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"I think the role of a chef, is not just to cook, but to create cravings."
–Chef Jean-Georges Vongerichten
Savor every rich detail. Award-winning, four-star celebrity chef and restaurateur, Jean-Georges Vongerichten invites you to realize steakhouse dining at its finest with prime steak, seafood and lamb accompanied by fabulous sauces, sides and meticulously selected wines. Ensconce yourself in the establishment's handsome chocolate brown and delicate Tiffany blue décor – the elaborate design of Michael DeSantis. To further enhance your experience, prominent pieces of artwork are on display including three commissioned paintings by Carlo Maria Mariani, George Deem and Michael Gregory, as well as a water-themed canvas screen created by Joseph Raffael. A garden patio provides the perfect outdoor setting for a tranquil dining experience.
Prime will be offering a special Holiday Menu on Christmas Day from 5:00 p.m. to 10:00 p.m. Please click here to view the menu.
Chef Jean-Georges Vongerichten brings his delightful cooking to Prime. The stylish steakhouse designed by Michael de Santis is located at the water's edge with breathtaking views of the lake and resort. The restaurant features an extensive wine list as well as a handsome bar near the entrance.
The demand for his innovative, light cuisine pointed Chef Vongerichten in the direction of opening his own restaurants. In 1991, the James Beard Award Winner opened Jojo. This casual eatery was his first entrepreneurial outing, featuring a menu evoking his highly personal style of cooking with a reliance on vegetable juices, vinaigrettes, flavored oils and broths. His second restaurant, Vong, combines the ingredients of Thailand and Vietnam with classic French techniques.
Chef Vongerichten had the great fortune to be exposed to the cuisines of dozens of countries. His experiences as a chef in his native Alsace as well as Bangkok, Singapore, Portugal, London and New York, give his dishes a decidedly unique combination of flavor and texture.
Chef Vongerichten began as an apprentice in Alsace and quickly excelled into a position with Chef Louis Outhier's "flying squadron of chefs." Outhier sent him to open 10 different restaurants around the world and he later came to the Drake Hotel's Restaurant Lafayette in New York, at which he earned four-stars from the New York Times.