Festivino 2015
Moët Festivino
Wine Festivino

FESTIVINO

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A Full-Bodied Festival of Wine & Appetizer Pairings

Lovers of fine wine and food are invited to the fourth annual Festivino. Sample the finest wines paired with small plates artfully prepared by no fewer than 10 Maître Cuisinier de France chefs at this year's Festivino. Plus, musician Jonathan Cain will be joining in the fun and performing live. It's an event that promises to satisfy on many levels.

Jonathan Cain

Jonathan Cain

Jonathan Cain

Jonathan Cain is an American musician, singer and songwriter best known for his work with The Babys, Journey and Bad English.  He has received two BMI songwriter awards, both for songs co-written with Steve Perry, "Open Arms" and "Who's Crying Now". The Journey song, "When You Love a Woman", which he co-wrote with Perry and Schon, was nominated for a Grammy Award in 1997.

Chef Steve Benjamin

Chef Steve Benjamin

In 2005, Steve Benjamin moved to Las Vegas to open L’Atelier de Joël Robuchon at MGM Grand as executive chef.  Chef Benjamin enjoys experimenting with the finest ingredients to create new dishes and sharing his knowledge by mentoring young chefs. At only 14 years old, Benjamin began volunteering as an apprentice at a local restaurant near his hometown. Encouraged by his father, he went on to study French cuisine at Chambre du Commerce du Val d’Oise, where the promising chef ultimately earned two culinary degrees.   Having received a coveted Michelin Star rating for his efforts in Las Vegas, Chef Benjamin’s culinary prowess has granted him a large local following within the Las Vegas locale, leading to his recently winning the Chopped! Show on the Food Network.

Chef Jacques Chretien

Chef Jacques Chretien

A native of the Loire Valley, France, Chef Chretien began his culinary career at age 15, working as an apprentice cook in Ligueil, France. But even before that time, he knew cooking was his calling. From his early start, the chef continued to work his way up through the kitchen ranks with stints at a number of the top Michelin star restaurants throughout France and in Europe, including Chez Bruneau in Belgium and La Tour d Argent in Paris both awarded three Michelin stars.After opening and running his own restaurant in Saint Germain, Chef Chretien decided to take his talents across the Atlantic to oversee the opening of Maxim´s de Paris in Mexico City as executive chef, before moving to Hotel Esperanza, an Auberge Resort, and finally French Riviera Bakery & Bistro in San Jose del Cabo. Among his most prized accomplishments was becoming a Maitres Cuisniers de France in 2005.

Chef Olivier Desaintmartin

Chef Olivier Desaintmartin

Born in Picardy, France ODSM came in the US in 1985 to open the famous “Le Bernardin” in NYC. He studied at the greatest Hotel and Restaurant of Paris in 1977. He worked with some of the greatest masters such as: Gaston Lenôtre, Michel Guerard (his mentor), Claude Vergé, Jacques Chibois and Gilbert Lecoze. He came to Philadelphia in 1989 to be the executive chef of the Cunard hotel Hotel Atop the Bellevue. He is teacher at the Philadelphia Restaurant School at Walnut Hill Collège. He also speaks, judge and travel with the school.

He became member of the Master Chefs of France in 2009. He became member of the French Culinary Academy in 2011. He was named one of the 40 best entrepreneurs under 40 by the business journal. He ran his own cooking school for 5 years. He appeared on Chef’s Kitchen TV show numerous times. He won the very popular Food network show: “Chopped” in 2011. He traveled as guest Chef twice on the world best Oceania Cruises.


Chef Olivier Dubreuil

Chef Olivier Dubreuil

After graduating with honors in 1985 from the cooking school in Arcachon, France, he worked every season in a different region of the country to continue gaining invaluable training. Four short years later, Olivier's talents carried him across the globe, where he continued expanding his culinary expertise in Tunisia, Italy, French Polynesia, Mexico, the Caribbean, Switzerland, Ireland and the United States. In 2005, Chef Olivier was handpicked to lead a new team for The Venetian and The Palazzo. As a French Master Chef, he has been inducted into a society that promotes the French traditions of cuisine and furthers the interests of up-and-coming chefs worldwide. Olivier's distinctive management style has earned him the reputation of being a compassionate, focused and dedicated leader. The enthusiasm he demonstrates for his profession is infectious In November of 2012 Chef Dubreuil was named Culinarian of the Year by the Nevada Restaurant Association.

Chef Jean-Louis Dumonet

Chef Jean-Louis Dumonet

Trained at two different Three Star Michelin restaurants after graduating L'Ecole Hotelière Jean Drouant in Paris (1980), Dumonet has been professionally cooking for over 30 years at some of the finest establishments in the world.Born in Poitiers and raised in Paris, he grew up in a family of restaurateurs. His parents, Pet and Jean Dumonet, owned and operated two adjacent bistros in Paris, Josephine and La Rotisserie. Jean-Louis started cooking at age 14 and completed his formal training at l'Ecole Hotelière Jean Drouant in Paris (1980). Dumonet trained and practiced his art in various parts of the world, including the Guide Michelin three-star Le Vivarois, Le Pré Catalan, Maxim's, and Josephine in Paris; Patisserie Gérard Marotte, Hostellerie Georges in Merlimont, and Les Dauphins in St. Raphael (in Provence), the Gleneagles Hotel in Scotland. In 1983 Dumonet received the much-coveted opportunity to work as chef for Louis Outhier at his three-star L'Oasis in La Napoule. Here he met, and worked alongside, new friend Jean-Georges Vongerichten. During this period Dumonet was also representative chef for Outhier at his restaurant operations in Bangkok and London. In 1994 he was awarded the prestigious title of “Maître Cuisinier de France.

Chef Jerome Ferrer

Chef Jerome Ferrer

Born in a small village near Perpignan in the South of France, Jérôme Ferrer started to cook very early alongside his grandmother. In 2005, he opened Europea Espace Boutique a ready-to-eat, take-out boutique delivering gourmet meal platters and lunch boxes, a first in Quebec.The adventure continued in 2007 with the opening of the Beaver Hall restaurant, a Parisian-style brasserie in downtown Montreal proposing a gourmet bistro cuisine. Then, in 2009 he ventured ahead and opened Andiamo by Europea, a new restaurant in Montreal offering Mediterranean specialties. He has been elected Chef of the Year in 2012 and the restaurant Europea has been named restaurant of the year in 2009, 2010, 2011 and 2012 by a number of culinary guides and major newspapers in Quebec. In 2012, Europea has been rated amongst the World Top 10 restaurants by Travellers’ choice 2012.

Chef Claude Le-Tohic

Chef Claude Le-Tohic

For Claude Le-Tohic, it all began with crêpes.  Born into a restaurant family in Northern France, Le-Tohic recognized at an early age his place was in the culinary arts. Recognizing his passion, Le-Tohic attended culinary school in Vannes, France.  Following graduation, he accepted an apprenticeship at Les Hortensias, a Michelin one star restaurant where he perfected his skills and honed his craft. Two years later, he joined the kitchen of acclaimed Chef Ghislaine Arabians’ Le Restaurant, a Michelin two star eatery in Lille, France. Less than a year later in 1987, Le-Tohic made culinary acquaintance with the chef who would forever change his life, Joël Robuchon. The restaurants Le-Tohic has worked at throughout his career hold a combined 12 Michelin stars between them. His skills have garnered him a James Beard Award nomination in 2009 for Best Chef: Southwest and induction as a member of the Maîtres Cuisiniers de France.

Chef Patrick Ponsaty

Chef Patrick Ponsaty

Born in France, Patrick’s culinary career was ignited at his father’s own restaurant, Cochon de Lait (the Suckling Pig), in Cazeres near Toulouse, France. By the age of 10, he worked side-by-side with his father perfecting and preparing traditional French recipes. Influenced by years of extensive training in kitchens around the world, fifth-generation French Chef Patrick Ponsaty brings 31 years of experience to his role as Corporate Chef at Bellamy’s. Besides working at multiple Michelin Star rated restaurants, he was recently given the esteemed honor of receiving the title “Master French Chef” from the Paris-based Association des Maitres Cuisiniers de France.  Patrick settled in San Diego in 1998, where he became chef de cuisine at Rancho Bernardo’s El Bizcocho. Under his guidance, “El Biz” captured Zagat Guide’s highest rating as “Best Restaurant in San Diego” four years in a row and achieved a Mobil Five-Star Rating. He also carried the executive chef title at Bernard’O Restaurant, which was rated “Very Good to Excellent” in San Diego’s Zagat Guide, and voted Best French Cuisine by A List 10 News. Patrick also took Loew’s Coronado to new heights during his time as executive chef at Mistral Restaurant.

Chef Nico Romo

Chef Nico Romo

Nico Romo has directed Patrick Properties Hospitality Group’s celebrated culinary programs across four historic Charleston venues since 2007, reimagining classic French cuisine with delicate Asian touches and locally harvested ingredients. Chef Romo was most recently named a Monterey Bay Aquarium 2015 Sustainable Seafood Ambassador and member of the Seafood Watch® Blue Ribbon Task Force – recognizing the commitment to ocean-friendly seafood and Lowcountry fishermen that shapes his seasonal menu at Fish Restaurant in Downtown Charleston. Chef Romo graduated from the Helene Boucher Culinary Art School in Vénissieux at age 19 and refined his skill under French Master Chef Patrick Henriroux at the dual-Michelin Starred restaurant La Pyramide in Vienne, France.

Chef David Werly

Chef David Werly

Executive Chef, David David Werly, brings his wealth of knowledge and international perspective while leading the talented food and beverage team at Mandarin Oriental, Las Vegas. With a rigorous educational background at École hôtelière de Strasbourg and an impressive career history spread across three continents; Chef Werly provides a fountain of inspiration and wisdom in the culinary department. Born in Colmar and raised in the northeast part of France in Alsace, Chef Werly began his culinary journey early as a child. After his four years of specialized schooling, Chef Werly went off to Paris and spent his first year working at the Relais & Châteaux 3 Star Michelin restaurant Le Pré-Catelan from Gaston Lenôtre. Following this, Werly became a private chef for the Minister of Industry before working at the legendary Ritz Hotel. Werly’s other culinary accomplishments include working at Alain Ducasse at Montes, and The 2 star Michelin, Square Restaurant in London, which was the deciding factor in furthering his career.

Cabernet, Daou Vineyards, Paso Robles, California 2013

Chardonnay, Daou Vineyards, Paso Robles, California 2014

Grey Goose VX, Vodka

Merlot, William Hill Estate, Central Coast, 2013

Pinot Noir, Landmark Vineyards, 'Overlook' Sonoma Valley, California 2013

Syrah, Jean-Luc Colombo 'Les Collines De Laure', Rhone, France 2014

Riesling, Eroica, Columbia Valley, Washington, 2013