Haute Cuisine

Presented by The Master Chefs of France

Haute Cuisine

Fine vintages, delectable eats

The Venetian will be celebrating the culinary arts in a poolside affair under the stars featuring celebrated wines and food pairings from the Master Chefs of France. Maître Cuisinier de France, as the Master Chefs are referred to in French, is one of the most envied titles chefs can aspire to receive. The organization’s motto is “to preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development.” Maîtres Cuisiniers de France are often given the highest classification in restaurant guides, and are regularly mentioned in the world’s leading food and travel magazines. 

This year’s event continues to celebrate sustainability, offering environmentally friendly and healthy dishes from seafood, meat and vegetarian selections. Wine, beer, and spirits will be organic, biodynamic and sustainable. “Haute Cuisine” is a collaboration of The Venetian Las Vegas with Maîtres Cuisiniers de France in partnership with Sands ECO360, the resort’s sustainability program. 

Tickets are $75 per person or two for $135 per couple, plus applicable fees. For an additional $35, guests can receive a copy of the Master Chefs of France cookbook featuring recipes from each of the participating chefs. 

Tickets can be purchased at any Venetian or Palazzo Box office or by calling 702.414.9000 or 866.641.7469. 

Master Chefs of France

Maîtres Cuisiniers de France

Meet the Chefs

Chef Steve Benjamin
Chef Steve Benjamin

Executive Chef, Waldorf Astoria, Beverly Hills, California

 

Born in Paris, Steve Benjamin was encouraged by his father to study French cuisine at Chambre du Commerce du Val d’Oise, earning two culinary degrees. Benjamin moved to Las Vegas to open L’Atelier de Joël Robuchon at MGM Grand, earning a coveted Michelin star as well as a recent win on the Food Network’s Chopped! He joined the Waldorf Astoria Beverly Hills team in 2017 and works alongside Chef Jean-Georges Vongerichten to oversee all food and beverage throughout the five-star hotel.

Chef Gerard Bertholon
Chef Gerard Bertholon

Chief Strategy Officer, Cuisine solutions, Sterling, Virginia

 

Gerard Bertholon was trained in his native France by three master chefs. He joined Cuisine Solutions in 1989 and in 1999, he formed FiveLeaf, a concept that brought some of the world’s greatest chefs into people’s homes. In 2012, he was named Maîtres Cuisinier de France. In 2013, Bertholon was named Chevalier de l'Ordre du Mérite Agricole Academie du Cuisine, by the French Ministry of Agriculture and was inducted into the Académie Culinaire de France in 2014.

Chef Simon Bregadis
Chef Simon Bregadis

Executive Pastry Chef, Fontainebleau, Miami Beach, Florida

 

Simon Bregardis is French-born and graduated from the Centre de Formation Des Apprentis in La Roche Sur Yon, France. In 2007, he moved to Las Vegas and in short time became Assistant Executive Pastry Chef. He was name Chocolatier of the Year in 2012 by Chicago’s Chocolate Academy and was nominated as “Supervisor in the Spotlight” by the Bellagio Hotel and Resort. In 2017, Bregardis was nominated as Miami’s Pastry Chef of the Year and honored with the Zest Award from Johnson and Wales University.

Chef Olivier Dubreuil
Chef Olivier Dubreuil

Executive Chef, The Venetian Resort, Las Vegas

 

Chef Dubreuil was born in Rochefort, a coastal town northwest of Bordeaux, France. He graduated with honors from the cooking school in Arcachon, France, and in a short time his talents took him across the globe. In 2005, Chef Olivier was handpicked to lead a new team for The Venetian Resort Las Vegas. In 2009, he became a member of the prestigious organization of Maîtres Cuisiniers de France. In 2012 he was named Culinarian of the Year by the Nevada Restaurant Association.

Chef Jean Joho
Chef Jean Joho

Chef and Proprietor, Everest, Chicago, Illinois

 

Jean Joho grew up in the Alsace region of France, a place well-known for their quality wine. He humbly entered the profession as a 6-year-old, peeling vegetables in his aunt’s restaurant kitchen. His formal training began as a 13-year-old apprentice at L’Auberge de L’Ill. Joho’s success began on the 40th floor of the Chicago Stock Exchange with Everest that earned a Michelin star in 2012. He was also named Restauranteur of the Year in 2012 by Gayot. Today he has restaurants across the country in Chicago, Boston, and Las Vegas.

Pierre Landet
Chef Pierre Landet

Head Chef, Felix Restaurant, New York City

 

Pierre Landet is a native of Toulouse, France. As a teenager, he won first place in the regional Meilleur Apprenti de France. His first Executive Chef position was at the Hotel Thalazur. In 1993, Chef Pierre moved to New York with Jean-Michel Dio, his mentor. He’s worked as a consultant for a restaurant group, handling a large array of upscale restaurants, and also as a private chef and head chef. In 2012 he took over SoHo’s Felix Restaurant, establishing a classic French brasserie menu.

Chef Bruno Lopez
Chef Bruno Lopez

Executive Chef, Ritz Carlton, Rancho Mirage, California


Bruno Lopez is French-born and was the first in his family to pursue a career in the culinary field. He trained at the Ferrandi School in Paris. In 2004, Lopez was recognized by the French government as Officier de L’Ordre Du Mérite Agricole. Lopez is a member of Confrérie de la ChaÎne des Rôtisseurs, Club Culinaire of Los Angeles, Les Toques Blanches International, the James Beard Foundation, L’Académie Culinaire de France, and the Maîtres Cuisiniers de France.

Chef Frédéric Perrier
Chef Frédéric Perrier

Restauranteur Consultant & Chef, Aura Brasserie, Texas Sugarland

 

Frédéric Perrier, a native of Lyon, France, received his culinary education under Chefs Georges Blanc, Paul Bocuse, and others before moving to the United States. The James Beard House named him a “Rising Star in American Cuisine.” His restaurant AURA was one of Houston’s Top Ten New Restaurants. Perrier was inducted into Maîtres Cuisiniers de France in 2015. He’s semi-retired now and enjoys consulting other restauranteurs as well as lending his talents to private and charity events.

Chef Michel Personnaz
Chef Michel Personnaz

Executive Chef, Jupiter Island Club, Florida

 

Michel Personnaz was born in the Savoie region of France. He entered the Culinary School of Moutiers in the Rhone-Alps region at age fifteen and finished first in his class. After many years he moved and began working in the United States where he won Best French Food in Boca in 1998. He was a celebrity chef for Bloomingdales and hosted a cooking class at Arianna’s in Miami before becoming Executive Chef at Jupiter Island Club.

Chef Pascal Petiteau
Chef Pascal Petiteau

Owner and Executive Chef, Bistro Vendôme, New York


Born to a winery family, Pascal Petiteau grew up roaming the vineyards in Loire Valley, France. In 1993, he moved to the big apple where he got his first executive chef position at Jubilee. In 2009, he opened his own restaurant called Bistro Vendome with his wife. One of his specialties is sautéed foie gras with a parsnip puree and fig sauce. He was awarded the title of Maîtres Cuisinier de France in 2014 and recently joined Académie Culinaire de France.

Chef Patrick Ponsaty
Chef Patrick Ponsaty

Chef de Cuisine, 1500 Ocean, California


Patrick Ponsaty’s passion for cuisine goes back five generations. In 1993, he won Best Young Chef in Spain from the Spanish Culinary Council. He was awarded Zagat’s Best Restaurant in San Diego in 1999 and won for five consecutive years. In 2003, he was featured in the James Beard Foundation dinner series “Best Hotel Chefs of America.” In 2012, he became a Maîtres Cuisinier de France. He also joined the Académie Culinaire de France, an organization devoted to continuing culinary excellence.

Chef Jacques Sorci
Chef Jacques Sorci

Vice President of Culinary Global for Hakkasan Group, Las Vegas

 

Jacques Sorci received his culinary education at The Hotel School of Thonon les Bains. He was the first chef to be inducted into the prestigious Maîtres Cuisiniers de France. Some of his specialty dishes include: yellowtail tartare served with yuzu jelee, spicy mayo and cassava chips and squid ink risotto with sautéed Scottish langoustine and crustacean foam. Chef Sorci contributed several original recipes to Master Chefs of France: The Cookbook.

Master Chefs of France
Master Chefs of France

Maîtres Cuisiniers de France are often given the highest classification in restaurant guides, and are regularly mentioned in the world’s leading food and travel magazines. Many leading chefs, the “Meilleurs Ouvriers de France” and the winners of culinary competitions belong to the Association.

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