Chef Eric Castillo, a seasoned Executive Chef hailing from Southern California and now based in Las Vegas, NV, brings nearly two decades of fine dining expertise with a specialty in seafood. Since graduating from Le Cordon Bleu in 2008, Chef Castillo has carved a distinguished career exclusively in high-end golf clubs, where he’s earned a reputation for crafting exceptional, ingredient-driven …

With nearly two decades of culinary and hospitality expertise under his belt, Executive Chef Nestor Marin mixes traditional cooking practices with new-age technologies at Monterey Bay’s ocean-to-table, Salt Wood Kitchen & Oysterette at the laid-back luxury hotel destination, The Sanctuary Beach Resort. Chef Marin has had a fascination with culinary arts and a love for eating delicious food for as …

Chef Tyler Hamm, the dynamic Executive Chef at Pacifica Seafood Restaurant, is a culinary force rooted in nature’s bounty. Growing up in South Florida, where fishing and camping were second nature, his early experiences of eating what he caught and hunted planted the seeds of his food journey. These formative years gave him a profound respect for ingredients that now …

Yuri Szarzewski, a French chef based in America, currently holds the position of Executive Chef and co-owner at Partage in Las Vegas, Nevada. With a culinary career starting in 2005, Yuri’s journey began in Beziers, South of France, where he commenced his professional endeavors at the age of 17 as an Apprentice Chef at “L’Ambassade” restaurant under Chef Patrick Orly. Over …

As the Senior Executive Chef at Levy Restaurants – Allegiant Stadium, the home stadium of the Las Vegas Raiders, Sean Kinoshita combines a culinary philosophy centered around locally sourced ingredients and precise cooking techniques with a leadership approach grounded in effective training and unwavering enthusiasm. With his wealth of culinary expertise and passionate influence, Chef Kinoshita brings a profound impact …

Chef Di Caudo’s upbringing was rooted in the land, as he was raised on a farm where he learned the art of butchering meat and sourcing produce. Back in the day, what is now known as the “farm to table” movement was simply a way of life for him. Chef Di Caudo cherishes the valuable experience he gained from his …

Chef Albert Park graduated Magna Cum Laude from the International Culinary School at the Art Institute in Orange County. His professional culinary career then began at the Double Tree by Hilton in Dana Point. He was first introduced to working in both a la carte dining and banquet cooking, which led to his first promotion as Banquet Sous Chef. Chef …

Born and raised in Schwerin, Germany, Chef Oliver Plust grew up in the kitchen always cooking with his mother. As early as 8 years old, he remembered always wanting to be a chef when he grows up. As cooking has always been his sanctuary, it was a natural step for him to choose this as his profession in life. Chef …

Born in Bogota, Colombia, Chef Felipe Gonzalez Varon moved to the United States with his family when he was just 7 years old. The foodservice industry has been a big part of his life since he was 15. After some time working, one of the restaurant owners noticed Chef Gonzalez Varon’s passion and dedication to the industry and asked if …

Formerly the Executive Chef for the Restaurant at the Getty, Chef Matt Lee has a quiet passion for culinary integrity and innovation. His exquisite eye for detail is evident in everything from his careful flavor composition to the stunning and playful visual presentation of each element on the plate. At 917, his facility with fresh, locally caught fish and other …