Richard Douglas was born, raised and received his education all right here in Las Vegas. After college, Richard achieved his Level 2 Certified Sommelier with the Court of Master Sommeliers. He studied intently for over five years to get to the Level 3 Advanced but ultimately decided he’d rather enjoy the wine than study it. Who could blame him?
With over 35 years in the food and beverage industry and vast experience working in many established downtown venues – Richard is a key addition to our Triple George Grill team.
For seven of his years in the food and beverage industry, Richard worked for Joachim Splichal – the James Beard award-winning chef and owner of Patina Restaurant in LA – as the Wine Director. While working for Chef Splichal, Richard was sent to the US Open in 2004 where he headed the private dining room for the President of the United States Tennis Association (USTA) and George H. W. Bush. No pressure!
Richard has also helped launch great Las Vegas restaurant openings such as; B&B, Otto and Carnevino where he then worked as a sommelier and eventually became general manager for five years.
What Richard loves most about Triple George Grill is the blend of old school Las Vegas ideals married to modern cuisine prepared with the highest level of care and ingredients. “I find these qualities to be unique to Las Vegas, and as a Las Vegas native and culinary professional, I believe I am qualified to say that.”
When Richard is not at Triple George Grill, he can be found spending the majority of his free time with his beloved fur babies.
Rhori Kow, who hails from Atlanta, landed his first Las Vegas gig in 2011 with The Wynn and never looked back. Most recently serving as Chef de Cuisine at Wicked Spoon Buffet, a snapshot of his career includes a continuous trajectory towards the top and comes to Triple George Grill with nearly 15 years of hospitality management and fine dining experience.
“The food scene in Downtown Las Vegas is a growing phenomenon and Triple George Grill was one of the first to do it right. It’s important to uphold the current Triple George standard that was established long before I arrived, but I also look forward to inserting my personality and passion into everything we do,” says Chef Kow.
Luis Ramirez arrived in Las Vegas in June of 2003 and immediately made a name for himself, earning the well-deserved respect of his colleagues at Jardin Restaurant inside Encore and Wicked Spoon Buffet inside Cosmopolitan.
Ramirez joined the Triple George Grill family as Assistant Chef with 23 years of experience under his belt. He continues to be impressed with the undying passion that every staff member gives to the restaurant, “from the dishwasher to the hostess at the entrance of the restaurant where the guest experience begins.”
In his free time, he enjoys watching sports, spending time with his kids and looking for new, flavorful dishes to bring to the menu. At the end of the day, he’s “just a normal person who loves to give the best food to our guests.”
Shelly Williams hails from Charleston, South Carolina and you’ll recognize her Southern charm as soon as you meet her. Shelly believes in good hospitality and service with a smile. With over 13 years in the service industry – including 6 years of training and a Front of House Management position on the LV Strip – she knows what it takes to make a restaurant happy and successful.
Working as a manager at Triple George Grill is exciting for Shelly, she states, “The Triple George Grill reputation is one that I really sought after when looking for my next career move. With amazing food, a unique atmosphere and flawless service – how could I go wrong?”
When she isn’t greeting customers and effortlessly handling a packed restaurant, Shelly likes to see Elvis impersonators around town, spend time doing arts & crafts with her mom and takes her fur baby, Presley the pit bull, on various adventures.