Fireside Chats
Potawatomi Casino Hotel is changing the way people think of ‘casino dining.’ We talked to their team about turning the casino into a culinary destination.
Souksamone Sachen comes from a long line of women restauranteurs and chefs. She grew up in Vientiane, Laos, where she helped her mother sell street food. Starting at age 6, she worked at her aunt’s breakfast food stand in Bangkok making congee, a rice porridge dish, before immigrating to Milwaukee. Today, as the Asian Specialty Chef, she’s a crucial part of
PHOTO BY CALEB SANTIAGO
the team leading Potawatomi Casino Hotel’s culinary program.
“I have such a great team!” says Chef Sachen, who leads RuYi Asian Kitchen at Potawatomi. “We have so many talents when we all put our minds together. Everyone here works so hard and is passionate about what they do. The team has an open mind and we strive to be creative while supporting each other. We all have the same goal in the end: to serve great food and create a memorable experience for our guests.”
Sachen and the rest of the culinary team are challenging the stigma around “casino dining.” A meal at a casino isn’t just a stereotypical buffet to accompany the slot machines – instead it’s fine dining, a food hall, Asian cuisine and much more. Over the past five years, Potawatomi Casino Hotel has revamped its entire food and drink offerings as part of its $190 million renovation, opening new restaurants, renovating existing ones like Dream Dance Steakhouse and RuYi, and reworking menus to bring the dining experience to the next level.
“Here at Potawatomi Casino Hotel, dining is no longer just an afterthought – it’s a centerpiece of the experience,” says Ron Hall, Potawatomi Casino Hotel’s chief experience officer. “We’re offering chef-driven concepts, thoughtfully curated menus and one-of-a-kind atmospheres that rival the best in the city, if not the region. The restaurants may be inside a casino, but they stand on their own as true culinary destinations. This isn’t about feeding the masses; it’s about setting a new standard for what casino dining can be.”
This didn’t mean wiping the menu clean and starting over, but elevating it and adding more options. “You can watch a Packers game on a Sunday morning in Potawatomi Sportsbook, grab a burger in Potawatomi Marketplace and have a coffee at Cream City Coffee,” says Jenn Wilzbacher, director of restaurant and beverage operations. “For dinner, you can sit down for a steak at Dream Dance or enjoy authentic Asian cuisine at RuYi. Our CEO, Dominic Ortiz, is one of the greatest visionaries I’ve ever worked with. He brought in a team to bring his vision for Potawatomi Casino Hotel to life. Now the food scene here has changed drastically.” ◆
THE DISHES
Beef Pho
“Pho is a very traditional, comforting and refreshing dish,” says chef Souksamone Sachen. “It’s a hearty soup that can be enjoyed any time of the day. Its complex broth hits many elements – it’s full of flavor while being light, yet satisfying.”
Shrimp Tempura
“This is one of our guest favorites! The jumbo shrimp is covered in a light, crispy batter that isn’t greasy or heavy, unlike other fried foods. We enhance the flavors with spicy mayo and ponzu dipping sauces.”
Salmon, Ikura & Tobiko
“We use the freshest seafood ingredients to create many layers of textures and flavors in this taco sushi. It has the velvety texture of fresh fish, the crisp crunch of nori, and finishes with a pop from the ikura and tobiko roe. It’s a fun food to eat and another way to enjoy sushi.”