Making special events more than special at Central
By Kiko Miyasato
Rebecca Gullixson’s first foray into the hospitality industry was as a teen working at McDonald’s. “My first up-sell was ‘Do you want to super-size your value meal?’” Gullixson said. Well, today she’s a long way from happy meals, but nonetheless very happy as special events director for Central Michel Richard restaurant at Caesars Palace.
Although Gullixson earned a college degree in criminal justice, she eventually turned her attention from becoming a civil attorney to pursue event planning. “In high school when my mom would go out of town I would throw theme parties, and in college it expanded and I would always want to make them bigger and badder! It just was always something that I liked to do.”
She’s been with Central just over three months and already had her share of successful events, from weddings and bridal brunches to conventions and company dinners. Gullixson can plan a special tasting menu for a party as small as four people or take care of every little detail for a complete sell-out of the restaurant.
And when you work with Gullixson, you know you’re in good hands. For the company and herself she proudly proclaims that for any client, “We’re really all about not saying no. … We’re really into finding a way, figuring things out, getting things done.”
Central Michel Richard’s twist on the classic mojito cocktail is the Strawberry Basil Mojito. This take on one of the most perfect (and popular) drinks for the summer months ahead is mixed with Cruzan rum, muddled fresh basil and strawberries and a splash of simple syrup. “The basil really gives it that refreshing aspect instead of the traditional pepperminty (taste), in lieu of that mint flavor. The drink is strained so you don’t get chunks, but you get all of the flavors,” Gullixson said.