Enjoy an extraordinary evening featuring exceptional cuisine from Las Vegas’ most talented chefs.

Known as the Godfather of sustainability... Master Chef Rick Moonen is a celebrated seafood chef and an early champion of sustainable fishing practices. Moonen graduated first in his class from the Culinary Institute of America and then went on to work at New York City's La Côte Basque, Le Cirque, and The Water Club, where he commanded the kitchen for six years. He then became executive chef and partner at Oceana before he opened RM in New York, which earned three stars from The New York Times. He was also partner in the high end Greek Restaurant, Molyvos, which also received three stars from the New York Times. Rick was one of very few chefs in New York to have three stars from two separate open restaurants in New York. In 2005, Moonen closed the New York Restaurant in order to open Rick Moonen's RM Seafood at Mandalay Bay in Las Vegas. 

Top chef Susan Feniger is an American chef, restaurateur, cookbook author, and radio and TV personality mostly on Latin cuisine in the United States. It was in French restaurants where she first tasted authentic Latin flavors.  While guests were dining on escargot out front, in the back of the house Susan was discovering the home cooking of Oaxaca and the Yucatan at staff meals prepared by their fellow cooks from Mexico.  Unlike any she had ever tasted in Mexican restaurants in the United States, the dishes were as varied and complex as the French fare the chefs were serving out front.  In 1985, Susan packed a VW bug and took a road trip far south of the Mexican border where they learned the recipes and techniques of market vendors and home cooks, from street corners in downtown Mexico City.  She partnered with Chef Mary Sue Milliken and opened Border Grill.  Since then, Border Grill has expanded to restaurants in Las Vegas at Mandalay Bay Resort and The Forum Shops at Caesars.  

Before the James Beard Award and the Gourmet Magazine review, Lotus of Siam was a small little hole in the wall located in Commercial Center in Las Vegas.  November 1999 was the month Chef Saipin and her husband Bill took over Lotus of Siam.  Since then, Thai food became an adventure for those willing to step out of their comfort zones for Asian Cuisine.  Chef Saipin’s distinct cooking has been passed down from generations after generations, from both her grandmothers and her husband’s grandmothers.  Her northern style cooking has opened America into the “Northern” world of Thailand, away from the Bangkok style of sweet and tang.  The northern menu consists of hearty herbs and spices, along with Thai style stews and coconut-less curries.  Through her set menu’s, our guest can dine and enjoy recipes from over 100 years in the Chutima family. 

Executive Chef Barry Dakake’s philosophy at N9NE Steakhouse inside Palms Casino Resort is simple: to offer the absolute best USDA Prime aged beef, seasoned generously with cracked pepper and kosher salt and broiled to perfection gently before serving with house made jus.  Dakake has incorporated some of his Providence, Rhode Island hometown favorites into the menu including his famed Lobster Rolls, Rhode Island Clam Chowder and Rhode Island Sea Bass.  Dakake’s contributions to N9NE have resulted in the steakhouse being named a Top 100 Restaurant in the World by Conde Nast Traveler, Top 100 Dining Spot of 2013 by OpenTable.com and Best Steakhouse by VEGAS magazine.  Through the years Dakake has cooked for numerous celebrities.  Prior to joining the team at Palms in 2001, Dakake worked with Chef Charlie Palmer at Aureole in New York and opened Aureole inside Mandalay Bay Resort as well as Charlie Palmer Steak inside the Four Seasons Hotel. 


Hubert Keller, a Frenchman classically trained by France’s top chefs, is not one of America’s most widely recognized and acclaimed chefs.  Chef Keller resides in Las Vegas, where he operates Fleur by Hubert Keller, featuring his contemporary French cooking accented with cuisine around the world. With his palate-attuned to America’s evolving tastes, Chef Keller launched his widely popular Burger Bar Restaurants in Las Vegas and San Francisco. Growing up in Ribeauvillé, Alsace, France, Chef Keller’s passion for the culinary arts ignited early. The family lived over his father’s Patisserie Keller where the children frequently helped their father with the baking. By 16, Keller knew he wanted to become a professional. Some of the greatest French Chefs- Paul Haeberlin, Gaston Lenotre, Paul Bocuse, Roger Vergé -recognized his exceptional talent, trained him in their kitchens, and promoted his career. For nearly ten years, Keller far exceeded his mentor’s expectations while working throughout France and South America. In 1982, Vergé sent him to San Francisco to open Sutter 500. He and his wife Chantal were immediately enchanted by San Francisco and the city was equally captivated by them.