In three years he opened six more Bertolini’s from Washington D.C. After leaving Interstate Hotels, Dillon came to Las Vegas as the Corporate Executive Chef of the Bertolini’s Division of Morton’s Restaurant Group.
as well as the Charles Hotel in Cambridge, Massachusetts. He also opened numerous hotels with Interstate Hotels Corporation over an eight year period as the Executive Chef of Don Cesar Hotel Beach Resort and Spa in St. During his tenure Dillon has been involved in the opening or acquisition of the Fiesta Henderson and Fiesta Rancho, Green Valley Ranch Resort, Thunder Valley Casino, Red Rock Resort, the Corporate Offices for Station Casinos, Aliante, and the Graton Resort and Casino.ĭillon began his career at the Ritz Carlton in Boston and was part of the opening team at the Four Seasons Boston. Johnson & Wales graduate Bryan Dillon is the Corporate Director of Culinary Operations for Station Casinos, a company he’s been with since 1999 when he began as the Executive Chef of Texas Station.
