Mandalay Bay Sommeliers

Las Vegas is a Mecca of drinking and dining, we can claim some of the best restaurants in the country with some of the most extensive, thoughtfully created wine programs anywhere. Mandalay Bay is home the largest wine cellar in Las Vegas, Aureole with its visual trademark, four-story wine tower and very own Wine Angel Stewards. This along with our other amazing wine collections and highly trained wine professionals throughout our property make Mandalay Bay a premier destination for wine lovers. With over 150,000 bottles, 4,000 selections and hundreds of wines by the glass, the wine team has many ways to ensure your experience with us is one to remember. Cheers!

Harley Carbery – Director of Wine, Mandalay Bay Resort & Casino, DELANO Las Vegas

Mandalay Bay Wine Program Facts

  • Mandalay Bay employs 10 sommeliers
  • There are 4,000 different selections
  • Home to the 1 of a kind, 4 story wine tower   at Aureole
  • 150,000 bottles

Charlie Palmer's renowned New York Aureole enjoys a reputation as one of the finest restaurants in the United States. Palmer opened Aureole at Mandalay Bay in 1999, featuring seasonal dishes that include artisan dry-aged beef and fresh seafood.

Kyran O’Dwyer

Sommelier Level: Advanced Sommelier according to the Court Of Master Sommeliers  as of 2006.

Favorite Wine: No absolute favorite. It depends

Favorite Wine Pairing: Grand cru burgundy and wild mushroom risotto pretty high on the list.

Experience: Been in the industry 30 years. In Vegas since 1998.

Helen Van Riper

Sommelier Level: Certified Sommelier from the Court of Master Sommelier's, North America.

Favorite Wine: Domaine Weinbach, Reisling Schlossberg, Cuvee St. Catherine, Alsace - 90's vintages.

Favorite Wine Pairing: Viognier with vegetables and light sauces.

Experience: Been in the industry 8 years. In Vegas since 2012.

Angel Stephenson

Sommelier Level: Introductory Level, from Court of Master Sommeliers

Favorite Wine: 1967 Chateau d’Yquem

Favorite Wine Pairing: Chateaubriand Tenderloin with a 1994 Caymus Special Selection Cabernet Sauvignon 

Experience: Been in the industry 8 years. In Vegas since 2014.


With its classic menu, inviting bar scene and sophisticated atmosphere, acclaimed Chef Michael Mina breaks new ground with his first steakhouse. STRIPSTEAK plays host to guests looking for the perfect filet in a modern alternative to the traditional steakhouse setting. As with Mina's other restaurants, STRIPSTEAK uses only the highest quality ingredients — corn-fed, all-natural meat, line-caught seafood and fresh, seasonal produce. Don't miss the A5 Japanese Kobe beef and 100 Single Malts Scotches.


Lester Jones

Sommelier Level: Advanced Sommelier, WSET

Favorite Wine: Numanthia 'Termanthia' Toro 2004

Favorite Wine Pairing: Diver Scallops with a black truffle coulis paired with a Romanee Conti.

Experience: Been in the industry 35 years. In Vegas since 1995.


After Saint-Tropez and London, Rivea comes to Las Vegas offering a renewed take on a French and Italian influenced cuisine from internationally celebrated Chef Alain Ducasse. A breezy, laid back atmosphere of white and maritime blues by the acclaimed Parisian design duo Patrick Jouin and Sanjit Manku, welcomes guests and sets a relaxed vibe while offering unparalleled, 180-degree views of the city below.


Matthew George

Sommelier Level: Certified sommelier with the Court of Master Sommeliers.

Favorite Wine: Wine from Littorai. Both their Pinot Noir and Chardonnay.

Favorite Wine Pairing: Grilled quail with a  nice earthy Pinot Noir.

Experience: Been in the industry 8 years. In Vegas since 1986.