He started his career in Atlantic City in 1979 by opening the first restaurant at Bally’s, following that with productive stints at Park Place, the Golden Nugget, Tropicana and Trump Castle, including more than 11 years as executive chef at Resorts International, each time rising in the culinary chain.

In his more than 30 years of professional experience, Chef Schlaner has directed or assisted in the operation of several casino kitchens. Described by Director of Public Relations Carrie Nork Minelli as “a classic steakhouse with a modern twist,” Parxgrill might not be as well-known as Le Cirque, Bouchon, Bobby Flay Steak or Delmonico’s Steakhouse, but it offers world-class meals at prices most people can afford.Īnd while John Schlaner might not be a household name, the senior executive chef for Parx Casino, including its excellent Parxgrill, has built quite a name for himself in the casino restaurant industry. Which brings us to Parxgrill, the major restaurant at Parx Casino in Bensalem.

The result is that gamers can always count on fine meals to help celebrate, bemoan or prepare for their engagement with Lady Luck.īut once hooked, they know exactly where to go for an excellent meal – usually at a price far lower than a comparable restaurant in a city’s downtown entertainment district. Think Emeril Lagasse, Mario Batali, Wolfgang Puck, Bobby Flay and Thomas Keller at various casinos in Las Vegas and Georges Perrier, Chris Carduzio, Flay and Puck again, in Atlantic City. Although diners don’t tend to visit casinos for their restaurants, the fact remains that many of the best-known casinos have enticed the country’s finest chefs to open shop just steps away from the slot machines and gaming tables.

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