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As you know, OpenTable acquired Foodspotting in 2013, not only for its amazing content, but also for its incredibly loyal and engaged community. Since then, you’ve been instrumental in how friends and experts alike discover the best dishes across the world, and for that, we just want to say thank you.

But as the saying goes, all good things must come to an end. After much deliberation, we have chosen to discontinue the Foodspotting app and website in early May. If you’d like to keep all the photos you’ve captured over the years, we encourage everyone to take this opportunity to download your content. Click here for details

On behalf of our entire team, thank you again for using our product and for all the feedback you’ve provided along the way–we couldn’t have done it without you. If you have any questions or concerns, let us know and we’ll be sure to follow up directly.

2009年より運営してまいりました Foodspotting ですが、2018年5月上旬をもちましてサービスを終了させていただくこととなりました。

OpenTable は Foodspotting のコンテンツの素晴らしさ、コミュニティの絆を高く評価し、2013年に買収いたしました。以降、皆様のお陰で地元や旅先での美味しいものを発見、共有するお手伝いを続けていくことができました。これまでご愛顧いただきましたこと、心よりお礼を申し上げます。

お客様がこれまでに投稿された画像につきましては、パソコンから一括ダウンロードする機能を提供させていただきます。詳細については、 こちら でご案内させていただきます。

サービス終了に伴い、皆様には多大なご迷惑をおかけいたしますことを深くおわび申し上げます。本件に関するお問い合わせは こちら より、お願いいたします。長らくのご利用、誠にありがとうございました。

Chef's Guide: Matt Hurley's Vegas

Wolfgang Puck · Guide to Las Vegas · created about 6 years ago

Chef Matt Hurley, of CUT Las Vegas, shares his go-to favorites in Sin City.

Matthew Hurley was introduced to cooking at an early age, learning from his two first mentors, his mother and grandmother. A Boston native, Hurley would spend afternoons in the kitchen preparing weeknight dinners for his large family. His interest and passion for the culinary arts led him to attend The Culinary Institute of America in Hyde Park, NY.

Following graduation, Hurley relocated to Las Vegas and began his more than 13-year career with the Wolfgang Puck Fine Dining Group as a prep cook at Spago. Hurley advanced through a variety of roles within the restaurant group including café chef, line cook, kitchen and purchasing manager, ultimately holding the position of Corporate Catering Chef for the Las Vegas-based Private Dining & Catering.

Hurley’s distinguished talent, creativity and passion for cooking, serve as the perfect recipe for success in his new role as executive chef of CUT Las Vegas, Puck’s sixth fine dining restaurant in the city.

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