By the time we photographed Josef Wagner at Azure Luxury Pool, his food and beverage team had already delivered more than 500 breakfasts to guests. It was only 9 a.m., but Wagner, the executive director of food and beverage for The Venetian and The Palazzo, showed no signs of stress at the early-morning hustle. It’s typical, he says. In fact, he’s used to it.
Growing up, his mornings started as early as 3 a.m., when his family was already in the kitchen baking bread and pretzels. About 100 miles east of Munich, Germany, in the small town of Spiegelau, Wagner’s family owned a bed and breakfast, bakery and grocery store. “It was nonstop at home, seven days a week, but it was fun,” he said. The Wagners’ 100-year-old bakery was not enough to tempt Wagner into staying. “My brother took over the business and I ending up going to hotel school,” he said.
By 2005, he got “the itch” to come to Las Vegas, working at some of the city’s top hotels in their food and beverage departments. In 2010, he joined The Venetian and The Palazzo, heading up the in-suite dining, the main pool and Azure, and five casino-floor lounges, where he plans the food and cocktail menus.
The Gondolier Photo by: Christopher DeVargas
“I also ensure that every team member has all the tools they need to be successful, and are passionate about what they do,” Wagner said. “And that trickles down to our guests. But my strength does lie in food and beverage. After all, it’s in my blood.”
The Gondolier
In keeping with its St. Tropez-themed atmosphere, Azure’s cocktail menu incorporates fresh ingredients and high-end spirits. A perfect example is The Gondolier, a longtime favorite of both The Venetian and Palazzo. The Italian-inspired cocktail mixes ABSOLUT.® Citron, Chambord, lemon sour and lemon lime soda, and is a refreshing summer cocktail.
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