Morgan Santillanes has been in the grind in the food and beverage industry since she was 16 years old, working every position from answering phones, busing tables and serving to bartending and managing. Today, she’s found job nirvana as the general manager of the newly opened Gjelina at The Venetian.

“I’ve been in food and beverage for so long, it’s really cool to be a part of a super-healthy relationship and provide support and love to this big group of people,” Santillanes says.

She interviewed for the position at the restaurant’s Venice, Calif., location a couple of years ago. “I walked back to my room and was like, ‘Oh, my gosh, what is this amazing thing, and can I be a part of it?!” she says. Fun fact: Gjelina has its own farm in Venice, Calif., and six days a week a van drives back and forth to pick up fresh produce for the Vegas location. “I’ve worked for many restaurants that say they’re different, but Gjelina really is different,” Santillanes says. “The way our food program is, the sustainability, the consistency; we are so strong together with our farmers and the dishes will be consistently beautiful every time. Each dish has integrity.” Another fun fact: There are no uniforms for Gjelina’s servers. “They’re not putting on a show,” Santillanes says. “We want them comfortable in their own style.”

To say that Santillanes is proud to be a part of the Gjelina team is an understatement. “I feel proud that I’ve joined something and become a part of something so special,” she said.

Photo by: Christopher DeVargas

Libation: Basil Gimlet

The cocktail menu reflects Gjelina’s farm-to-table aesthetic with cocktails like the Basil Gimlet. Made with Hayman’s London Dry Gin and fresh-squeezed lime juice, it incorporates a farm-fresh, house-made basil syrup and basil oil.

Benefit: Don’t miss Gjelina’s Afternoon Hour in the lounge (3-5 p.m.) with incredible prices on food and cocktails.

The Venetian, 702.414.6333. venetianlasvegas.com

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