Maybe it’s the Southern hospitality provided by her Austin, Texas, upbringing or more than two decades of working in theconcierge business on the Las Vegas Strip, but one thing is for sure — Tyra Bell-Holland knows how to take care of people.
“Flip or Flop” is the latest HGTV show to get the spinoff treatment, and this time a Vegas couple, Bristol and Aubrey Marunde, are the stars.
Even if you haven’t seen her in a couple of years, chances are Griselda Torres will remember what you like to drink. A knack for such details helps explain why Torres was a natural for the hospitality industry, and how she now makes sure both Billy Idol and his fans feel at home in the House of Blues at Mandalay Bay.
General manager Craig Knight talks about the voice of urban Las Vegas and its leap from historic west Las Vegas to the reaches of cyberspace.
English professor Felicia Campbell has spent more than 50 years at the University of Nevada, Las Vegas, which already makes her career notable in a facts-and-figures kind of way.
“I would just say that when people come to Las Vegas, the word on the street is, you have to come by the Conservatory to the Bellagio, and we live up to that standard every day,” says Jerry Bowlen, executive director of horticulture for MGM Resorts.
If the sky is falling on the music industry, the roof above 11th Street Records provides ample shelter.
In a retail landscape littered with the never-to-be reanimated corpses of comic shops that have come and gone, Alternate Reality Comics has become a rare commercial survivor and Ralph Mathieu the unofficial godfather of Southern Nevada’s comic book universe.
Southern Nevadans can examine Tim Bavington’s technique in “Pipe Dream,” his outdoor sculpture at The Smith Center for the Performing Arts that is an interpretation of “Fanfare for the Common Man” by Aaron Copland.
In this week’s Vegas Voices Q&A, Nicole Brisson discusses her new role as culinary director at B&B Hospitality Group, which takes her out of the day-to-day work of the kitchen in favor of a broader view of how the restaurants approach food.