck opened Five-Sixty by Wolfgang Puck in Dallas in 2009.
He also has worked under Jean-Georges Vongherichten at Vong in New York City, as well as Stephan Pyles Restaurant and Charlie Palmer at the Joule, both located in Dallas.
Williamson attended the French Culinary Institute in New York City where he studied Culinary Arts and Restaurant Management.