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A spacious suite with a sunken living room.
A bed chamber and two plush queen-size pillow-top beds.
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Savor homemade pastas, wood oven-baked breads, and more for lunch or dinner at the newest Italian restaurant on the Strip. Or visit for Aperitivo Happy Hour. Located in the heart of St. Mark’s Square in the Grand Canal Shoppes.
EACH ZODIAC COCKTAIL IS AVAILABLE ANYTIME
Ever wonder what cocktail fits your personality? The bartenders of The Cocktail Collective have consulted the stars for inspiration. They’ve created 12 new drinks dedicated to each sign of the zodiac.
You’ll have everything you need to enjoy a glorious summer day in Las Vegas.
The new Grazie® Rewards gives you the access you deserve. Always get the best suite rates, exclusive resort access, comps for gaming play, and more.
Small Events, Large-Scale Experience
Our new meeting space, The Stella Studio, offers a stunning private meeting or event space and is highly customizable to meet the needs of small to midsize groups.
If you love to play and get rewarded, you’ll love the new Grazie Rewards. Earn points on table games, slot play, and what you spend throughout the resort. Best of all, you can get started right now.
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Spend a dream weekend in Las Vegas while taking a culinary journey around the globe with the world’s greatest chefs. The fourth annual Ultimo, the city’s most extravagant food and wine event, will include lavish feasts and exceptional experiences from an international roster of luxury brands, chefs, and wineries, all presented in partnership with Southern Glazer’s Wine & Spirits and Robb Report. The December weekend’s itinerary is the most ambitious to date and it will take you on a remarkable journey.
FRIDAY, DECEMBER 9 - SOLD OUT
SATURDAY, DECEMBER 10 - SOLD OUT
SUNDAY, DECEMBER 11 - SOLD OUT
The only American-born chef ever to hold simultaneous three-star Michelin Guide ratings (The French Laundry and Per Se), Thomas Keller ushered in fine dining to the Napa Valley via his collection of Yountville restaurants. In Vegas, his gorgeous Bouchon at The Venetian is a bastion of fine French fare.
Before becoming a popular television star on shows such as Top Chef Masters, Curtis Stone kicked off his cooking career in his native Australia and then studied under London’s revered Marco Pierre White. In 2014, he debuted his first solo venture, the award-winning restaurant Maude in Beverly Hills, followed by Gwen in Hollywood, which he opened in partnership with his brother, Luke Stone.
Paul Bartolotta, honored by the President of Italy is a two-time James Beard Award winning Chef and Co-Owner of The Bartolotta Restaurants in Milwaukee. Together with his brother Joe, they own and operate 5 award-winning restaurants, 10 upscale casual and quick service restaurants, numerous catering facilities and a management company. A 7 year apprenticeship of the highest order in Italy and France, produced successes in major US cities including 3 Stars at San Domenico, New York, 4 Stars Spiaggia, Chicago and a 10 year run at the acclaimed BARTOLOTTA, Ristorante di Mare at Wynn Las Vegas nominated for Best New Restaurant in 2006 and where Bartolotta received his second James Beard Award in 2009.
Jérôme Bocuse is one-third of the Board of Directors for Ment’or, a nonprofit organization that provides support for American chefs at the Bocuse d’Or gastronomy competition in Lyon, France, which was founded by his father, Paul Bocuse. Jérôme, who grew up in Lyon, also represents France with two restaurants at Epcot, located inside the Walt Disney World Resort near Orlando, Florida.
Emma Bengtsson grew up in a small town in Sweden, cooking with her grandmother in what would become preparation for her career as an acclaimed chef. In 2014, she became executive chef of the modern Swedish hotspot Aquavit in New York City, which holds a Michelin two-star rating. This major achievement was a first for a female Swedish chef.
The award-winning chef Vikram Vij tirelessly runs a Canadian company dedicated to fine Indian cuisine. His eponymous empire includes two restaurants, a market, a line of hand-made curries, and a food truck. A certified sommelier, Vij is also passionate about finding just the right wine pairings for his renowned dishes.
Chef, restaurateur, and cookbook author, Pierre Thiam was raised in Dakar, Senegal. He studied physics and chemistry before moving to New York in the late 1980s where he began working in a number of restaurants.
By early 2000 he opened his first restaurant, Yolele, a visionary African bistro in Brooklyn. His second outlet, Le Grand-Dakar Restaurant followed in Clinton Hill and quickly became a culinary and cultural locus for Africans from the continent and the Diaspora.
Thiam is the executive chef of Nok By Alara in Lagos, Nigeria and owns Pierre Thiam Catering, which introduces contemporary interpretations of African flavors. He also serves as consulting chef for a number of restaurants in New York City and beyond. His first cookbook, Yolele! Recipes from the Heart of Senegal was finalist for the Julia Child Cookbook Award and won the Special Jury Award at The Paris Gourmand 2010.
Thiam’s latest book, Senegal, Modern Recipes from the Source to the Bowl was nominated for the James Beard Best International Cookbook Awards. Thiam has regular appearances on TV and radio programs, including the Food Network's Iron Chef, Gourmet Getaways, Sara’s Secrets, ABC's Eyewitness News, NBC's TODAY, NPR’s Splendid Table, CNN International and Anthony Bourdain’s Parts Unknown.
After winning accolades around the world, Australian Shaun Hergatt settled in New York, where he now runs a hospitality company, Mind the Gap. His first solo project, SHO Shaun Hergatt, in 2009, earned two Michelin Stars, and he continued his innovative work at another Michelin-starred restaurant, Juni, in 2013.
Ming Tsai is a pioneer and innovator in East-West cuisine and the chef/owner of Blue Ginger in Wellesley, MA and Blue Dragon in Boston, MA. In its first year, Blue Ginger was named "Best New Restaurant" by Boston Magazine, was nominated by the James Beard Foundation as "Best New Restaurant 1998," and Esquire Magazine named Ming Tsai as "Chef of the Year 1998." The James Beard Foundation crowned Chef Tsai "2002 Best Chef Northeast," and, since 2002, Zagat Restaurant Guide has rated Blue Ginger the "2nd Most Popular Boston Restaurant." Chef Tsai opened his Asian gastropub, Blue Dragon, in February 2013. Blue Dragon has already been awarded one of Esquire Magazine's "Best New Restaurants 2013" and listed as one of Zagat's "24 new restaurants you need to know about around the US."
Marrakesh-native Mourad Lahlou is considered the pioneer of modern Moroccan cuisine. Most of the lessons he learned about food came from his mother, who cooked traditional Moroccan recipes, and grandfather, who took him to the markets. The self-taught chef, who never worked under chefs before running his own restaurants, also took early direction from Harold McGee’s On Food and Cooking.
Lahlou opened his first restaurant in San Francisco in 1996 and has continued to evolve modern Moroccan cuisine in the United States. In 2010, his restaurant Aziza became the first Moroccan restaurant in the United States to receive a Michelin Star and in January 2015, Lahlou unveiled Mourad. Shortly after winning the Food Network’s Iron Chef America in 2009 he starred in PBS series, Mourad and released his debut cookbook Mourad: New Moroccan.
The James Beard-nominated chef’s strikingly modern reinventions of traditional Moroccan dishes are all about showcasing the great flavors of his native cuisine in ways that harmonize with the fresh, local, artisanal ingredients available in Northern California.
With more than 25 years of Chocolate & Pastry Industry experience, Master Chocolatier and Executive Pastry Chef Jean-Marie Auboine knew by 16 years of age that cooking was his passion. After graduating in 1988 from Lycée Technique Hotelier Quercy at age 18, he served at some of the world’s most esteemed restaurants. He began his journey at Le Louis XV - Alain Ducasse in Monaco, assisting the famed eatery in earning Michelin’s highest honor, Three Stars. Chef Auboine continued his distinguished career at several Michelin-starred restaurants, which included One Star Chateau de Mercués in France and Hotel Beau Rivage in Geneva, as well as the highly respected Two Star restaurant-hotel, La Pyramide Vienne in France.
In May 2003, he was named Executive Pastry Chef of the award-winning Presidente Intercontinental Hotel Mexico and was in charge of the resort’s six restaurants and 22 banquet rooms, satisfying the palates of some 2,300 hotel guests. A year later, Chef Auboine was promoted to Corporate Pastry Chef and given the added responsibility of Presidente Intercontinental Hotel’s seven additional Mexican resorts.
Chef Auboine has also held the prestigious position of Executive Pastry Chef for Fontainebleau Miami Beach where he set impeccable pastry standards for 11 lavish restaurants. The delectable designs he created during his tenure earned him a “Best Dessert” distinction from the Miami New Times in 2009.
In 2009, Chef Jean-Marie Auboine joined the Bellagio AAA Five Diamond resort as the Executive Pastry Chef. In this role, he oversaw the pastry, dessert and chocolate creations for 19 gourmet and casual dining outlets, room service and catering department. Chef Auboine also speaks fluent English, Spanish, Italian and French, which allowed him to effectively communicate with his team of 75 employees, who expertly produced approximately 15,000 pastries each day.
In June 2011, Chef Auboine created Chocolate Solutions LLC for Consulting, Classes, R&D and in August 2011 was born a New Chocolate Concept Jean-Marie Auboine Chocolatier, located in Las Vegas.
The Pio Cesare winery was founded in 1881 by our great grandfather, Cesare Pio. He was one of the very first wine producers to believe in the great potential and quality of Barolo, Barbaresco, Barbera and in the other great wines of Piemonte. Cesare Pio in the second portion of 1800s, was among the very first winemakers to produce these wines with a philosophy that was dedicated to the terroir and the strictest quality of the wine.
For five generations, the Pio Cesare family has been producing traditional Piemontese wines in its ancient cellars, located in the centre of the town of Alba.
Marqués de Murrieta´s foundation is linked to the origins of the Rioja wines since Luciano Murrieta produced in 1852 the first Rioja wine and was also the first one to export his wines. Luciano, appointed Marquis by the King Amadeo of Savoy thanks to his work in Rioja, travelled to Bordeaux to learn the winemaking techniques that he introduced later in Spain. He established the concept of “château” in the Ygay Estate where he built the emblematic Ygay Castle.
In 1983, Vicente Cebrián Sagarriga, tenth Count of Creixell, took over the project. He modernized the winery and with his entrepreneurial vocation he continued the legacy of Marqués de Murrieta. After his death his eldest son, Vicente D. Cebrián-Sagarriga, current Count of Creixell, assumed together with his sister Cristina the management of the winery, accompanied by a young and qualified team. Over the years, the Count of Creixell´s family has become the perfect continuity to maintain the balance between tradition and modernity positioning Marqués de Murrieta in the 21st century in a privileged position in the world.
When world renowned enologist Andre Tchelistcheff discovered what would later become DAOU Mountain, high in the west hills of Paso Robles, he described the land as “a jewel of ecological elements” as he found it to be the perfect soil and climate for growing world class grapes. In 1964, Dr. Stanley Hoffman purchased a 1,200 acre ranch and, with the assistance of Tchelistcheff, planted the first vines. This founded Hoffman Mountain Ranch Winery, the first modern commercial winery in Paso Robles. Dr. Hoffman’s Cabernet Sauvignon earned high accolades in the United States and across the globe, helping to establish Paso Robles as a premier grape growing region.
In 2012, Georges and Daniel purchased the original Hoffman Mountain Ranch Property and immediately began restoring the original red-wood winery to preserve a vital part of Paso Robles history. They have continued Tchelistcheff and Hoffman’s vision and now have close to 100 acres under vine, placing their focus firmly on Bordeaux varietals.
Made from only the best grapes, Dom Pérignon commitment to vintages is absolute. Each Vintage wine is created from the best grapes grown in one single year - a true challenge for a unique interpretation of the seasons, and for reinvention.Each vintage embodies the total faith in the Power of Creation that is constantly renewed by Chef de Cave Richard Geoffroy."We must express our ideal, our singularity, striving always towards an absolute. It is a quest without end, where the inspiration keeps its mystery, for Dom Pérignon to reinvent itself with each vintage."
We researched grape sources for Memento Mori over the course of three years. Knowing that land is the key to quality, we considered buying our own vineyard. But we listened to the varied experiences of some of the best vineyard managers, farmers, and winemakers, and our path to creating a wine of unique and extraordinary caliber became clear: we would select and source from the best sites.
We now source from four of the absolute best vineyards in all of Napa Valley. All vetted over time, technique and by other elite producers. In St. Helena, we chose two Beckstoffer Vineyards (Dr. Crane and Las Piedras). In Oakville, we selected the Weitz Vineyard and Oakville Ranch. Each stands on its own and has consistently been the source behind many legendary wines. We blend their unique characteristics--elegance, power, finish, and longevity--to create a perfectly balanced wine that seduces the palate year after year.
Wine has long been a metaphor for the best life has to offer – a celebration of family and friends, momentous events, the ultimate symbol of living well. For Metaphora founder, Ravi Mehta, the meaning runs deeper: it is a playful pun in honor of his family: “Four Mehtas,” an homage to artisan winemaking which prizes the integrity of each bottle, and a celebration of wine as the quintessential embodiment of joie de vivre, represented by the Three Graces: Aglaia (Splendor), Euphrosyne (Mirth), and Thalia (Good Cheer), who adorn the label and speak to the philosophy behind Metaphora wines.
Each bottle is a meditation on wine as art – utilizing the best grapes from Napa Valley’s most famed vineyards, and dedicated to excellence in winemaking, each vintage is handcrafted and made in limited quantities to ensure that quality is never compromised. Metaphora observes the time-honored practices that include carefully monitored growing, an impeccably timed harvest, handpicked and hand-sorted grapes placed in small bins, cold-soaked for maximum extraction of the skins, whole cluster fermentation, and meticulously managed aging in the highest quality French oak barrels.
Born in small town Wisconsin, Madilyn Bailey took to YouTube to help share her music. Since her start in 2008, Madilyn has accumulated over 500 million lifetime views. Most notably, her cover of Sia’s Titanium has been viewed 80 million times and moved over 300K singles. With a following of more than 3M subscribers, Bailey has played shows all over the world. In 2015, she signed her first label deal with Warner label PlayOn in France and has built an immense following in that territory with strong radio support. Madilyn's "Wiser EP" released, July 2016 was her first original project and peaked the iTunes charts at number 11 worldwide.
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