THAT tuna you're eating at the CityCentre hotel in Las Vegas was caught off the coast of Maine, put in what is effectively a cadaver freezer to keep it fresh, and flown by private jet.
So explains William Grounds, the Australian who heads Dubai World's investment in the $US8.5 billion ($9.6bn) CityCentre hotels and casino complex across a 27ha block on the Las Vegas strip.
And the tuna's journey doesn't end there.
In a tale worthy of one of the world's biggest single property developments, a master chef was brought in from Japan to ensure the fish was correctly butchered for consumption in one of CityCentre's 16 restaurants, which are run by top chefs or celebrities such as Eva Longoria Parker. Grounds, whose brother is UBS Australia chief executive Matthew Grounds, has a bagful of stories after nearly two years in Nevada -- a desert location reminiscent of Dubai.
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