By 2004, I was part of her team for the opening of Wynn Las Vegas, where she was involved in virtually every detail, from the overall design concept to the housekeeping uniforms. Unlike previous Wynn properties, where erupting volcanoes or dancing fountains hailed passersby on the Strip, here the promise of dining as unforgettable as what you might experience in Paris, New York, or Hong Kong was the draw. When Wynn Las Vegas opened in 2005, it was with its own impressive roster of chefs, including Alex Stratta, Paul Bartolotta, and Takashi Yagihashi. The Wynns insisted that the chefs establish themselves as part of the community, not just parachute in a few times a year. They weren't building merely restaurants now, but a whole culture of fine dining. As for me, as young as I was when I was turned loose in Sin City, who knows what would have happened had I not fallen under Elaine's watchful eye? She has high expectations, and many of us who live and breathe restaurants in Vegas work hard to meet them.