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. 

Chef Kim Canteenwalla’s experience can be described as nothing short of diverse. As chef-owner of the award-winning popular local’s restaurant Honey Salt in west Las Vegas, Canteenwalla gets to create inspired dishes with a focus on seasonal ingredients and a farm-to-table approach. On the world-famous Las Vegas Strip inside the Grand Canal Shoppes at Venetian|Palazzo, he takes the helm as executive chef of Buddy V’s Ristorante where he’s partners with Buddy “The Cake Boss” Valastro and is tasked with recreating popular Italian heirloom dishes from the Valastro family vault. His two new projects – the recently opened Made L.V., a modern American tavern that serves contemporary comfort food favorites, and the recently announced Thomas Schlesser-designed Andiron planned for the shopping mecca Downtown Summerlin featuring all things grilled, roasted, shucked and seared – add to the eclectic mix of culinary offerings at the skilled hands of Canteenwalla. 

Top chefs Susan Feniger and Mary Sue Milliken have a talent for collaboration. Susan and Mary Sue are American chefs, restaurateurs, cookbook authors, and radio and TV personalities mostly on Latin cuisine in the United States. It was in French restaurants where they first tasted authentic Latin flavors.  While guests were dining on escargot out front, in the back of the house Mary Sue and Susan were discovering the home cooking of Oaxaca and the Yucatan at staff meals prepared by their fellow cooks from Mexico.  Unlike any they 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, Mary Sue and 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. When they returned, they 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. 

Executive Pastry Chef Megan Romano, has the role of creator of hand-crafted confections under her Megan Romano brand. Her expertise has allowed her to now open her very own Chocolate & Spice Bakery. Chef Megan’s line of chocolates and baked goods represent her philosophy: simple, pure and delicate use of fine chocolate, fruit, nugget and biscuit to create artisan confections for casual gatherings, special occasions and gift-giving. She also creates an exceptional line of hand-blended seasonings and other kitchen essentials in additional to custom cakes, desserts and pastries. Chef Megan has been recognized as the critical link in a twelve year tenure as a AAA Four Diamond Award of Excellence award restaurant, as a Michelin Travel Guide One-Star award recipient for 3 years and a Mobil Travel Guide award recipient for more than 9 years.