Planning a meeting in Las Vegas or attending a convention in Las Vegas and having to organize satellite events?
| A World-Renowned Culinary Destination |
— Todd English
Renowned chef, author, restaurateur and TV star, Chef Todd English is known for his interpretive rustic Mediterranean cuisine. A four-time James Beard Award winner, he has written several critically acclaimed cookbooks and hosts Food Trip with Todd English on PBS. In Las Vegas, Olives focuses on English’s boldly flavored Mediterranean cuisine with an emphasis on fresh, seasonal ingredients in a warm and inviting atmosphere. His new Todd English P.U.B. at Crystals at CityCenter heads north, featuring a modern interpretation of traditional English pub fare that includes deconstructed sandwiches, a full raw bar and 50 international beers to complement the delicious food.
— Susan Feniger / Mary Sue Milliken
Known best for competing on Bravo’s Top Chef Masters and the Food Network’s Too Hot Tamales, Chefs Susan Feniger and Mary Sure Milliken serve up modern Mexican cuisine at Mandalay Bay’s Border Grill. Their fresh take on authentic Mexican fare is light and healthful with a large dose of flavor using traditional meats, poultry and seafood enhanced with fresh produce, herbs and salsas, rice and beans and handmade tortillas. With two floors of patio space, a noteworthy brunch and gluten-free dining options, Border Grill is perfect for sipping margaritas and savoring bold Mexican flavors while enjoying the views.
— Bobby Flay
As a critically acclaimed chef, award-winning author and TV personality, Bobby Flay’s culinary versatility is evident in his signature style of grilling and American Southwestern cooking. Famous for his many food-based shows, Flay creates and retains the individual character of each dish, insisting on uniqueness and integrity as he works to challenge diners’ expectations of food by making it bold, zesty and fun. Flay’s Mesa Grill at Caesars Palace shows his passion for bold and innovative Southwestern food made with high-quality fresh ingredients and Flay’s range of textures, flavors and colors that energize his menu and the diners.
— Stephen Hopcraft
Committed to highlighting seasonal ingredients and unique flavor profiles, Chef Stephen Hopcraft is most notable for appearances on The Food Network’s Chefs vs. City and as a contestant on Bravo’s Top Chef. Hopcraft’s inventive passion in the kitchen comes from using only the freshest ingredients to craft surprising yet appealing flavor combinations, which he employs as executive chef at the contemporary STK Las Vegas at The Cosmopolitan of Las Vegas. STK is a new style of Las Vegas steakhouse with a bustling bar scene at the center, an inspired menu and a relaxed atmosphere with a sexy vibe.
— Hubert Keller
A “chef’s chef” and creator of world-renowned restaurants, Chef Hubert Keller has received numerous awards and consistently has delighted peers, food writers and critics with imaginative and modern French cuisine with Mediterranean accents. Keller is known for his cookbooks and TV appearances, including his own show on PBS, Secrets of a Chef, and several appearances on Bravo’s Top Chef series as a judge and master-chef contestant. In 2004, Keller came to Mandalay Bay in Las Vegas to recreate his San Francisco Fleur de Lys restaurant, which was reimagined in 2010 to create Fleur by Hubert Keller, a small-plates restaurant featuring tastes from around the world. The partnership with Mandalay Bay also resulted in the chef’s first Burger Bar where Keller gives freshly ground, hand-shaped burgers a haute-cuisine treatment with a menu of innovative toppings that diners choose for the ultimate build-your-own-burger experience.
— Thomas Keller
Award-winning author and the only American-born chef to hold multiple three-star ratings by the Michelin Guide, Chef Thomas Keller is renowned for his culinary skills, exceptionally high standards and his collection of standard-setting restaurants. Notably, Keller has designed a line of porcelain dinnerware and has consulted on Hollywood movies, including Ratatouille. In Las Vegas at the Venetian, Keller focuses on the “bouchon,” which is a casual, social place for relaxing, talking and eating. To that end, Keller’s Bouchon Bistro features French café cooking rooted in tradition and culinary heritage while his nearby Bouchon Bakery offers extraordinary pastries and confections that harken back to the boulangeries and bakeries of Paris.
— Emeril Lagasse
With a booming personality and zest for French and Creole flavors, Chef Emeril Lagasse has authored 15 best-selling cookbooks and hosted more than 200 shows on The Food Network as well as the Cooking Channel’s Emeril Live. In Las Vegas, Delmonico Steakhouse at the Venetian is a classic American steakhouse with Creole influences. Emeril’s New Orleans Fish House at the MGM Grand explores the comfort and culture of classic New Orleans seafood with a “New New Orleans” twist of lighter, multiethnic versions of Creole cuisine. Lagasse’s Stadium at the Palazzo offers a new take on game-day fare in a new breed of Las Vegas sports bar where guests enjoy beers on tap and kicked-up New Orleans favorites. Table 10 lets diners experience Emeril’s bold culinary style in an energetic atmosphere with creative seafood, steak and pork dishes that emphasize market-fresh vegetables and local farm products.
Renowned chef, author, restaurateur and TV star, Chef Todd English is known for his interpretive rustic Mediterranean cuisine. A four-time James Beard Award winner, he has written several critically acclaimed cookbooks and hosts Food Trip with Todd English on PBS. In Las Vegas, Olives focuses on English’s boldly flavored Mediterranean cuisine with an emphasis on fresh, seasonal ingredients in a warm and inviting atmosphere. His new Todd English P.U.B. at Crystals at CityCenter heads north, featuring a modern interpretation of traditional English pub fare that includes deconstructed sandwiches, a full raw bar and 50 international beers to complement the delicious food.
— Susan Feniger / Mary Sue Milliken
Known best for competing on Bravo’s Top Chef Masters and the Food Network’s Too Hot Tamales, Chefs Susan Feniger and Mary Sure Milliken serve up modern Mexican cuisine at Mandalay Bay’s Border Grill. Their fresh take on authentic Mexican fare is light and healthful with a large dose of flavor using traditional meats, poultry and seafood enhanced with fresh produce, herbs and salsas, rice and beans and handmade tortillas. With two floors of patio space, a noteworthy brunch and gluten-free dining options, Border Grill is perfect for sipping margaritas and savoring bold Mexican flavors while enjoying the views.
— Bobby Flay
As a critically acclaimed chef, award-winning author and TV personality, Bobby Flay’s culinary versatility is evident in his signature style of grilling and American Southwestern cooking. Famous for his many food-based shows, Flay creates and retains the individual character of each dish, insisting on uniqueness and integrity as he works to challenge diners’ expectations of food by making it bold, zesty and fun. Flay’s Mesa Grill at Caesars Palace shows his passion for bold and innovative Southwestern food made with high-quality fresh ingredients and Flay’s range of textures, flavors and colors that energize his menu and the diners.
— Stephen Hopcraft
Committed to highlighting seasonal ingredients and unique flavor profiles, Chef Stephen Hopcraft is most notable for appearances on The Food Network’s Chefs vs. City and as a contestant on Bravo’s Top Chef. Hopcraft’s inventive passion in the kitchen comes from using only the freshest ingredients to craft surprising yet appealing flavor combinations, which he employs as executive chef at the contemporary STK Las Vegas at The Cosmopolitan of Las Vegas. STK is a new style of Las Vegas steakhouse with a bustling bar scene at the center, an inspired menu and a relaxed atmosphere with a sexy vibe.
— Hubert Keller
A “chef’s chef” and creator of world-renowned restaurants, Chef Hubert Keller has received numerous awards and consistently has delighted peers, food writers and critics with imaginative and modern French cuisine with Mediterranean accents. Keller is known for his cookbooks and TV appearances, including his own show on PBS, Secrets of a Chef, and several appearances on Bravo’s Top Chef series as a judge and master-chef contestant. In 2004, Keller came to Mandalay Bay in Las Vegas to recreate his San Francisco Fleur de Lys restaurant, which was reimagined in 2010 to create Fleur by Hubert Keller, a small-plates restaurant featuring tastes from around the world. The partnership with Mandalay Bay also resulted in the chef’s first Burger Bar where Keller gives freshly ground, hand-shaped burgers a haute-cuisine treatment with a menu of innovative toppings that diners choose for the ultimate build-your-own-burger experience.
— Thomas Keller
Award-winning author and the only American-born chef to hold multiple three-star ratings by the Michelin Guide, Chef Thomas Keller is renowned for his culinary skills, exceptionally high standards and his collection of standard-setting restaurants. Notably, Keller has designed a line of porcelain dinnerware and has consulted on Hollywood movies, including Ratatouille. In Las Vegas at the Venetian, Keller focuses on the “bouchon,” which is a casual, social place for relaxing, talking and eating. To that end, Keller’s Bouchon Bistro features French café cooking rooted in tradition and culinary heritage while his nearby Bouchon Bakery offers extraordinary pastries and confections that harken back to the boulangeries and bakeries of Paris.
— Emeril Lagasse
With a booming personality and zest for French and Creole flavors, Chef Emeril Lagasse has authored 15 best-selling cookbooks and hosted more than 200 shows on The Food Network as well as the Cooking Channel’s Emeril Live. In Las Vegas, Delmonico Steakhouse at the Venetian is a classic American steakhouse with Creole influences. Emeril’s New Orleans Fish House at the MGM Grand explores the comfort and culture of classic New Orleans seafood with a “New New Orleans” twist of lighter, multiethnic versions of Creole cuisine. Lagasse’s Stadium at the Palazzo offers a new take on game-day fare in a new breed of Las Vegas sports bar where guests enjoy beers on tap and kicked-up New Orleans favorites. Table 10 lets diners experience Emeril’s bold culinary style in an energetic atmosphere with creative seafood, steak and pork dishes that emphasize market-fresh vegetables and local farm products.
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If accepted, your submission will be edited for length and clarity. There is no monetary payment if your item is used; instead, you can publicize yourself through a five-line biography with your contact information that will appear at the end of the article.
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