Michael Rubinstein
Sartiano's Italian Steakhouse at Wynn Las Vegas | Las Vegas, NV
April 2026
Born and raised in Las Vegas, Nevada, Michael Rubinstein attended the College of Southern Nevada, where he earned a degree in culinary arts. Right out of school, he worked for Rising Stars alum Rick Moonen at RM Seafood where he learned sustainable seafood practices. From there, he got a job as chef de partie at Twist by Pierre Gagnaire, where he learned French-style butchery and sauce making for two years. Rubinstein joined The Goodwich as sous chef in 2013, where he had the opportunity to run the menu for the sandwich shop’s brick-and-mortar. He went on to help open Momofuku Las Vegas in 2017, where he rose from sous chef to executive chef managing all kitchen operations. In 2020, Rubinstein oversaw the culinary program for the Las Vegas Raiders in its inaugural season. He then cooked as executive chef at Majordomo Meat & Fish until 2022 before serving as culinary director and executive chef of Vetri Cucina. There, he specialized in handmade pasta and Italian cuisine from Chef Marc Vetri.
In 2026, Rubinstein joined the opening team at Sartiano’s Italian Steakhouse at Wynn Las Vegas. He leads both the restaurant and its members club, Zero Bond. There, he’ll bring the classics from Sartiano’s flagship location in New York City, while also creating new dishes with personal touches exclusive to the Las Vegas outpost.
