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Michael Luboff
Executive Chef
With a career in fast-paced casino kitchens spanning over 26 years,
Mohegan Sun Executive Chef Michael Luboff has no problems keeping
up with his daily operations of 40 restaurants and foodservice venues,
serving as many as 35,000 meals a day.
Chef Luboff trained for more than 10 years under the guidance of several
chefs, including a master chef. He drew influences from several chefs,
including Alice Waters and the California cooking movement, while
working diligently to find and develop his own cooking style.
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Lynn C. Mansel
Executive Pastry Chef
Graduating from City & Guild of London Institute in Great Britain,
Chef Lynn Mansel spent much of the first ten years of his career focused
on show work, plated desserts and developing fine pastries that are
artistically attractive and exceptionally tasteful. Chef Mansel has
worked along side Master Chefs Paul Bocuse and Gerald Vie and created
numerous special event culinary masterpieces for high profile clients.
After coming to America in 1981, Chef Mansel opened a five-star restaurant,
as well as retail and commercial businesses in the New England area.
Like his professional idol, the world renowned Ewald Nottre, Chef
Mansel has received many awards including: Just Desserts, Alliance
Francaise in 1986, 1997 and 1998; the Bailey's Irish Cream Contest
in 1998; the Mystic, Connecticut Easter Seals' Chocolate Contest in
1992, 1993, 1994, 1995, and 1996; and “Best of Show and Most Creative”
at the First Annual Christmas Gingerbread House Competition in Hartford
in 1999.
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John Nordin
Chef de Cuisine
While his culinary journey has led him to landmark restaurants in
Las Vegas; New York; Salzburg, Austria; and now at Mohegan Sun,
Chef John Nordin formerly called upon his international experience
to create authentic regional Italian cuisine at Todd English's Tuscany
at Mohegan Sun. Chef Nordin worked along side Chef English in the
restaurant to create a flavorful menu and had previously worked with
the celebrity chef at the opening of Chef English's Olives in New
York.
As a graduate of the prestigious Culinary Institute of America in
Hyde Park, New York, Chef Nordin had an intensive two-year apprenticeship
and worked the line alongside some of the country's modern-day masters
such as David Burke, Mark Poidevan and John Jean Joho.
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Jeffrey Steelman
Chef de Cuisine, Todd English's Tuscany
Working closely with Mohegan Sun's Executive Chef, Michael Luboff,
and celebrity Chef Todd English, Chef Jeffrey Steelman works to create
the ultimate Mediterranean dining experience in this old-world Italian
restaurant, where he oversees the restaurant's culinary operations.
While at Mohegan Sun, Chef Steelman has served as Restaurant Sous
Chef for the Longhouse. Chef Steelman has also worked as Line Chef at Mohegan
Territory and at the Seasons Buffet at Mohegan Sun.
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