Damian Cross came to Las Vegas more than 10 years ago from Upstate New York, looking to become a true beverage professional. In 2007 he landed his first job at Border Grill in Mandalay Bay where he helped to develop one of Las Vegas’ first fully seasonal and all fresh bar programs offered in the city. From there he oversaw the bar at Yolo’s Mexican Grill as Lead Bartender where he was responsible for developing menus, training, and managing the staff. In 2012, he joined Wolfgang Puck as the Head Bartender at CUT inside the Venetian Las Vegas. While at the helm at CUT, Damian was able to develop one of the top whiskey and craft cocktail menus in the city and spearheaded its beverage training program.
In 2015, Damian joined Wynn Las Vegas & Encore Las Vegas as Property Mixologist where he was instrumental in reviving the cocktail programs while driving standardization of policies and procedures within the properties’ 20+ bars. In 2017, he was instrumental in the successful reopening of Wynn Las Vegas’ anchor bars, Parasol Up and Parasol Down, crafting uniquely modern beverage programs for each venue.
Now, Damian has taken on a new role as the first ever Corporate Mixologist for Station Casinos, a premiere gaming and entertainment company with 20 casinos throughout Southern Nevada. In this new role, he will continue to drive innovation, build and strengthen teams, programs and overall quality at dozens of bars and restaurants.