Haute Cuisine

Haute Cuisine

PRESENTED BY THE MASTER CHEFS OF FRANCE

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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.

The annual event will showcase Flavors of the World, taking guests on a culinary journey with stops in 10 countries, including Italy, France, Asia and Mexico, paired with celebrated wines.  The poolside affair will be held from at the Aquatic Club. For the first time ever, a VIP experience will be available, which includes early entry, cookbook, and champagne toast. 

The event dovetails on The Venetian Resort’s creative campaign Want the World, where guests can “have it all” through remarkable and unique experiences.  

The evening will also feature live entertainment “Haute Sounds" from DJ JAY T and Saxophonist Rocco Barbato as guests enjoy delicious food and wine. 

Haute Cuisine general admission starts at 7 p.m. for $85 per person plus applicable fees. The Aquatic Club is located on the pool deck of The Palazzo tower.

Guests can start the night early with the new VIP experience including entry at 6:30 p.m., a champagne toast with the Master Chefs of France and a copy of the Master Chefs of France cookbook, featuring recipes from participating chefs. Cost is $175 per person plus applicable fees, space is limited.

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

Meet the Chefs

Chef Bertrand Bouquin
Chef Bertrand Bouquin

Culinary Director at Desert Mountain Club, one of the largest private Country Club’s in North America and the only club in Arizona to be ranked in the top 20 list of Platinum Golf and Country Clubs worldwide. Situated an altitude of 4,500 feet in the Sonoran Desert of Scottsdale, Chef Bertrand oversees catering and 9 restaurants across the 8,000 acre property. The restaurants include an authentic Italian ristorante, Craft Steakhouse, Gastro Pub, South of the Border and more. Bertrand’s diversity in food and creativity has been instrumental in taking the food and beverage program at Desert Mountain Club to the next level.

Chef David Werly
Chef David Werly

David Werly’s passion for the culinary arts began as a child, growing up in a food-focused region of France. After spending six months living with his aunt, a professional chef, Werly found interest in the business side of cooking and the importance of high-quality ingredients in the kitchen. His love for food and creativity ultimately led him to a successful career as a chef. 

Chef Gerald Hirigoyen
Chef Gerald Hirigoyen

Chef Hirigoyen grew up in the Basque region of France surrounded by a cooking culture and his interest in the kitchen started at an early age. After having developed his skills in his hometown of Biarritz, Gerald moved to Paris to start his patisserie apprenticeships at the age of thirteen, before coming to the San Francisco Bay Area more than 30 years ago.

Chef Hervé Malivert
Chef Hervé Malivert

Chef Hervé Malivert's enthusiasm for the kitchen was evident by the age of 12, and the complex mix of French, Swiss, and Italian influences found in his homeland, the Rhône region of France, shaped his culinary outlook. His passion for cooking rivals his taste for excitement: In addition to the two decades spent working in restaurants worldwide, he has spent a year and a half crossing the African continent and has taken up photography as a favorite hobby.

Chef Jacques Sorci
Chef Jacques Sorci

Jacques Sorci is Vice President of Culinary Global for Hakkasan Group, a worldwide luxury hospitality company with establishments across North America, Europe, Middle East, Asia, and Africa.   Sorci oversees the culinary direction for this award-winning portfolio of restaurants including Hakkasan with 11 locations worldwide, Ling Ling, Yauatcha, Sake no Hana, Herringbone, Searsucker and Ivory on Sunset. 

Chef Jean Joho
Chef Jean Joho

Known the world over for having made an indelible mark on the culinary world with his exquisite personal cuisine, Chef J. Joho humbly entered the profession as a 6-year-old, peeling vegetables in his aunt’s restaurant kitchen in Alsace, France. His formal training began as a 13-year-old apprentice for Paul Haeberlin of the acclaimed L’Auberge de L’Ill, and continued in kitchens in France, Italy and Switzerland.

Chef Jean-Louis Dumonet
Chef Jean-Louis Dumonet

Trained at two different Three Star Michelin restaurants after graduating at the top of his class at L'Ecole Hotelière Jean Drouant in Paris (1980), France's #1 restaurant cooking and management school, Dumonet has been professionally cooking for over 20 years at some of the finest establishments in the world.

Chef Jean-Pierre Dubray
Chef Jean-Pierre Dubray

Jean-Pierre Dubray’s passion for food and cooking was home grown. He grew up in the kitchen of his family’s country house in France’s Loire Valley, where they produced much of their own food. He enjoyed helping his mother prepare big family meals and by the time he was 15, when he enrolled in culinary school, he had decided it would be his life’s work.

Chef Olivier De Saint Martin
Chef Olivier De Saint Martin

Chef and owner of Caribou Café attended the hotel school in Paris, and has studied under world renowned chefs Michel Guerard, Jacques Chibois, Gaston Lenôtre and Le Coze. He is also a Champion on The Food Network's "Chopped." With Caribou, chef De Saint Martin wanted to make a departure from the world of the “white tablecloth.” 

Chef Olivier Dubreuil
Chef Olivier Dubreuil

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.

Chef Simon Bregadis
Chef Simon Bregadis

Chef Bregardis is French-born, and a graduate of the Centre de Formation Des Apprentis in La Roche Sur Yon, France. He accomplished pâtissier with a broad knowledge of gourmet desserts, and have over 18 years of experience in the industry. He interned at the world famous restaurant L’Atelier de Joel Robuchon.

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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