• FITNESS
  • Food
  • Beauty
  • Sports
  • Travel
  • Athleisure Studio
  • Athleisure List
  • Athleisure TV
  • THIS ISSUE
  • The Latest
  • ARCHIVE
  • About
  • Press
  • Connect
Menu

Athleisure Mag™ | Athleisure Culture

ATHLEISURE MAG™ | Athleisure Culture
  • FITNESS
  • Food
  • Beauty
  • Sports
  • Travel
  • Athleisure Studio
  • Athleisure List
  • Athleisure TV
  • THIS ISSUE
  • The Latest
  • ARCHIVE
  • About
  • Press
  • Connect
AM MAY THE ART OF THE SNACK GREEK SNEEK-1.jpg

THE ART OF THE SNACK | A GREEK FEAST FOR THE TASTEBUDS

June 11, 2019

We head back to Las Vegas and swing by Greek Sneek, a festive restaurant and bar serving fresh, authentic Mediterranean cuisine and cocktails at MGM Grand Hotel & Casino. We sat down with Executive Chef William DeMarco to talk about his culinary background, restaurants that he has worked at and their signature dishes.

ATHLEISURE MAG: You’re the Executive Chef of Greek Sneek. We also know that you are the Corporate Executive Chef for all of Morton Group, which includes Greek Sneek, CRUSH, La Cave, La Comida and MB Steak, which are all located in Las Vegas. Tell us what your culinary background was prior to coming to the group as well as what your role as a Corporate Executive Chef is with so many restaurants under your belt?

CHEF WILLIAM DEMARCO: I was introduced to the restaurant industry at an early age, as my family owned a neighborhood pizzeria in Long Island, New York. I spent some time in the kitchen, which sparked my love for the culinary field. I began my culinary career in Brooklyn working for renowned chef, Sam DeMarco, and eventually worked my way up to executive chef for several of his restaurants. In 2005, I relocated to Las Vegas, and worked for a few different restaurants on The Strip including Aureole, inside Mandalay Bay Hotel & Casino, and The Buffet at Wynn Las Vegas, before becoming Corporate Executive Chef for Morton Group.

I now oversee the food programs at Greek Sneek and CRUSH at MGM Grand; MB Steak at Hard Rock Hotel & Casino; La Cave Wine & Food Hideaway at Wynn Las Vegas; and La Comida located in Downtown Las Vegas. My day-to-day responsibilities include maintaining the highest of standards in servicing guests, overseeing the restaurants’ chefs and food preparation, scheduling and staffing, as well as menu development, using my culinary expertise to craft new, inventive dishes with fresh ingredients.

GreekSneek_Gyros_ChrisWessling.jpg

AM: For those who have yet to attend Greek Sneek, what can one expect in terms of the ambiance, dishes, etc?

CHEF WD: Greek Sneek is tucked away down a hallway reminiscent of the maze of narrow streets in the old country. The entryway passes through the wine room before opening into a 2,000-square-foot white brick barrel-vaulted dining room. The main dining room features an open kitchen with a wood-burning oven for baking fresh pita bread and Saganaki. The dining room is flanked by a full bar which accommodates ten guests for dining or toasting “Opa!” with a glass of Ouzo. A private dining room on the opposite end comfortably seats parties of up to forty people. Greek Sneek’s menu is inspired by authentic, traditional Mediterranean and Greek cuisine, including hummus, Mykonos salad, gyros and more.

AM: What are signature dishes that we should know about at Greek Sneek?

CHEF WD: For starters, the Mykonos Salad and baked feta are some of our most popular dishes. The Mykonos salad is our rendition of a Greek salad, made with heirloom tomatoes, cucumbers, red onions, green peppers, barrel aged feta and Greek olives. The baked feta is a reimagined caprese salad with a Greek twist, made with roasted heirloom tomatoes baked with fresh feta cheese.

Our lamb gyro is also one of our most popular items, made with fresh pita, red onion, tomato and tzatziki. End the meal with our house made Greek yogurt, served with huckleberry compote and honey.

AM: Greek Sneek is located at the MGM Grand can you tell us the meaning behind the name?

CHEF WD: CRUSH (neighboring Greek Sneek) always had a “hidden” ramp located on the side, which served as an alternative entrance to the restaurant. When the concept of opening a Greek restaurant adjacent to CRUSH was forming, we decided to use the long, narrow ramp as the main entrance to the restaurant, and played on the “sneaky” aspect, deciding to call it Greek Sneek.

GreekSneek_GreekSpread_ChrisWessling.jpg
GreekSneek_Branzino_ChrisWessling.jpg

AM: What are 3 signature cocktails available at Greek Sneek?

CHEF WD: In addition to our signature Greek and Mediterranean dishes, we also offer a selection of specialty cocktails, Greek wines, beers and Ouzos. Three of our signature cocktails, all made with Greek spirits, include the Greek Freek, made with Don Julio Blanco, Skinos Mastiha Liqueur, fresh lime juice and middle cucumber; the Mediterranean Mule made with Ouzo 12, Shrub & Co. Peach, coldpressed watermelon juice and Fever Tree ginger beer; and the Adonis, made with Metaxa 5 Star, Om Meyer Lemon & Ginger Liqueur, fresh lemon juice and Aromatic Tonic.

AM: If there is anything else that we should know about Greek Sneek, let me know!

CHEF WD: Greek Sneek is great for any occasion, including private parties and special events. Available for full or partial restaurant buyouts, Greek Sneek seats 120 guests or up to 40 guests in Greek Sneek’s private dining room. Greek Sneek offers happy hour Monday through Thursday from 5 to 7 p.m., and includes wines by the glass, sangria and select beers, priced at $6; and flatbreads, priced at $11.

IG @GreekSneek

GreekSneek_MykonosSalad_ChrisWessling.jpg
GreekSneek_ChickenKabobs_ChrisWessling.jpg

Read the May Issue of Athleisure Mag and see The Art of the Snack | A Greek Feast for the Tastebuds in mag.

Featured The Art of the Snack
AM MAR ISSUE #111 TAOTS.png
Apr 21, 2025
THE ART OF THE SNACK | BURNT ENDS
Apr 21, 2025
Apr 21, 2025
AM FEB TAOTS.png
Mar 19, 2025
THE ART OF THE SNACK | TAPORI
Mar 19, 2025
Mar 19, 2025
AM JAN ISSUE #109 TAOTS 1.png
Feb 19, 2025
THE ART OF THE SNACK | DILLI DILLI
Feb 19, 2025
Feb 19, 2025
AM DEC ISSUE TAOTS.png
Jan 21, 2025
THE ART OF THE SNACK | CLOCK TOWER GRILL
Jan 21, 2025
Jan 21, 2025
THE ART OF THE SNACK | MOON RABBIT
Dec 19, 2024
THE ART OF THE SNACK | MOON RABBIT
Dec 19, 2024
Dec 19, 2024
AM OCT ISSUE #106 122 123.png
Nov 27, 2024
THE ART OF THE SNACK | HYUN + THE HYUN
Nov 27, 2024
Nov 27, 2024
100 101.png
Oct 27, 2024
THE ART OF THE SNACK | SUSHIDELIC
Oct 27, 2024
Oct 27, 2024
AM AUG ISSUE #104 TAOTS 120.png
Sep 29, 2024
THE ART OF THE SNACK | JÔNT + ÔMO BY JÔNT
Sep 29, 2024
Sep 29, 2024
AM JUL ISSUE #103 TAOTS.png
Aug 29, 2024
THE ART OF THE SNACK | KINTSUGI OMAKASE
Aug 29, 2024
Aug 29, 2024
AM JUN ISSUE #98 #99.png
Jul 26, 2024
THE ART OF THE SNACK | BLU ON THE HUDSON
Jul 26, 2024
Jul 26, 2024
In Food, May 2019, Tne Art of the Snack Tags Food, Greek Sneek, The Art of the Snack, Las Vegas, Morton Group, Don Julio, Greek, Ouzo, caprese, Opal, Mykonos, Wynn Las Vegas, CRUSH, La Cave, La Comida, MB Steak, MGM Grand Hotel & Casino, Mandalay Bay Hotel & Casino, Aureole, Corporate Executive Chef, Chef William Demarco
Comment
PHOTOS COURTESY | MB Steak in the Hard Rock Hotel & Casino

PHOTOS COURTESY | MB Steak in the Hard Rock Hotel & Casino

THE ART OF THE SNACK | GRAB A HEARTY MEAL

February 7, 2019
MB Steak_Bone In Rib Eye_Jim Decker_PRESS.jpg

ATHLEISURE MAG: Prior coming to MB Steak, what is your culinary background and how would you define your style of cooking?

EXECUTIVE CHEF PATRICK MUNSTER: I started my career in St Louis, working in a great farm-to-table restaurant called King Louie’s. The menu at King Louie’s changed daily, depending on what the farmers would bring. That gave me the opportunity to learn hands-on with a variety of cooking styles and ingredients. From St. Louis, I moved to New York and studied at the Culinary Institute of America and worked at a few restaurants around campus in the meantime. I fell in love with Las Vegas and its culinary scene when I took an internship at the Effiel Tower Restaurant, located on the Las Vegas strip. I began working at SW Steakhouse at the Wynn Las Vegas in 2004, where I remained for 10 years, rising to the level of Chef de Cuisine under Chef David Walzog.

My experience at the Wynn fueled my passion for great ingredients and flawless service – the same passion I carry today in MB steak. My style of cooking is relatively simple, as I let the ingredients speak for themselves. I am careful to not to mask the flavor of the ingredients by overthinking a dish. This helps keep the flavors of each ingredient bold.

AM: For those who have yet to attend MB Steak, what can one expect in terms of the ambiance, dishes, etc?

EXECUTIVE CHEF PM: While MB Steak is known to be a sexy and luxurious steakhouse, the restaurant is also comfortable and fun. I feel like steakhouses have a different value system as far as fine dining. There are certainly expectations a person has coming to a steakhouse and upholding those old standards is what keeps guests coming back. A guest should have the same experience if they are ordering a filet with mashed potatoes or if they decide to venture down a more adventurous path with something like octopus or a dry aged bone-in New York Strip with maitake mushrooms. No matter what you’re comfortable spending, you should feel comfortable in the dining environment – that is the intention at MB Steak.

In terms of ambiance, the 7,800-squarefoot space occupies two levels, including a gorgeous low-lit main dining room, bar and lounge, and private bar room on the first floor; and a garden bar and lounge, with a towering skylight above the bar surrounded by succulents and moss on the second floor.

MB Steak_Hamachi_Jim Decker_PRESS.jpg
MB Steak_LobsterMacandCheese_JimDecker.jpg

AM: What are signature dishes that we should know about at MB Steak?

EXECUTIVE CHEF PM: We are running a 24 oz bone-in Creekstone Farms ribeye currently, and hands down, it’s one of the best steaks I’ve personally tasted in a while. I like to encourage people to eat family style, so a lot of the dishes are created to share. To name a few, the calamari, rock shrimp, and roasted heirloom tomato salad are all great for sharing. The porterhouse is one of my favorite steaks and it really is actually two steaks in one. One side is the New York Strip (my favorite) and the other side is the more well-known and beloved filet mignon. It’s prepared sliced and ready to share.

I also personally love our bacon, and it’s one dish I usually recommend to tables. Big slabs of braised bacon, grilled and glazed with maple syrup, it’s one of those simple, still elegant, bold flavor type dishes that is perfect to start a meal. The octopus is definitely a favorite.

I love side dishes, so narrowing it down to just a few is impossible, but the maitake mushrooms with aged goat cheese and balsamic is probably my favorite. I should mention that we’ve gotten a lot of viral buzz from social media in response to a feature we had on our whole roasted 17lb. Tomahawk Steak.

AM: MB Steak is located at the Hard Rock Hotel and Casino in Las Vegas and has been noted as the best steakhouse in Las Vegas in 2017 – how do you continue to push the envelope of creating great dishes that distinguish you beyond being a steakhouse?

EXECUTIVE CHEF PM: Seasonality is the great motivator for creating new dishes. Each season has its own “voice,” so I’m there to add a bit of creativity in the mix. Great, quality ingredients like stone crab, truffles and mushrooms that have limited seasonal availability are always great to cook with, and people really get amped when it’s back on the menu. I like to get the entire staff educated and excited about new ingredients and dishes. When a cook or server sees how passionate I am about something, they can easily convey that to the guest. With today’s accessibility to food knowledge, the general public is a lot more knowledgeable than past eras, which drives the stakes naturally higher, and emphasizes the need to always be at our best.

AM: What are 3 signature cocktails available at MB Steak?

EXECUTIVE CHEF PM: Magic Mike Live is our neighbor inside the Hard Rock. We wanted to bring that fun, exciting vibe into a cocktail. Our “Magic Mike” cocktail is made with Channing Tatum’s Born and Bred vodka, raspberries, and moscato rosé poured over cotton candy. Keeping with the rock and roll theme of the Hard Rock, we created the Hotel California cocktail, made with lemongrass and buddha-hand citrus infused vodka, grapefruit and pineapple. Lastly, Chicago Way is made with barrel-aged rye whiskey that we age in-house. It’s made in old fashioned-style with Punte Mes vermouth and St. George Brutto Americano. It’s belly warmin’ and always smooth.

IG @MBSteak

Read the latest issue of Athleisure Mag and see The Art of the Snack | Grab a Hearty Meal in mag.

Featured The Art of the Snack
AM MAR ISSUE #111 TAOTS.png
Apr 21, 2025
THE ART OF THE SNACK | BURNT ENDS
Apr 21, 2025
Apr 21, 2025
AM FEB TAOTS.png
Mar 19, 2025
THE ART OF THE SNACK | TAPORI
Mar 19, 2025
Mar 19, 2025
AM JAN ISSUE #109 TAOTS 1.png
Feb 19, 2025
THE ART OF THE SNACK | DILLI DILLI
Feb 19, 2025
Feb 19, 2025
AM DEC ISSUE TAOTS.png
Jan 21, 2025
THE ART OF THE SNACK | CLOCK TOWER GRILL
Jan 21, 2025
Jan 21, 2025
THE ART OF THE SNACK | MOON RABBIT
Dec 19, 2024
THE ART OF THE SNACK | MOON RABBIT
Dec 19, 2024
Dec 19, 2024
AM OCT ISSUE #106 122 123.png
Nov 27, 2024
THE ART OF THE SNACK | HYUN + THE HYUN
Nov 27, 2024
Nov 27, 2024
100 101.png
Oct 27, 2024
THE ART OF THE SNACK | SUSHIDELIC
Oct 27, 2024
Oct 27, 2024
AM AUG ISSUE #104 TAOTS 120.png
Sep 29, 2024
THE ART OF THE SNACK | JÔNT + ÔMO BY JÔNT
Sep 29, 2024
Sep 29, 2024
AM JUL ISSUE #103 TAOTS.png
Aug 29, 2024
THE ART OF THE SNACK | KINTSUGI OMAKASE
Aug 29, 2024
Aug 29, 2024
AM JUN ISSUE #98 #99.png
Jul 26, 2024
THE ART OF THE SNACK | BLU ON THE HUDSON
Jul 26, 2024
Jul 26, 2024
In Food, Jan 2019, The Art of the Snack Tags MB Steak, The Art of the Snack, Las Vegas, Hard Rock Hotel and Casino
Comment
AM JAN WINTER CHILL COVER.jpg

ATHLEISURE MAG | #38 JAN ISSUE

January 31, 2019

Our editorial, Winter Chill showcases fitness, lounge, on the go and evening wear and is modeled by Charlie and Alyne of Wilhelmina models. In this issue which focuses on all things regarding a fresh start to the New Year, fitness, wellness and more – we talk with Celebrity Fitness Trainer Lacey Stone of E! Revenge Body with Khloe Kardashian to talk about how she got into the fitness industry, her approach with working with clients an the importance of creating superheroes. We also have a fun interview with BRAVO’s Top Chef, Chef Brooke Williamson about her restaurant group, her love for cooking an how she got into the industry. When it comes to nutrition, we like to kick off the year to find out about what we need to be mindful of eating regardless of what are food journeys are, in this month’s issue we talk with Amanda Baker Leimen MS, RD to find out about rich nutrient foods, non-starchy veggies and more.

As always, we have a number of our features and roundups that we include in each issue and on some articles, you will see links to our multimedia podcast network, Athleisure Studio which has a number of shows that we launched in #TRIBEGOALS (Lacey Stone as well as Sara Happ was recently include), The Road To Tokyo 2020 (US Track & Field Natasha Hastings) and more.

See the entire Jan Issue of Athleisure Mag.

Featured Fashion Editorial
LO-FI VIBES EDITORIAL @ TECHNICA HOUSE
Nov 28, 2024
LO-FI VIBES EDITORIAL @ TECHNICA HOUSE
Nov 28, 2024
Nov 28, 2024
AM NOV ISSUE #95 _ 'TIS THE SEASON EDITORIAL 1.png
Dec 22, 2023
'TIS THE SEASON EDITORIAL
Dec 22, 2023
Dec 22, 2023
WEEKEND VIBES ONLY EDITORIAL
Jul 12, 2023
WEEKEND VIBES ONLY EDITORIAL
Jul 12, 2023
Jul 12, 2023
WEEKEND MUSE
Apr 14, 2023
WEEKEND MUSE
Apr 14, 2023
Apr 14, 2023
RIDING THIS WAVE | CARISSA MOORE
Mar 26, 2023
RIDING THIS WAVE | CARISSA MOORE
Mar 26, 2023
Mar 26, 2023
2021-03-14.png
Mar 15, 2021
THE VERSATILE STORYTELLER WITH PETER FACINELLI
Mar 15, 2021
Mar 15, 2021
GOOD VIBES ONLY WITH SOFI TUKKER
Dec 14, 2020
GOOD VIBES ONLY WITH SOFI TUKKER
Dec 14, 2020
Dec 14, 2020
THE DROP WITH STEVE AOKI
Nov 13, 2020
THE DROP WITH STEVE AOKI
Nov 13, 2020
Nov 13, 2020
BANK SHOT WITH RACHEL NICHOLS
Apr 15, 2020
BANK SHOT WITH RACHEL NICHOLS
Apr 15, 2020
Apr 15, 2020
AM FEB FINDING THE THROUGH LINE WITH JAMIE GRAY HYDER-1.jpg
Mar 22, 2020
FINDING THE THROUGH LINE WITH JAMIE GRAY HYDER
Mar 22, 2020
Mar 22, 2020
In Editor Picks, Jan 2019, Ath Mag Issues Tags Fashion, Fitness, Lacey Stone, food, MB Steak
Comment

GET ATH MAG

Read the MAY ISSUE #113.

GET YOUR COPY OF MAY ISSUE #113

Personal trainers
Personal Trainer Jobs

Sign up for our newsletter!

Sign up for our newsletter!


PODCAST NETWORK

ATHLEISURE STUDIO SLATE.jpg
LISTEN TO ALL OF #TRIBEGOALS’ EPISODES ON SPOTIFY, APPLE PODCAST, GOOGLE PODCAST AND MORE

LISTEN TO ALL OF #TRIBEGOALS’ EPISODES ON SPOTIFY, APPLE PODCAST, GOOGLE PODCAST AND MORE

LISTEN TO ALL OF ATHLEISURE KITCHEN’S EPISODES ON iHEARTRADIO, SPOTIFY, APPLE PODCAST, GOOGLE PODCAST AND MORE

LISTEN TO ALL OF ATHLEISURE KITCHEN’S EPISODES ON iHEARTRADIO, SPOTIFY, APPLE PODCAST, GOOGLE PODCAST AND MORE

LISTEN TO ALL OF BUNGALOW SK’S EPISODES ON iHEARTRADIO, SPOTIFY, APPLE PODCAST, GOOGLE PODCAST AND MORE

LISTEN TO ALL OF BUNGALOW SK’S EPISODES ON iHEARTRADIO, SPOTIFY, APPLE PODCAST, GOOGLE PODCAST AND MORE

LISTEN TO ALL OF THE 9LIST’S EPISODES ON iHEARTRADIO, SPOTIFY, APPLE PODCAST, GOOGLE PODCAST AND MORE

LISTEN TO ALL OF THE VOT3D IO’S EPISODES ON iHEARTRADIO, SPOTIFY, APPLE PODCAST, GOOGLE PODCAST AND MORE


TRENDING

Featured
AM MAY COVER CHEF EC I a.png
AM, May 2025, Ath Mag Issues, Editor Picks
ATHLEISURE MAG #113 | CHEF ESTHER CHOI
AM, May 2025, Ath Mag Issues, Editor Picks
AM, May 2025, Ath Mag Issues, Editor Picks
OS DILLON GABRIEL (1).png
AM, Apr 2025, Athletes, Editor Picks, Sports
IT'S ABOUT THE GAME | DILLON GABRIEL
AM, Apr 2025, Athletes, Editor Picks, Sports
AM, Apr 2025, Athletes, Editor Picks, Sports
OS GODFATHER OF HARLEM Elvis Nolasco_Erik LaRay Harvey (1).png
AM, Apr 2025, Editor Picks, TV Show
MGM+ GODFATHER OF HARLEM | RETURN TO HARLEM
AM, Apr 2025, Editor Picks, TV Show
AM, Apr 2025, Editor Picks, TV Show
ATHLEISURE MAG #112 | CHEF MASAHARU MORIMOTO
AM, Apr 2025, Ath Mag Issues, Editor Picks
ATHLEISURE MAG #112 | CHEF MASAHARU MORIMOTO
AM, Apr 2025, Ath Mag Issues, Editor Picks
AM, Apr 2025, Ath Mag Issues, Editor Picks
SPRINGING AHEAD | KELLY OLMSTEAD CMO ALLBIRDS
AM, Fashion, Lifestyle, Mar 2025, Editor Picks
SPRINGING AHEAD | KELLY OLMSTEAD CMO ALLBIRDS
AM, Fashion, Lifestyle, Mar 2025, Editor Picks
AM, Fashion, Lifestyle, Mar 2025, Editor Picks
THE SPICE OF LIFE | CHEF MANEET CHAUHAN
AM, Food, Mar 2025, TV Show, Editor Picks
THE SPICE OF LIFE | CHEF MANEET CHAUHAN
AM, Food, Mar 2025, TV Show, Editor Picks
AM, Food, Mar 2025, TV Show, Editor Picks
AM MAR COVER I p.png
AM, Ath Mag Issues, Editor Picks, Mar 2025
ATHLEISURE MAG #111 | RASHEE RICE
AM, Ath Mag Issues, Editor Picks, Mar 2025
AM, Ath Mag Issues, Editor Picks, Mar 2025
DIGGING INTO THE DYNASTY | HBO'S CELTICS CITY DIRECTOR LAUREN STOWELL + PRODUCER GABE HONIG
AM, Athletes, Feb 2025, Sports, Streaming, HBO, HBO Max, Max Original, Bingely Streaming, Bingely TV/Streaming, Editor Picks
DIGGING INTO THE DYNASTY | HBO'S CELTICS CITY DIRECTOR LAUREN STOWELL + PRODUCER GABE HONIG
AM, Athletes, Feb 2025, Sports, Streaming, HBO, HBO Max, Max Original, Bingely Streaming, Bingely TV/Streaming, Editor Picks
AM, Athletes, Feb 2025, Sports, Streaming, HBO, HBO Max, Max Original, Bingely Streaming, Bingely TV/Streaming, Editor Picks
ON THE COUNTRYSIDE | CHEF VINCENT CREPEL
AM, Feb 2025, Food, Editor Picks
ON THE COUNTRYSIDE | CHEF VINCENT CREPEL
AM, Feb 2025, Food, Editor Picks
AM, Feb 2025, Food, Editor Picks
ATHLEISURE MAG #110 | FLOYD MAYWEATHER JR.
AM, Athletes, Sports, Olympics, Olympian, Celebrity, Fitness, Ath Mag Issues, Editor Picks, Feb 2025, Martial Arts, Boxing
ATHLEISURE MAG #110 | FLOYD MAYWEATHER JR.
AM, Athletes, Sports, Olympics, Olympian, Celebrity, Fitness, Ath Mag Issues, Editor Picks, Feb 2025, Martial Arts, Boxing
AM, Athletes, Sports, Olympics, Olympian, Celebrity, Fitness, Ath Mag Issues, Editor Picks, Feb 2025, Martial Arts, Boxing