Celebrating the Past...Embracing the Future

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The days are long gone when Las Vegas was known for cheap buffets and mediocre food. Our culinary landscape has been transformed into an internationally-renowned food mecca of the twenty-first century, and our cuisine is created by many of the world’s finest restaurants and chefs.

The Las Vegas Chapter of the International Chaîne des Rôtisseurs was founded in 1993 and has consistently dazzled its members with meals prepared by many of this country’s, and the world’s, greatest chefs. It would be impossible to convey a sense of our outstanding culinary experiences without paying tribute to the chefs and their restaurants who have made such an impact on our Chapter. We invite you to read about some of our best culinary memories.

Sage - Shawn McClain - When he arrived in Las Vegas in 2009, McClain had already received a James Beard nomination for Chicago’s best new restaurant, and had been named Esquire Magazine’s Chef of the Year in 2001. In opening Sage at Aria, he built his menu around the freshness of California’s local harvests, and his success earned him a James Beard nomination for Outstanding New Restaurant 2010.

Charlie Palmer Steak, Aureole - Charlie Palmer - Since the beginning of his career, Chef Palmer received critical acclaim for his signature Progressive American cooking, a style built on rambunctious flavors and unexpected combinations with a deep infusion of classical French cuisine. Michelin-starred Aureole echoed his achievement at his earlier New York restaurant of the same name. He was inducted in 1998 into the James Beard Foundation’s “Who’s Who of Food & Beverage in America”.

rm Seafood - Rick Moonen - Rick Moonen has devoted his career to being the country’s top culinary advocate for sustainable seafood. He graduated first in his class at the Culinary Institute of America, and then worked at some of New York City’s most iconic restaurants. After opening his own restaurant there he received a three-star rating from the New York Times. In 2005 he was drawn to the rapidly developing culinary scene in Las Vegas, and brought his unique flavor and specialties of the seafood world to our area.

Robuchon - Joel Robuchon - Robuchon was named France’s Chef of the Century by the prestigious Gault Millau Restaurant Guide. He was the winner of three stars from Michelin, the Wine Spector’s Grand Award, the AAA Five Diamond award and Forbes 5-star designation. This was his first restaurant in the U.S.

Scarpetta - Scott Conant - Chef Conant graduated from the Culinary Institute of America, and enjoyed great success in New York City, where he opened several elegant Italian restaurants that brought him numerous awards and recognition. His L’Impero restaurant received the title of “Best New Restaurant” from the James Beard Foundation. He brought his vision of sophisticated,savory Italian cooking to life with Scarpetta, which he opened in Las Vegas, Miami and Los Angeles.

Nobu - Nobuyuki Matsuhisa - “Nobu” is known for his fusion cuisine blending traditional Japanese dishes with South American ingredients. After working in Tokyo for a number of years, he was invited to open a Japanese restaurant in Lima, Peru, and it was there that he developed his unique style of cuisine that incorporated Peruvian ingredients into Japanese dishes.

Twist - Pierre Gagnaire - Gagnaire was the son of French restaurant owners, and after taking over the family restaurant he earned his first Michelin star. He went on to open restaurants at additional locations in France, where he subsequently was awarded two-and-three Michelin stars. He has since created multiple restaurants worldwide, where he is known for maintaining impeccable standards of French cuisine.

Honey Salt - Kim Canteenwalla - Chef Kim’s journey to Las Vegas included Executive Chef positions in Toronto, Singapore, Cambodia, Bali and Bangkok. He arrived here to serve as Executive Chef at the MGM Grand, and in 2012 he and his wife Elizabeth Blau opened their critically acclaimed restaurant “Honey Salt” on the valley’s west side. Their company, Blau Associates, has opened additional restaurants in numerous locations throughout the United States.

Raku - Mitsuo Endo - Since 2008, chef/owner Endo has presided over this small restaurant located near the main “China Town” concentration. In addition to his delicious and authentic selections, his passion has caused him to handmake various ingredients that other restaurants normally purchase commercially.

DB Brasserie - Daniel Boulud - A native of France, Daniel Boulud is considered one of America’s leading chefs and authors. He is the recipient of multiple James Beard Foundation awards, including “Outstanding Chef” and “Outstanding Restaurateur”. He was named a Chevalier de la Légion d’honneur by the French government, and chairs the Bocuse d’Or USA Foundation.

Bardot Brasserie - Michael Mina - Chef Mina established his reputation in San Francisco and went on to become a James Beard Foundation award winner. He was named Bon Appétit Chef of the Year in 2005 and Gayot’s Restaurateur of the Year in 2011. With Bardot, Mina pays homage to all the classics while embracing the French concept of “Joie de vivre”.

Lago - Julian Serrano - Serrano was born in Madrid and worked at various restaurants before coming to Las Vegas in 1998 to present his Mediterranean-French cooking as Executive Chef at Picasso, which was awarded two Michelin stars. He subsequently opened Julian Serrano Tapas, which received Esquire Magazine’s recognition as one of the best new restaurant in 2010. He opened Lago in 2015, which was inspired by many centuries of Italian culinary tradition.

Harvest - Roy Ellamar - Ellamar grew up in Hawaii, and early in his cooking career embraced a “farm to table” philosophy which gave him a strong desire to have a personal relationship with all the restaurant purveyors as a way to insure the very best in quality ingredients. After working as an  executive chef in Las Vegas, in 2015 he opened Harvest and began serving locally-sourced ingredients to his customers.