Named for the year Pilsner beer was invented, PUB 1842 features a playful menu of comfort food as only Michael Mina can deliver. Executive Chef Isaiah Utter serves up such as the award-winning THE Bacon Burger, Hot Soft Pretzels with Beer Cheese, and the highly vaunted PUB 1842 Nachos. Paired with a list of more than 50 frosty libations, ales, pilsners, stouts and lagers from around the world. Cocktails include house-made infusions, barrel-aged cocktails and seasonal punches.
Favorites include House Smoked BBQ, Kale Caesar Salad, Fish & Chips and the Peanut Butter Crunch Burger.
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Isaiah Utter grew up in Boise, Idaho, learning a thing or two about cooking from his mother however, his culinary passion didn’t reveal itself until college. Following high school, Utter enrolled at Boise State University with the aspiration of one day becoming a lawyer. Here, he spent his time studying criminal justice by day and watching the popular PBS program “Great Chefs of the World” by night.
Two years into obtaining his criminal justice degree, Utter enrolled in Boise State’s culinary arts program. Between training at the university and studying to maintain his spot on the Dean’s list, he found time to work at a local steakhouse and serve as a member of the Advisory Council for Culinary Arts and the local Boise community. While enrolled in the culinary program, he participated in the SkillsUSA culinary competition where he achieved first place in the state and seventh in the nation.
After graduating at the top of his class with an associate degree in culinary arts in 2004, Utter was presented with the esteemed opportunity to serve as a guest chef at his alma mater at the very culinary program at which he studied. Here, he spent a semester leading culinary students to discover their own passion within the kitchen while simultaneously honing his craft and developing a true passion for leadership. Immediately after, he spent the next six years working at local Idaho restaurants where he embraced each position within the kitchen, from sous chef to kitchen manager, as a new learning opportunity to master various aspects of the trade.
Knowing Las Vegas to be one the most prominent culinary destinations in the Western United States and a beacon of opportunity, Utter uprooted from Idaho and moved to nearby Laughlin, Nevada, in 2009 to serve as the lead banquet cook at Riverside Resort Hotel & Casino. In 2011, he transitioned to work at Gallagher’s Steakhouse at the iconic New York-New York Hotel & Casino on the Las Vegas Strip. That same year, Utter accepted a position as line cook at James Beard award-winning Chef Michael Mina’s the popular fish house concept, SEABLUE at MGM Grand.
Following SEABLUE’s closure and a brief stint at Gordon Ramsey Steak, Utter returned to the Michael Mina family in 2013 to assist with the opening of the celebrated chef’s casual concept, PUB 1842, at MGM Grand. Here, he worked alongside Executive Chef Anthony Schutz as one of the restaurant’s first sous chefs. He helped Schutz implement and develop recipes, train staff and fine tune the inner-workings of kitchen operations. As a result of his humility, passion and undeniable work ethic, he was quickly promoted to executive sous chef.
In 2016, Utter was presented with the opportunity to exercise his leadership ability as executive chef of PUB 1842. His sociable personality, attention to detail and constant search for innovation allows PUB 1842 to provide guests with elevated American pub classics and exceptional service.