Mohegan Sun Chefs
Michael Luboff
Executive Chef
With a career in fast-paced casino kitchens spanning over 30 years, Mohegan Sun Executive Chef Michael Luboff has no problems keeping up with his daily operations of 40 restaurants and food-service venues, serving as many as 35,000 meals a day.
Chef Luboff trained for more than 10 years under the guidance of several chefs, including a master chef. He drew influences from several chefs, including Alice Waters and the California cooking movement, while working diligently to find and develop his own cooking style.
Lynn C. Mansel
Executive Pastry Chef
Graduating from City & Guilds of London Institute in Great Britain, Chef Lynn Mansel spent much of the first ten years of his career focused on show work, plated desserts and developing fine pastries that are artistically attractive and exceptionally tasteful. Chef Mansel has worked along side Master Chefs Paul Bocuse and Gerald Vie and created numerous special event culinary masterpieces for high profile clients.
After coming to America in 1981, Chef Mansel opened a five-star restaurant, as well as retail and commercial businesses in the New England area. Like his professional idol, the world-renowned Ewald Notter, Chef Mansel has received many awards including: Just Desserts, Alliance Francaise in 1986, 1997 and 1998; the Baileys Irish Cream Contest in 1998; the Mystic, Connecticut Easter Seals' Chocolate Contest in 1992, 1993, 1994, 1995, and 1996; and "Best of Show and Most Creative" at the First Annual Christmas Gingerbread House Competition in Hartford in 1999.
