Chef Shawn McClain on Bringing Wineaux to Life

James Beard Award–winning Chef Shawn McClain is no stranger to Las Vegas’s high-stakes culinary world. With hisfan-favorite spots like Balla Italian Soul and Libertine Social, McClain has helped shape the city’s dining landscape.

With his latest venture, Wineaux (it’s newest location can be found at The Resort at Summerlin), McClain and his partners are redefining what a modern lobby wine bar can be—creating a vibrant, accessible sanctuary for hotel guests, conventioneers, and local wine enthusiasts alike.

Time and Place: Matching the Vibe

When opening restaurants inside world-class resorts, fitting the concept to the property’s unique energy is paramount. For Chef McClain, taking a bespoke approach rather than relying on cookie-cutter formulas is the key to longevity.

“We always look at projects really from the inside out, and we never try to fit a square peg into a round hole just because we’ve done something once before. Relationships, timing, and energy have to be right. That’s why this property was such a great match for Wineaux. What they’ve done with food and beverage and the overall aesthetic—bringing together your favorite lobby wine bar concept—just made so much sense to us. The room is absolutely stunning.”

Designed as a versatile amenity, Wineaux seamlessly welcomes a diverse, intersecting crowd:

“It’s a great amenity for a property that hosts international guests, hotel guests, weddings, and conventions. It complements all those intersecting lines. Wineaux might actually be one of the few concepts we’ve done twice, which tells us we’re hopefully onto something special.”

Elevating Wine Culture for a Modern Era

In a nightlife scene heavily dominated by cocktail culture, McClain saw an opportunity to bring the timeless pairing of great food and wine back into the spotlight. To bring the vision to life, he re-partnered with longtime collaborator and Master Sommelier Nick Hetzel.

“Nick Hetzel—one of very few Master Sommeliers in the world—handled wine for us for many years at Sage. Over the last several years, spirit-focused cocktail culture had really taken over. For us, we wanted to ask: How do we get back to focusing on wine and food in a cool, new way?”

Instead of leaning into traditional, dark-wood wine bars of the past, Wineaux embraces a fresh, contemporary aesthetic paired with global culinary sensibilities:

“It’s not a traditional, clubby wine bar with dark woods—this is new, fresh, and modern. Food is global, wine is global. Our thought process was bringing all those elements together: basing it upon the great wines of the world, matching it with great food, and letting hospitality be the essential driver.”

Choose Your Own Culinary Adventure

Whether visitors are seasoned collectors with vast personal cellars or curious novices trying high-end pours for the first time, McClain emphasizes that Wineaux is designed to be an approachable, unpretentious experience.

“Ultimately, we want you to choose your own experience. Whether it’s a casual glass of wine with one bite in the afternoon or a special occasion where you come by for champagne and caviar—and everything in between. It’s ‘choose your own adventure.’”

Education and exploration are woven directly into the service model, inviting guests to interact with knowledgeable staff, join the wine club, or drop in for special tasting events.

“Ultimately, the feeling I want somebody to have is: ‘I want to come back.’ To me, that’s the ultimate stamp of approval—when someone has delved in a little bit, enjoyed interacting with our staff, and wants to continue that exploration. We love welcoming the whole spectrum, from novice to experienced drinkers alike.”