MARCHE BACCHUS ADDS CHEF DAVID MIDDLETON

Las Vegas, Nev. (October 12, 2011) – Marché Bacchus French Bistro and Wine Shop is pleased to announce the addition of Chef David Middleton to its culinary staff, effective October 20th. Middleton will be replacing Chef Joe Swan who is relocating to his native state of Ohio in order to be closer to family.

“We have truly enjoyed working with Joe and are thrilled with the changes he’s made to our menu, and while we’ll certainly miss him, we wish him nothing but the best,” said Marché Bacchus owner, Rhonda Wyatt. “At the same time we are happy that we were able to add someone as talented as Chef David Middleton to lead our culinary team, and look forward to working with him and watching as he executes the level of cuisine our guests have come to expect from our kitchen staff.”

Middleton most recently served as executive sous chef at Scarpetta in Las Vegas as a member of that restaurant’s opening team. Prior to joining Scarpetta, Middleton was the Chef Tournant at Alex (Wynn) and sous chef at David Burke (Venetian), working alongside James Beard Award-winning Chefs Alex Stratta and David Burke. Middleton was hand-picked for this position by Stratta, who serves as Marché Bacchus’ consulting chef for its food and wine programs.

“David is a very talented chef who has the ability to cook across a variety of cuisine types, including French, which is the predominant theme at Marché Bacchus,” said Stratta. “His experience will be a nice compliment to what Jeff and Rhonda (Wyatt) have been providing their guests for the past several years.”