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In early 2019, Chef Dakake resigned from the Palms in order to form 980 Consulting with his business partner Yassine Lyoubi. 980 Consulting later partnered with Marco Cicione and Donnie Rihn to form Make It Happen Hospitality LLC and bring Barry’s Downtown Prime to life at Circa Las Vegas.Through the years Dakake has cooked for numerous presidents, athletes and A-list celebrities including former President Barack Obama, former President Bill Clinton, Jay-Z, Joe Montana, Barry Bonds, Kobe Bryant, Paul Pierce, Tom Brady, Prince, Michael Jordan, Jerry Rice, Justin Bieber, Muhammad Ali and the Las Vegas Golden Knights. 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He developed a love for the land, the people that lived there, and it continues to be his home today, alongside his 4 children and 8 beautiful grandchildren. Donnie and his family have always loved their second city away from home, Las Vegas. They have enjoyed the city of lights for over 30 years.Donnie remains an especially active member of his cozy community. After completing courses to learn the trade, Donnie was able to volunteer as an auctioneer at several local fundraisers. He has been instrumental in these area benefits by calling bids and generating revenue for the most honorable causes. His free and easy disposition invites constant engagement from a crowd. He is happy to donate his time and talents to his neighbors and does so with kindness and grace.Donnie launched his career as a businessman when he founded Don Rihn Transport (DRT), creating a web of expanding businesses to come: Donnie’s Place, a downhome bar/restaurant, DRT Trucking, R & R Belt Press Operations, DRT Biosolids, and DRT Sands. Since its takeoff in 1987, DRT has become a successful corporation nationwide through Donnie’s strong business insight and leadership talents. Eventually, Donnie’s thirst for the industry would lead him to become an owner, consultant, and financial investor for Excel Energy Services in Oklahoma.As Donnie has said, he yearns to be the driving force behind his business endeavors. He is determined to make things happen by evaluating needs and locating the essential resources to bring the job to completion. He holds accountability and responsibility high upon himself. 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Shortly after, her family made a move to Las Vegas, where another pizza shop was opened. At the age of four, Facia enjoyed entertaining customers while helping her father bring bread and mozzarella sticks to the tables. She continued to excel in the field of entertainment from age eight to age seventeen in the music industry, where she became a local Las Vegas recording artist and song writer, traveling back and forth to various locations throughout the United States performing in cities like L.A., New York City, and Chicago. With her love and passion for her community and those in need, she had the opportunity to use her craft donating to various charities like Habitat for Humanity after Hurricane Katrina with the sales from a single called, “Why,” released at age thirteen.Some years later, Facia moved to Tampa, Florida where she worked at Danny’s All-American Diner & Dairy Bar -- featured on Food Network’s “Diners, Drive-Ins, and Dives” -- a fast paced, high volume restaurant in a small humble setting. Facia later moved back to Las Vegas where she continued honing her skills in hospitality working for Ghost Bar at the Palms Casino, and Palms Pool for Ditch Friday’s, and worked with many celebrities and high-end guests. From there, she had the opportunity to be a part of the Palms’ re-branding and remodel under Station Casinos by opening A.Y.C.E. Buffet and Send Noodles as Assistant Manager. Soon, the fast pace of Las Vegas hospitality came second-nature, and her love of feeding people and managing large and small food outlets formed a career path that became Facia’s new dream. After the height of the COVID-19 pandemic, Facia re-opened the Palms Casino under San Manuel Band of Mission Indians as the first and only indigenous tribe-owned casino in Las Vegas, re-assuming her position as Assistant Manager of the A.Y.C.E. Buffet and Send Noodles. A year later, she was promoted to Assistant General Manager of Scotch 80 Prime where she discovered a new love of the upscale side in food & beverage. She was instrumental in helping to achieve goals and win awards such as obtaining 2 Glasses in 2023 from Wine Spectator, and Best Fine Dining Restaurant in 2023 from Best of Las Vegas.The following year, Facia reunited with some of her old Palms team members from N9ne Steakhouse and Scotch 80 Prime when she joined the management team at Barry’s Downtown Prime, where Facia currently enjoys getting to know the new and established guests that dine at Barry's. 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Shortly after opening, Chef Patrick was asked to be Chef Barry’s assistant. Patrick worked side by side with Dakake to make the award-winning N9NE Steakhouse one of the most well-known restaurants in Las Vegas, cooking for various celebrities and world dignitaries.  Chef Patrick left N9NE Steakhouse in 2016 and moved back east to Boston, Massachusetts, and furthered his culinary career with Restaurateur Roger Berkowitz and Legal Seafoods as a Sous Chef at their flagship restaurant Legal Harborside. After four and a half years in Boston, Patrick was approached by Chef Barry S. Dakake to work together once again and be the Chef de Cuisine. Chef Patrick is happy to be back in Las Vegas and is looking forward to the new opportunity alongside his long-time co-workers Barry, Marco, and Yassine. 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After high school, he moved to the U.S. and attended the University of Nevada Las Vegas’ world-renowned hotel management program. During his college years, Yassine held various front-of-house positions from bussing tables at the Cheesecake Factory and Del Frisco’s Steakhouse, to bartending at Lettuce Entertain You’s Mon Ami Gabi, spending some time as a server at L’Atelier de Joel Robuchon as well.After completing an internship at the Four Seasons Las Vegas and gaining a bachelor’s degree in Hotel Administration with an F&B concentration, Yassine began his management career with Lettuce Entertain You Enterprises (LEYE). The industry-leading LEYE management training program was followed by several years of operational experience at the company’s Las Vegas and Chicago based stores, including taking part in the opening of Cafe Ba Ba Reeba Las Vegas.Taking over as N9NE Steakhouse’s General Manager years later was Yassine’s first time working with Chef Barry S. Dakake. During his first stint at the Palms, he worked closely with Dakake on a refresh of the steakhouse, as well as the opening of the property’s mixology bar, Scarlet. He was able to broaden his operational expertise when promoted to Director of Restaurants for the property.Yassine then joined the SBE and Think Food Group partnership in 2014, facilitating the opening of Bazaar Meat by José Andrés in Las Vegas as well as J by José Andrés in Mexico City one year later. In 2017 he returned to the Palms as Director of Fine Dining, launching the opening of Scotch 80 Prime alongside Chef Dakake and Marco. In 2019, Chef Dakake and Yassine founded 980 Restaurant Consulting group, traveling and consulting across the US and the Caribbean. 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After completing his mandatory military service, where he was trained to defend against imperialism and Western influences, Zack embarked on an academic journey that led him to earn his first Master’s degree in Economics and Management of Commerce from the University of Economics in Varna. His thirst for knowledge then took him to St. Cyril and St. Methodius University of Veliko Tarnovo, where he earned a second Master’s degree in Psychology and Sociology of Management. Zack’s entrepreneurial spirit saw him explore various fields, but his true calling emerged when he joined XBM Wine Distributors. There, Zack discovered his passion for wine, traveling across Bulgaria to visit vineyards and wineries, absorbing the rich tapestry of the country’s wine heritage. His life changed when he met a girl who was vacationing in Bulgaria and married her, following her to Las Vegas where they started a family and have two daughters.In Las Vegas, Zack’s first role was at The Palms Hotel, managing the wine program and crossing paths with Chef Barry S. Dakake, Yassine Lyoubi and Marco Cicione at NOVE Italiano. His talent and dedication soon took him to the Golden Nugget Hotel, where he curated the award-winning wine program at Vic & Anthony’s Steakhouse. The allure of the Strip then beckoned, and Zack became a Sommelier at the Aria Hotel & Casino, overseeing the wine programs for seven fine dining restaurants. Zack showcased his expertise at various acclaimed restaurants: French Bardot Brasserie under Chef Michael Mina, Japanese BARMASA & Tetsu by Chef Masa Takayama, Chinese Blossom led by Chef Chi Kwun Choi, Italian Carbone by Chef Mario Carbone, Jean Georges Steakhouse by Chef Jean-Georges Vongerichten, and the Contemporary American restaurant Sage by Chef Shawn McClain. Then he dedicated his skills to crafting the wine program for Chef Julian Serrano at his namesake restaurant, Julian Serrano Tapas.In 2020, amidst the global pandemic, Chef Barry, Marco and Yassine extended an invitation to Zack to helm the wine program at Barry’s Downtown Prime. 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