Mark Andelbradt Named Executive Chef of Spago Las Vegas


Mark Andelbradt Named Executive Chef of Spago Las Vegas

Spencer Rudow Takes the Helm at Wolfgang Puck Bar & Grill at Downtown Summerlin


Wolfgang Puck Fine Dining Group announced today that Mark Andelbradt will step into the Executive Chef role at Spago within The Forum Shops at Caesars.  Spencer Rudow will take the Executive Chef position at Wolfgang Puck Bar & Grill at Downtown Summerlin, formerly held by Andelbradt.


“When we began looking for someone to fill the executive chef position at Spago Las Vegas, I thought to myself, “Who can fill Eric Klein’s shoes?” but I was glad that I did not have look very far,” said Wolfgang Puck.  “Mark’s proven culinary skills and leadership abilities made him the ideal person to take the reins of the Spago kitchen. I am excited to see how he will put his personal touch on the restaurant and how it will continue to evolve. I think our guests will be pleased with what we have in store.”


Andelbradt brings more than 20 years of culinary experience to his new position. A 1995 graduate of Kendall College in Evanston, IL, the Chicago native began his career in far-reaching parts of the world including kitchens at The Regent in Hong Kong and Villa Crespi in Piedmont, Italy. In 1996 he earned his Italian Cuisine Certificate from the Italian Culinary Institute in Turin, Italy.


Andelbradt returned to his home of Chicago to work with chefs Rick Tramonto and Gale Gand, first as chef de cuisine at Brasserie T, then in 1999 was promoted to executive sous chef at Tru. Andelbradt played an instrumental role in the properties’ opening, its rise to receiving four-star reviews and its eventual Relais & Chateaux status. In early 2001, he decided to move to New York, where he landed a coveted sous chef position at Daniel, the four-star kitchen of acclaimed chef and restaurateur Daniel Boulud. In 2002, he was honored with the Bertolli Sous Chef Award, which celebrates the nation’s top 10 rising star sous chefs and/or chef de cuisines.


Andelbradt’s growing reputation as a chef and leader within the industry, landed the attention of Stephen Starr, of Starr Restaurants, in 2004, which led to his next positions at Morimoto in both Philadelphia and New York. While he was chef de cuisine in Philadelphia, Andlebradt was also tapped to utilize his organizational and management skills in the opening and development of the New York location. Upon opening, he soon shifted his culinary skills to Morimoto New York as chef de cuisine. It was in this position in 2006, that Andelbradt was named a Rising Star Chef by Star Chefs New York.


After many years on the east coast, Andelbradt was ready to move west. After two years as executive chef at TAO Las Vegas, Andelbradt found his home with Wolfgang Puck Fine Dining Group, in 2014. Andelbradt’s first role within the company was as executive chef of Postrio at the Venetian. Later that year, he ventured to the Las Vegas suburbs and opened Wolfgang Puck Bar & Grill at Downtown Summerlin. Now, Andelbradt fills the shoes left by Eric Klein, Spago’s last reigning executive chef, and is the third person to hold this position in the restaurant’s 24-year history. (David Robins 1992-2006, Eric Klein 2006-2016)


Filling the executive chef role left by Andelbradt at Wolfgang Puck Bar & Grill at Downtown Summerlin is Spencer Rudow.  Most recently Rudow served as executive sous chef at Spago, working alongside Eric Klein, a position that he held for the past nine months, refining his skills under one of Las Vegas’ most beloved chefs. Prior to his position at Spago, Rudow worked as a line cook, junior sous chef and sous chef at Cucina by Wolfgang Puck within The Shops at Crystals and at Wolfgang Puck Bar & Grill at MGM Grand. Rudow hails from Baltimore, Maryland and attended West Virginia University before studying at the French Culinary Institute in New York as well as ALMA Cooking School in Parma, Italy.



About Wolfgang Puck Fine Dining Group

The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The award-winning restaurants in the Wolfgang Puck Fine Dining Group include Chinois (Santa Monica); Cucina by Wolfgang Puck (Las Vegas); CUT (Bahrain, Beverly Hills, Las Vegas, London, Singapore, New York City (Fall  2016), Doha (2017)); Five Sixty (Dallas); Spago (Beverly Hills, Istanbul, Las Vegas, Maui and Singapore); The Source by Wolfgang Puck (Washington, DC); Lupo by Wolfgang Puck (Las Vegas); Wolfgang Puck at Hotel Bel-Air (Los Angeles); re/Asian Cuisine (Bahrain); Wolfgang Puck American Grille (Atlantic City); Wolfgang Puck Bar & Grill (Las Vegas, Summerlin and Los Angeles); Wolfgang Puck Pizzeria & Cucina (Detroit); Wolfgang Puck Steak (Detroit); and WP24 (Los Angeles).  For more information, please visit or follow us on Facebook, Instagram and Twitter.

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Mark Andelbradt Named Executive Chef of Spago Las Vegas
Wolfgang Puck Fine Dining Group announced today that Mark Andelbradt will step into the Executive Chef role at Spago within The Forum Shops at Caesars.

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