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I think it’s about responding to the taste, desires and demands of our customers and to the market. I have my preferences of places I like and where I like to go and food I like to eat, but that doesn’t mean they’re for everyone. If you can be objective about it and step back and ask, ‘What does the customer want?’ it does make your decision making process a little easier. DV: What makes you successful at what you do? PL: I keep going back to just believing in establishing partnerships with good operators. Relationships are at the core of what I do. You work very hard at establishing trust with your partners. For me, that and having a financial background, and knowing if you partner with good people and do it in a responsible way… everyone should come out ok. There is no secret recipe. DV: What is your most favorite place on Earth? PL: I love Singapore. I think it’s my home away from home. I’ve been going there off-and-on for almost six years. The change there is amazing. It looks nothing like it did 5 years ago. I have a lot of friends there and good memories. It is a bit nostalgic when I go back there. I’ve seen Singapore and the Sands property come so far in such a short period of time. Marina Bay Sands has forced local operators to elevate their game. It has always been a great food city but now Michelin Guide is going there and you see Singapore occupy more slots on Asia’s “50 Best Restaurants” list. It’s really an exploding culinary scene there. DV: What is your go-to drink? PL: Tequila! I’m not a big drinker at all, but there are a couple of tequila-based cocktails that I like.

INSIDER a couple of big projects that I can’t formally announce yet in Singapore that will be game-changers for our property and for Singapore. We’re looking at a nightclub and more restaurants, and Yardbird will be going there too. We also need to stay on our game here in Las Vegas. I have a couple of big projects we’d like to do and are talking about doing. DV: What advice would you give to those folks interested in the hospitality business? PL: I think a lot of operators coming to Vegas think they have to “go big.” I would say you don’t need a 10-thousand-square-foot restaurant to be successful. I think there’s a fine line you have to walk in this city. Don’t lose the intimacy and don’t lose the experience. People will go where other people are and they’re drawn to those spaces….It’s okay to have a line and people waiting at the bar. DV: One last question: Circling back to your love of working out, what do you bench press? PL: I have long arms and weigh 165 pounds, so the bench was never my thing. (Laughs.)

THE VENETIAN LAS VEGAS

DV: What drink do you fancy here at The Dorsey? PL: The Penicillin. Sam created it. You should definitely start with that. (DV: Done!) DV: Do you have any vices? PL: Not really. Honestly, Las Vegas is a market that if you have vices it could quickly go south on you. Maybe [my vice] is too much shopping. DV: What do you like to do when you are not working? PL: I go to the gym in my building. I live a pretty active lifestyle. I like to workout and travel quite a bit and luckily I get to do that a lot with work. DV: Do you know your frequent flyer mileage? PL: Haha! I go to Asia every other month, roughly six to eight times a year. I haven’t looked. Honestly, I don’t track it but it’s definitely up there though! DV: What’s next for you? PL: I think we’ve got a lot of work to do in Asia. We’ve got

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Deluxe Version Magazine Issue No.8 Las Vegas  

Deluxe Version Magazine Las Vegas is a luxury publication and available in online subscription and direct print order for stylish enthusiast...

Deluxe Version Magazine Issue No.8 Las Vegas  

Deluxe Version Magazine Las Vegas is a luxury publication and available in online subscription and direct print order for stylish enthusiast...