Borgata Hotel Casino & Spa announced two appointments within its culinary leadership team, naming longtime Borgata chef, Aram Mardigian as Executive Sous Chef of Property and welcoming Alex Kopp to the team as Executive Chef of American Bar & Grille.
Chef Mardigian’s appointment marks the next chapter in his longstanding career at Borgata. He joined the resort’s culinary team in 2007 as Executive Chef of the former Wolfgang Puck American Grille before going on to lead the kitchen at American Bar & Grille, which opened in 2021. During his career, Mardigian worked alongside Wolfgang Puck at Spago in West Hollywood, where he rose from line cook to Sous Chef, and has helped open and operate restaurants in Chicago, Las Vegas and Palo Alto.
In his new role, Mardigian will support the continued evolution of Borgata’s celebrated culinary program, partnering with Executive Chef Deborah Pellegrino to drive innovation, uphold exceptional dining standards and deliver memorable experiences for guests across the property’s restaurants.
“Chef Aram has been an integral part of Borgata’s culinary program for nearly two decades, and his talent and leadership have contributed greatly to its continued success,” said Deborah Pellegrino, Executive Chef of Borgata Hotel Casino & Spa. “I look forward to seeing him bring that same creativity and culinary expertise to a broader role across the property as we continue to evolve Borgata’s dining experiences.”
Stepping into Mardigian’s previous role at American Bar & Grille, Chef Alex Kopp brings extensive experience from some of Atlantic City’s most recognizable restaurants. Most recently, he served as Executive Chef of Amada at Ocean Casino Resort, following previous roles at American Cut at Ocean Casino Resort, Gordon Ramsay Pub & Grill at Caesars Atlantic City Hotel & Casino and Guy Fieri’s Chophouse at Bally’s Hotel and Casino. As Executive Chef of American Bar & Grille, he will lead the restaurant’s kitchen and continue building on the dining experience established by Mardigian.
Together, the appointments reflect Borgata’s continued investment in culinary leadership and its commitment to delivering distinctive dining experiences across the resort. With Mardigian stepping into a broader property-wide role and Kopp bringing his experience to American Bar & Grille, both chefs will play an important part in shaping the next chapter of Borgata’s culinary program.
For more information on Borgata Hotel Casino & Spa, visit borgata.mgmresorts.com.
