Meet the Chefs & Mixologists

Originally from Ethiopia, Abdullahi earned a bachelor’s degree in clinical child psychology before switching career paths. Instead of getting a graduate degree in psychology, she applied to the Culinary Institute of America. While Abdullahi was waiting to hear if she got accepted to the prestigious institution, she decided to hone her culinary skills by traveling to 18 countries—she has since visited 58. Abdullahi has worked at the three-Michelin-starred Noma in Copenhagen and was previously the culinary manager at five Hillstone Restaurant Group locations. Currently the executive chef at Hav & Mar, Abdullahi was named a James Beard Foundation Award finalist in 2024 and a semifinalist for Best Chef: New York State in 2025. Watch her as a judge on several Food Network shows, such as Chopped and Beat Bobby Flay. Abdullahi heads a non-profit organization that builds schools and gives families in rural parts of Ethiopia access to water. This year, they have completed construction on their 10th school. She also serves as an advocate for Save the Children.

“This is a dream every day. The beautiful city of Los Angeles trusted me with this taco responsibility, and it’s been a joy ride,” says Jorge “Joy” Alvarez of his rise to fame at Tacos 1986. He grew up in Tijuana and always wanted to be a chef. When Alvarez was 21, he walked from Tijuana to Tulum. His purpose was to try every single taqueria that he could. He moved to NYC to become the best Mexican chef in the world and worked at several acclaimed restaurants with industry legends. In 2013, Alvarez made his first taco in NYC, inspiring him to become the best taquero ever. Since partnering with Victor Delgado in 2018, he has lived this dream every day and hasn’t looked back.

When the smoke clears and the chips are down, one name lights up the pit like a Las Vegas marquee: Chef Burt Bakman—the barbecue legend from Los Angeles who plays with fire like Sinatra played the Strip. A self-made smoke show with brisket in his blood and style in his swagger, Bakman doesn’t just grill—he performs. From backyards in the Valley to backstage at the biggest venues in town, his ‘cue is a jackpot of flavor, and the man behind it is pure showbiz with a side of sauce. Known for turning low-and-slow into high-stakes magic, Bakman blends California cool with Southern heat, earning a cult following of food lovers, A-listers, and flavor chasers. Whether torching ribs at a Vegas residency, collaborating with culinary icons, or feeding presidents and pit bosses alike, Bakman brings the energy of the Strip to every flame-kissed bite. What happens in the smoker … doesn’t stay in the smoker.

Daniel Castillo spent seven years as a corporate chef for Whole Foods Market before discovering his all-consuming love for craft barbecue—an obsession that led to an apprenticeship at the acclaimed Brett’s Backyard BBQ in Texas. He eventually quit his day job to pursue barbecue full-time. With the support of his wife Brenda, the two began launching backyard barbecue pop-ups, then partnering with local breweries around Orange County before opening their first brick-and-mortar location, Heritage Barbecue, in August 2020 in San Juan Capistrano, California. They were a success from Day 1—drawing long lines of eager fans, a scene that still repeats itself every weekend—with accolades pouring in from Food & Wine (“America’s Best New BBQ Spots”), LA Times 101 Best Restaurants, OC Register’s Restaurant of the Year, and a coveted Michelin Bib Gourmand designation. Castillo was named a James Beard Award finalist for Best Chef: California this year. In February, he opened Le Hut Dinette in Santa Ana—his take on the classic American diner.

Shirley Chung is “The Dumpling Queen of Los Angeles.” Chung’s culinary journey began after competing in Bravo's Top Chef season 11. She returned to Top Chef in 2016, where she secured the runner-up spot. In 2018, she authored her debut cookbook, "Chinese Heritage Cooking from My American Kitchen.” Chung is part of Mayor Karen Bass’s AAPI LA Task Force and TeachAAPI for children. Her TV appearances include serving as a chef mentor for HBO Max’s The Big Brunch; regular appearances on Food Network’s Guy’s Grocery Games and Guy’s Ranch Kitchen; competing on seasons 3,4, and 5 of Tournament of the Champions. She is the current winner of Food Network new competition show House of Knives; serving as a judge and mentor on Top Chef Amateurs, Chopped, Top Chef Family Style, FOX’s Hell’s Kitchen; and guest chef appearances on the TODAY Show, Food Network’s The Globe, Food Network’s Big Food Bucket List, TBS’ Dinner and a Movie, and more.

Katina and Kyle Connaughton met at 15 and have been together ever since. Kyle is a chef, culinary educator, and cookbook author; Katina is a farmer; and together in December 2016, they opened SingleThread Farm-Restaurant-Inn in Healdsburg, California. SingleThread is currently ranked No. 46 on the World’s 50 Best Restaurants List. The restaurant has received many accolades, including: four stars from the San Francisco Chronicle; a James Beard Foundation Restaurant Design Award; "Miele One to Watch" award from World's 50 Best Restaurants; and a three-star rating in the Michelin Red Guide. Katina heads up SingleThread Farm at Dry Creek, a 24-acre property with greenhouses, heirloom orchards, bee hives, and the foraging program and floral design department. Before SingleThread, Katina farmed in Hokkaido, Japan, during their three-year residence in the rural countryside, while Kyle worked for Michel Bras as well as kaiseki and sushi restaurants. Later, he became head chef of research and development at The Fat Duck in Bray, England, and Katina was a culinary gardener and chef for a private Victorian estate in the UK.

As chef pâtissier at Atelier Crenn, Juan Contreras’ inspiration comes from respecting the past, searching for small intricacies within nature, and highlighting landscapes, flowers, and aromas, all of which have the power to galvanize and convey language. He has worked and traveled extensively and finds himself using cooking as a form of personal expression and creativity. Having discovered his persistent interest in food early on, Contreras enrolled in The Art Institute in Los Angeles, where he was simultaneously hired for his first job at a local fine dining steak house. He met Dominique Crenn while she was the chef at Abode. When Crenn moved to San Francisco for the head chef position at Luce, Contreras went with her. They later opened Atelier Crenn. In November 2018, Atelier Crenn became the first US restaurant with an executive female chef to receive three Michelin stars. In 2019 and 2020, Contreras was a finalist for a James Beard Award for Outstanding Pastry Chef.

Dominique Crenn is the chef-owner of the three-Michelin-starred Atelier Crenn in San Francisco, where artistry is at the forefront, cuisine is a craft, and the community is an inspiration. The term “atelier” can be defined as a workshop or studio, a concept that drives Crenn's modern vision for fine French cuisine. Crenn opened Atelier Crenn in January 2011, infusing her distinctive French heritage and unique life story into its imaginative gastronomy. Both a place to express her heritage and an ode to "poetic culinaria,” Atelier Crenn achieved its first Michelin star within a year of opening. She made history the following year when the restaurant received its second Michelin star, making her the first female chef in the U.S. to receive the honor. Crenn beat her record in November 2018 by securing a third Michelin star and receiving the World's 50 Best Icon Award in 2021.

“After not finding the Tijuana-Style Tacos I grew up eating as a kid, I made it my mission to bring them to LA,” says Victor Delgado. He was born in San Diego and moved to Tijuana right before he turned six. Delgado went to school and lived in Tijuana until his teenage years. Fast forward to 2009, he moved to Los Angeles to check out the taco scene. “Tacos were what I was craving the most. I grew up eating tacos as a kid. That was my McDonald’s, my happy meal,” Delgado says. However, all the tacos available were mainly influenced by Mexico City. After not finding the Tijuana-style tacos he craved, he created Tacos 1986 in 2018. Bringing the purest flavors of Tijuana street food to LA, Tacos 1986 serves handmade-to-order tortillas, grilled meat over fire, and fresh guacamole. 1986 is also the year Victor Delgado was born.

Enzo Febbraro’s rustic cooking and commitment to the finest, distinctive ingredients have been showcased in meals he has created for Presidents Bill Clinton and George W. Bush. At Allegro, his classic Italian American dishes merge old-world recipes and new-world innovation. At 16 years old, Febbraro graduated from culinary school in Italy and embarked upon an apprenticeship tour of Europe. Through his travels, he was able to learn and master cooking techniques and hone his craft in five-star hotels throughout Europe. In 1996, the charismatic Febbraro brought his talents to the United States, where he was awarded a coveted position on the culinary team at MGM Grand Hotel & Casino in Las Vegas, working at the Tre Visi and La Scala restaurants. In 1997, Febbraro relocated to Washington, D.C., signing on as executive chef at Georgetown’s Café Milano, then Filomena Ristorante, and later D’Acqua.

At Auro in Four Seasons Resort Napa Valley, Chef Rogelio Garcia blends impressive culinary prowess with a deep respect for Napa Valley’s legendary terroir, produce, and ingredients. Born in Mexico City and raised in Los Angeles and Napa, Garcia’s culinary philosophy is rooted in strong relationships with local farmers, ranchers, and purveyors. His cooking seamlessly integrates classical French techniques with Japanese and Mexican influences. Garcia’s interest in cooking was sparked at 15, when he took an after-school job as a dishwasher in Yountville. Rising through the ranks, he honed his skills at some of wine country’s most acclaimed restaurants, including the two-Michelin-starred Cyrus and the three-Michelin-starred The French Laundry, and later in San Francisco at The Commissary under Traci Des Jardins, eventually earning Michelin stars at Spruce in both 2018 and 2019. Under his leadership, Auro quickly rose to critical acclaim, earning a Michelin star just eight months after opening, making it Calistoga’s only Michelin-starred restaurant. The restaurant retained its star the following year. A 2024 James Beard Foundation finalist for Best Chef: California, Garcia gained national recognition on Bravo’s Top Chef Season 15. His debut cookbook, Convivir: Modern Mexican Cuisine in California’s Wine Country, was published in September 2024.

 Born and raised in the suburbs of Richmond, Virginia, food was far from a central part of Josh Gaulin’s upbringing. It wasn’t until his first job as a dishwasher in his early teens that he was exposed to the industry and soon fell in love with the pace of the kitchen and camaraderie within. In 2012, Gaulin moved to California to learn from the best and hone his skills in some of the top kitchens in the country. For the last 10 years, he has worked at many acclaimed Bay Area restaurants, but he cites Quince, Michael Mina, and The Restaurant at Meadowood as the most formative to his career. He was most recently the executive pastry chef on the opening team of the Four Seasons Resort, Napa Valley. He is extremely excited to be part of the Cyrus team and to contribute to its storied history and grand rebirth in beautiful Alexander Valley.

Martin Heierling is the executive chef of Wynn’s new flagship restaurant PISCES Bar & Seafare. His 30-year career includes leadership roles in five-star resorts, such as Bellagio in Las Vegas, where he revealed his first restaurant, Sensi, and St. Regis in New York City, where he trained under the legendary Gray Kunz at Lespinasse. He has conceptualized and opened multiple high-profile restaurant ventures, including Silk Road at Vdara in Las Vegas, and played a pivotal role in developing several global dining brands. Most recently, Heierling served as corporate executive chef of the Noble 33 and, before that, chief culinary officer of SBE and culinary director at STARR Restaurants. Heierling’s expertise has been recognized globally, earning him a Rising Star Chef nomination from StarChefs and the prestigious HAT Award from the Good Food Guide. At Pisces, he applies his passion for creativity and operational excellence to shape the future of hospitality and dining experiences in Las Vegas.

James Beard Award–winning chef, TV personality, author, and cultural tastemaker, JJ Johnson, is known for redefining Afro-Caribbean and global Black cuisines through a contemporary lens. He founded FIELDTRIP, a community-rooted rice bowl shop that champions rice as a global heritage grain. FIELDTRIP has expanded across New York City and has a flagship location at Atlantis Paradise Island in the Bahamas. His culinary voice has reached millions through television, including his role as host of Cleo TV’s “Just Eats with Chef JJ”, now in its fifth season. A classically trained chef, JJ sharpened his skills in New York City kitchens and abroad in Ghana, Israel, and India. His cuisine celebrates the vibrant complexity of the African diaspora while embracing sustainability, local sourcing, and food justice. This ethos is on full display at Blue LLama Jazz Club in Ann Arbor, where he serves as Creative Culinary Director, offering a seasonal prix fixe menu set to live music. JJ’s debut cookbook, Between Harlem and Heaven, co-authored with Alexander Smalls and Veronica Chambers, won the James Beard Award for Best American Cookbook and his second, The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table, was named one of the New York Times' Best Cookbooks of 2023. He is a passionate advocate for equity in the food system.

Chef Gavin Kaysen is the award-winning chef and owner of Soigné Hospitality Group in Minneapolis. He has transformed the Twin Cities dining scene with acclaimed restaurants, including Spoon and Stable, Demi, and Mara Restaurant and Bar. Kaysen is a two-time James Beard Award winner (Rising Star Chef 2008, Best Chef: Midwest 2018). In 2024, Food & Wine magazine featured Kaysen saying, “How One Chef Has Changed the Midwestern Culinary Landscape.” Demi joined the prestigious Relais & Châteaux collection in 2024, while both Demi and Spoon and Stable were nominated for the James Beard “Best New Restaurant.” In fall 2025, he plans to open two stand-alone locations of his bakery and bistro concept Bellecour, and his first restaurant outside of Minnesota, in collaboration with Naples Beach Club, Florida, Four Seasons Resort called The Merchant Room. Beyond restaurants, Kaysen co-founded KZ ProVisioning with Chef Andrew Zimmern, is president of Team USA for Ment'or, and has served as a producer and judge for multiple TV shows. His second self-published book, “The Synergy Series,” debuted in May 2025.

As a young boy, Douglas Keane was drawn to the kitchen, assisting his mother and discovering his passion for cooking. After graduating from Cornell University's School of Hotel Administration, he worked at Four Seasons in New York City and at Gray Kunz's Lespinasse. He also worked with Traci Des Jardins in San Francisco. Destiny brought Chef Keane together with his future partner, Nick Peyton, as they worked side by side at the restaurant, Gary Danko. Their shared vision and passion led them to open Market while envisioning their dream luxury restaurant in Sonoma County, which would become Cyrus. In 2004, Cyrus opened its doors, and over the next eight years, Keane and his team achieved immense success with a philosophy centered around the Japanese concept of Shibumi, embracing refined simplicity, elegant flavors, and quiet perfection. In September 2022, Cyrus relocated the restaurant to Alexander Valley. In February 2025, he published a memoir, Culinary Leverage: A Journey Through the Heat, shedding light on the dysfunction of the restaurant industry. His accolades include two Michelin stars, four stars from the San Francisco Chronicle, and a James Beard Award for Best Chef Pacific.

Chef Christopher Lee joined Wynn Las Vegas in 2022 as the resort’s vice president of culinary operations and restaurant development—he currently oversees all aspects of the culinary programs across Wynn and Encore Las Vegas. Over his 20 years in the industry, Lee has received acclaim in managerial positions and the kitchen. He received the 2005 James Beard Foundation Award for “Rising Star Chef of the Year” and a JBF nomination for “Best Chef Mid-Atlantic" in 2006. That same year, Lee was also named a “Best New Chef” by Food and Wine. Additionally, Lee has helmed two Michelin-starred restaurants: Gilt (New York, one Michelin star 2007; two Michelin stars 2008) and Aureole (New York, one Michelin star 2009).

Eunji Lee was born in South Korea and studied pastry arts when she moved to France in 2006. Classically trained at the Institut National de la Boulangerie Pâtisserie in Rouen and the École Ferrandi in Paris, Lee spent three years in the acclaimed restaurant Ze Kitchen Galerie of William Ledeuil and then trained under Alain Ducasse and Cedric Grolet at three-Michelin-star Le Meurice for another four years. In 2016, she became the executive pastry chef of Jungsik, a two-Michelin-star modern Korean restaurant in New York. She was the first non-European contestant and finalist in the French competition “Qui sera le prochain grand pâtissier?” (Who will be the next great pastry chef?) In 2019, she was awarded Rising Star Pastry Chef in NY and Art of Presentation by StarChefs with her signature dessert, Baby Banana. In 2022, she opened Lysée in New York City’s Flatiron District. Since then, she has been named one of La Liste’s Pastry Talents of the Year 2023 and Food and Wine’s Best New Chefs 2023. In 2024, she was nominated as a semi-finalist for Outstanding Pastry Chef or Baker at the James Beard Awards.

Antonia Lofaso is a celebrated chef, restaurateur, and media personality known for her dynamic presence in both the culinary and entertainment worlds. At the helm of three critically acclaimed Los Angeles establishments—Black Market Liquor Bar, Scopa Italian Roots, and DAMA—she artfully blends classical training with global perspective and deeply personal culinary roots. A prominent figure in culinary television, Lofaso is currently the Season 6 Champion of Tournament of Champions is a respected host and judge across multiple Food Network and Bravo shows. She is widely recognized as the co-host of Worst Cooks in America: Celebrity Edition – Heroes vs. Villains and as the host of Beachside Brawl. A familiar face to viewers, she frequently appears on Guy’s Grocery Games, Supermarket Stakeout, Beat Bobby Flay, and Chopped, to name a few. Lofaso also earned acclaim on Top Chef (Bravo) and Restaurant Startup (CNBC), continuing to leave her mark across culinary television. 

A native of Seattle, Washington, Chef Angie Mar trained in some of New York City’s most renowned kitchens, such as Andrew Tarlow’s lauded Brooklyn restaurants Reynard, Diner, and Marlow & Sons, where she honed her butchery, live-fire, and dry-aging techniques. In October 2013, Mar took the helm of storied West Village restaurant The Beatrice Inn, which under her ownership was lauded by New York Times restaurant critic Pete Wells as “one of the most celebratory restaurants in the city” and awarded two stars. Mar was named “Chef of the Year 2016” by Thrillist and chosen as one of Food & Wine’s Best New Chefs for 2017. Les Trois Chevaux opened in Greenwich Village in 2021, and two years later, she transitioned the space into Le B., a return to her focus on meat, seafood, and game, with continental flair.

Mariena Mercer Boarini joined Wynn Resorts in 2021 as the resort mixologist for Wynn and Encore Las Vegas, overseeing the beverage programs for more than 30 venues. In 2023, she was promoted to Master Mixologist – North America for Wynn Resorts, where she now leads the beverage programs across Wynn and Encore Las Vegas and Encore Boston Harbor, while supporting all future developments in the region. Mercer Boarini began experimenting with molecular mixology in 2007, creating a molecular kitchen at home for her research and experimentation. Mercer Boarini is a veteran of the hospitality and culinary industries with extensive experience in the Las Vegas market. She is widely recognized as one of the top mixologists on the Strip. Mercer Boarini claimed the global title at the Ophir World Adventure Cocktail Competition in Morocco in 2015 and has been named “Top Bartender in Las Vegas” and one of the “Top 10 Female Bartenders in the World.” Mercer Boarini is the founder, president, and creative director of Wanderlush, a cocktail consulting and branding agency, and the creator of Electricdust™, a revolutionary flavor and sensation enhancement that engages the senses as you drink.

Junghyun Park is the owner and executive chef of Atoboy and Atomix in New York City’s NoMad neighborhood. Chef Park, who often goes by “JP,” has roots in Seoul, South Korea, where he was born and raised. After studying food sciences at Kyung Hee University, JP began working in world-renowned kitchens alongside notable chefs. He was introduced to the idea of “New Korean” cuisine under the mentorship of chef Jungsik Yim (Jungsik Dang, Seoul) and moved to New York City to become the Chef de Cuisine at Jungsik in Tribeca. In July 2016, JP opened Atoboy with his wife and partner Ellia Park. The restaurant received a glowing two-star review from The New York Times and was named one of the “Top 10 Restaurants” of 2017. In May 2018, JP and Ellia opened their second project, Atomix. He earned the No. 6 spot on the 2024 World’s 50 Best Restaurants list.

Mahesh Patel’s passion for fine whisky, especially Scotch and single malts, spans over three decades and has earned him high distinction within the global whisky community. Born in Uganda and raised in England as a refugee from the age of six, Patel went on to become a civil/structural engineer, working with top consulting firms such as Mott MacDonald in London. Yet, it was his love for whisky—sparked during a visit to the Glenfiddich distillery—that would ultimately define his life's calling. Over the years, he has built one of the world's most exceptional collections of rare and vintage whiskies, emphasizing quality over quantity. Patel is the creator and host of The Nth – Ultimate Whisky Experience, held annually at the Wynn Encore Resort in Las Vegas. This exclusive event caters to serious whisky connoisseurs and luxury spirits consumers from around the world, offering access to rare tastings, industry legends, and networking with fellow enthusiasts.

Alfred Portale is an American chef, author, and restaurateur known as a pioneer of New American cuisine. Born in Buffalo, New York, Portale’s mother and grandmother adapted Italian cooking to American ingredients. He graduated at the top of his class at the Culinary Institute. Then, he apprenticed in France with chefs like Guerard, Troisgros, and Maximin, where he refined and mastered classical French techniques. In 1985, he became the executive chef and a partner at the Gotham Bar & Grill and took the restaurant to new heights with his beautiful plating and insistence on high-quality ingredients. His culinary accomplishments earned him multiple nominations and three James Beard Foundation Award wins for Outstanding Chef (2006), Outstanding Restaurant (2002), and Best Chef: New York City (1993). In 2019, he opened his namesake, Portale Restaurant, in the heart of New York City’s Chelsea neighborhood. He also helms the kitchen at New York City hotspots Zero Bond and Sartiano’s.

Jeff Ramsey began his culinary career in the U.S. before venturing to Japan to train with Masayoshi Kazato, earning a diploma as a “Master of the Art of Sushi.” Broadening his education, Ramsey took on a role as sous chef at Minibar by José Andrés. He continued honing his craft at award-winning restaurants in Japan, Thailand, Malaysia, and the U.S., including as executive chef of Tapas Molecular Bar at the Mandarin Oriental Tokyo, where he earned and maintained a Michelin star from 2009 until his departure in 2011. In 2019, Ramsey introduced his modern Japanese kaiseki and sushi omakase concept, Kintsugi by Jeff Ramsey, to Bangkok, which was named a Michelin-selected restaurant in 2022 and 2023, followed by another location in Kuala Lumpur. He returned to the U.S. in 2024 and joined the Mizumi team, eager to craft innovative dishes with authentic, high-quality ingredients that merge traditional and modern aesthetics of Japanese cuisine. 

Michael Rubinstein is an accomplished culinary professional with more than 15 years of experience in some of the industry’s most prestigious kitchens. Born and raised in Las Vegas, Rubinstein honed his skills working with renowned chefs such as Rick Moonen, Michael Mina, Pierre Gagnaire, David Chang, and Marc Vetri. He has held executive chef roles at some of the city's most influential restaurants, including Momofuku Las Vegas, Majordomo Meat & Fish, and Vetri Cucina, where his innovative approach to flavor and technique gained widespread recognition. Most recently, he served as culinary director for Marc Vetri's restaurant group, VB Gruppo. A highlight of Rubinstein’s career came in 2020 when he was named the first executive chef for the Las Vegas Raiders, overseeing the team’s culinary program created for the players, coaches, and staff. His specialties include handmade pasta and sustainable seafood, reflecting his dedication to craftsmanship and sustainability.

​Ian Somerhalder, an American actor, producer, director, entrepreneur, and philanthropist, is renowned for his roles as “Boone Carlyle” in LOST and “Damon Salvatore” in the global phenomenon series “The Vampire Diaries.” He co-founded and serves as the master blender of Brother’s Bond Distilling Company. He is an expert and trendsetter in regenerative agriculture for sustainable bourbon production. Additionally, he launched The Absorption Company, revolutionizing the supplement industry with innovative powdered supplements using proprietary absorption technology. Somerhalder’s commitment to environmental advocacy is evident through his roles as Executive Producer and narrator of the award-winning documentaries KISS THE GROUND and COMMON GROUND. The films highlight the importance and practice of soil regeneration in building robust agricultural economies while balancing the climate.

Chef Sarah Thompson, 2025 James Beard Award-finalist Best Chef Southwest, brings Mexico's dynamic tastes and culture to life as executive chef of Casa Playa at Wynn Las Vegas, an authentic presentation of California and Baja seafood and produce, woven together with a robust masa program. Casa Playa’s fish is sourced from the Pacific coast, and produce is procured from 50 of the best farms across southwest Nevada, California, and Arizona. Thompson sources corn, chiles, and agave from small producers in Mexico. This ensures quality and contributes to the well-being of small farms in Mexico, aligning with Casa Playa's commitment to community support. Thompson honed her skills at the Culinary Institute of America before establishing herself at several of New York City’s most noteworthy restaurants, including Michelin-starred Marea, Wylie Dufresne’s Alder, and Andrew Carmellini’s NoHo Hospitality Group. Her passion for Mexican cuisine was born after Chef Daniela Soto-Innes recruited her to join the Cosme in New York. Thompson ventured to Las Vegas in 2020 and was named executive chef of Casa Playa upon its debut in 2021.

Alberto Trujillo is a native Californian raised in Los Angeles. Being immersed in such an eclectic city, he loved food, new flavors, and diverse cultures. As a young child, Trujillo always knew he wanted to cook and ultimately be a chef. After graduating from high school at 16, he attended the California School of Culinary Arts in Pasadena, California. Then, he worked for Los Angeles’ famed Chef Joachim Splichal and Octavio Becerra at the Michelin-starred restaurant Patina. Trujillo later transferred to Las Vegas to work at Pinot Brasserie in The Venetian Resort, followed by Lettuce Entertain You’s Mon Ami Gabi, Wolfgang Puck’s Spago at The Forum Shops, and Michael Mina’s STRIPSTEAK at Mandalay Bay. He was hired at Wynn as assistant executive chef of banquets and catering in 2016. He rejoined the company in September 2023 as the executive chef of catering and special events, supervising a team of 15 chefs.

Born and raised in Northern California, Brian Weitzman grew up playing tennis. The sport took him to the finest resorts in Florida, Mexico, and even the Bahamas, and Weitzman found himself not only rallying with guests but also deeply immersed in the culinary arts. One night at dinner while enjoying fresh salmon, Weitzman opted for an Australian Shiraz pairing. He realized how a compatible food and wine pairing could be a match made in heaven. With this newfound passion, Weitzman began studying as much about wine as he could. After reading many books about the art of vinification, a friend in Las Vegas happened to have a warehouse management position available at Bellagio Las Vegas. After several years at the Bellagio, Weitzman took his first sommelier job at Wynn Las Vegas, where he worked for five years before taking a role abroad in Jakarta, Indonesia. Weitzman later returned as the Executive Director of Wine for Wynn Las Vegas, overseeing the wine program between Wynn and Encore Las Vegas.

Jennifer Yee is an award-winning and James Beard Foundation-recognized pastry chef based in Las Vegas. She is the executive pastry chef of Wynn Las Vegas, overseeing pastry programs for more than 20 venues, including fine dining outlets and casual eateries. Yee’s culinary career began in 2001 as a dessert plater at a local restaurant in her hometown of San Francisco. She graduated with distinction with a pâtisserie diploma from Le Cordon Bleu in London. After returning to the U.S., Lee worked at Gilt in the Palace Hotel and then at the two-Michelin-starred SHO Shaun Hergatt. In early 2013, Yee paired with Chef Andrew Carmellini to open his third restaurant in New York City, Lafayette Grand Café & Bakery, garnering three nods from the James Beard Foundation for Outstanding Pastry Chef.