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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.
In 2020, Hough joined the hit ABC series “Dancing with the Stars” as part of the judging panel for the show’s 29th season. Hough had performed on the show as a pro-dancer.
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Love & Vine featured sustainable vegetarian and vegan menus. Courtesy of the Master Chefs of France.
Maîtres Cuisiniers de France
By the age of 14, Bruno Lopez knew he wanted to be a chef. He would stand side-by-side with his mother in their Parisian kitchen preparing watercress soup, roast, and apple tarts for his father and brother and sisters. Unlike most French chefs who follow their father’s footsteps into the kitchen, Lopez was the first in his family to make the culinary field his future.
After graduating from high school, Lopez trained at the Ferrandi School in Paris and apprenticed at L’Espadon, a Michelin one-star restaurant at Hotel Ritz in Paris. Honing his culinary skills in France in such places as Versailles for three years and South America during his Military Time, he decided to take his talent to San Francisco where he joined the Le Meridien Hotel as Chef de Cuisine at Pierre Restaurant. Following his tenure at Le Meridien, Lopez joined The Ritz-Carlton, San Francisco as Executive Sous Chef. He remained with Ritz-Carlton for 10 years as the executive chef in Marina del Rey, Dubai, and Half Moon Bay. Before joining the Bel-Air, Lopez’s culinary experience included positions as the Executive Chef at Raffles L’Ermitage Hotel in Beverly Hills and the Regent Beverly Wilshire.
Lopez joined Executive Chef Dodd as Chef de Cuisine at The Restaurant at the Bel-Air in February 2005. Together they focus on showcasing the unique culinary offerings of California, including fresh seasonal vegetables, meats, and cheeses, which are signature ingredients at The Restaurant at Hotel Bel-Air.
In 2004, Lopez was recognized by the French government as Officier de L’Ordre Du Mérite Agricole.
Lopez is a member of Confrerie de la Chaine des Rotisseurs, Club Culinaire of Los Angeles, Les Toques Blanches International, the James Beard Foundation, L’Academie Culinaire de France since 2005, and the Prestigious Association des Maitres Cuisiniers de France (French Master Chef) since 2008, with only 350 members worldwide.
Christophe Joignant was born in France in 1965, at Perriers sur Andelle, a small village in Normandy. Cooking was in his blood. His Grandfather was a chef, and his uncle owned a Charcuterie where Joignant worked after school. He quit school at age 13 to apprentice in a kitchen, at L’auberge du Grand Cerf, in Lyons La Foret. He later moved to Paris and became Chef de Cuisine at Vignon Traiteur and, a few years later, at the age of 26, worked around the world as Executive Chef for the Club Mediterranee.
In 1999, Joignant came to the United States. He planned to stay just a few years, but fate would take him down a different path. He fell in love and got a job at The Paris Hotel Las Vegas. After a few years, Joignant moved to Atlanta and became Executive Chef at the Capital City Club.
The Capital City Club is a private social club located in Atlanta, Georgia. Chartered on May 21, 1883, it is one of the oldest private clubs in America. According to its charter, the purpose of the club is "to promote the pleasure, kind feeling, and general culture of its members." The Club presently operates three facilities for the use of its members. Notable individuals, including several presidents of the United States and royalty from other nations, have been guests at the Capital City Club. The Capital City Club has six restaurants and extensive catering facilities.
- Maitre Cuisinier de France (Master Chef of France), March 2017 - Academie Culinaire de France, June 2016 - 4 eme Prix, Meilleur Apprenti de France, Paris, 1983 - 2 eme Prix, Concours Gastronomique Normand, Rouen, 1982
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. Knowing 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.
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. By the age of 23, Joho was the sous chef at a Michelin three-star restaurant where he commanded a 35-person staff.
Joho’s rise to international success began on the 40th floor of the Chicago Stock Exchange with Everest, which is now one of the world’s premier dining rooms. Today, his establishments across the country in Chicago (Everest, Studio Paris), Boston (Brasserie JO), and Las Vegas (Eiffel Tower Restaurant) set standards for dining and win accolades at every turn. Joho is also a partner in several other concepts, including Chicago’s Nacional 27 and M Burger.
Recently, Chef Joho and his team at Everest were awarded four stars by Phil Vettel in his re-review in the Chicago Tribune. He was also recently named ‘Restaurateur of the Year’ by Gayot.
Trained at two different Michelin three-star restaurants, 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 in 1980.
Dumonet trained and practiced his art in various parts of the world, including the Guide Michelin three-star Le Vivarois, Le Pré CatelanCatalan, 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 a 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 Johann Springinsfeld was born in France and at a young age, he fancied creating homemade cakes. He left home for a pastry apprenticeship program at 16 years old.
In 2002, he opened his own business on the French Riviera and then moved to Las Vegas in 2006. Immersing himself in the American culture and language, in 2008 he took a pastry chef position with The Venetian and The Palazzo and in 2012 he took the position of executive pastry chef, where he leads a team of culinary professionals that invent, design and create thousand of pastries on an annual basis. Chef Johann is well known for his creation of the Decadence D’Or cupcake.
Chef Johann was inducted in the Académie Culinaire de France in 2015, a nonprofit organization that focuses on promoting the culinary and pastry arts and carrying on great French traditions.
One of only 350 Master French Chefs in the world, Jonathan Jerusalmy has worked and traveled around the globe. With 23 years of experience in the kitchen, Jerusalmy has climbed the epicurean ladder, with a Bachelor of Arts in food service, wine technology, and hospitality management in 1997 from the Institute Technique des Métiers de Alimentation in Tournai, Belgium. Early in his career, he completed several prominent internships at Michelin-rated restaurants in France, studying under Master Chef of France Paul Bocuse and Chef Gerard Boyer. Before joining Sea Island, Jerusalmy served as the Executive Chef at St. Regis Atlanta. His eclectic background includes stints as Executive Sous Chef of St. Regis Monarch Beach in California, Executive Banquet Chef and Executive Sous Chef at Loews Miami Beach Hotel in Florida, and Chef de Partie at Hubert Keller’s Fleur de Lys. As Director of Food and Beverage overseeing all front and back of the house operations, Jerusalmy is responsible for overseeing the concept and design of restaurant menus, hiring and development of restaurant staff, and ensuring that performance in all venues is consistent with Sea Island’s dedication to genuine hospitality and true five-star service.
Laurent Manrique learned of his love for cooking while growing up in the Gascon village of Roques. Preparing meals with his grandmother Aurélie awakened his awareness of his passion for the craft while giving him inspiration for the signature pot-au-feu that appears on nearly all of his menus. Embarking on a culinary career at age 14 led him to an apprenticeship with Master Chef Roger Duffour, followed by training in Paris and went to Los Angeles in 1989 to work at restaurants, Fennel and Rex.
Manrique moved to New York City in 1991 to take over as Le Grand Comptoir’s Executive Chef. His time at the renowned bistro was followed by an executive chef position at the Waldorf Astoria’s famed Peacock Alley. In 1998, Manrique was named as Bon Appetit’s Rising Star Chef. Soon after, the west coast beckoned, and he left New York in 1999 to join San Francisco’s Campton Place as Executive Chef. In 2006, the esteemed Michelin Guide honored Aqua with two stars, giving Manrique the distinction of being the only French chef in the region to have done so. Aqua earned two stars again in 2007 and 2008. In 2011, Manrique was appointed to the class of Master Chefs admitted to the prestigious Association des Maîtres Cuisiniers de France. As well as consulting on various food and beverage projects, Manrique previously partnered with the historic Carlton hotel on Madison Avenue to open Millésime, an upscale seafood brasserie in November 2010 and was named one of New York’s Best New Restaurants 2011 by Esquire magazine.
In 2005, Manrique opened Café de la Presse, San Francisco’s celebrated Parisian-inspired bistro that enjoys the distinction of being among the city’s most popular dining destinations. Three years later saw the opening of the wine bar Blanc et Rouge. Manrique continued his love of wine bars by opening Aquitaine Wine Bistro in April 2014 and later this year will launch Harlan Place; a new concept located in SF’s Financial District that will open for breakfast, lunch, and dinner with a focus on vegetables and seasonal dishes, as well as a wine list that will lean towards organic, biodynamic and sustainable offerings from California.
Manrique’s passion for cuisine includes an emphasis on philanthropy, where he employs his cooking abilities for a variety of causes. Though he regularly contributes to many local charities and fundraising events, of particular note is his own creation, “Taste and Tribute,” a bi-annual benefit convening 18 renowned chefs for the Berkeley-based Tibetan Aid Project. Manrique is a long-time supporter of Meals on Wheels and Project Open Hand in San Francisco. When not in the kitchen or managing his restaurants Manrique enjoys winemaking, traveling, and spending time with his wife and children in northern California.
Olivier DeSaintMartin, chef and owner of Caribou Café attended the hotel school in Paris and had 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 Desaintmartin wanted to make a departure from the world of the “white tablecloth.” A native of Champagne, France, he has focused on the hearty comfort food that he grew up with; that the French eat every day. His recipes come from Provence, Gascony, Loire, Burgundy, Brittany, Paris, Lyon, and more. He creates simple but elegant and tasty dishes that are evocative of the home-kitchens across France.
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.
Steve Benjamin was born in Paris where his initial passion for cooking was ignited by morning visits to the farmers’ market with his father. Although he was not a professional chef, Benjamin’s father loved to entertain and often hosted dinner parties, using the items purchased at the farmers’ market to create delicious cuisine for invited guests. Inspired by the fresh produce and his father’s passion for cooking, a young Benjamin began to imagine all of the dishes he could create.
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. While in school, he worked in the kitchens of Le Cabouillet and the Paris International Golf Club gaining experience as the master chef, which included managing the meat and fish stations as well as the pâtisserie. He later worked at Le Celadon, Les Beatille, both of which are Michelin-starred restaurants.
After serving in the French military as a private chef for the Division General, Benjamin held consecutive Chef de Partie and Maitre Saucier positions at Les Béatilles, Drouant and Le Relais Sevres, all Michelin-starred restaurants.
In 2002, Benjamin served as sous chef at the Astor Hotel in Paris where he was skillfully trained by “Chef of the Century” Joël Robuchon. In 2003, Robuchon recruited him to open L’Atelier de Joël Robuchon in Paris.
In 2005, Benjamin moved to Las Vegas to open L’Atelier de Joël Robuchon at MGM Grand as Executive Chef.
Benjamin enjoys experimenting with the finest ingredients to create new dishes and sharing his knowledge by mentoring young chefs. 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 Las Vegas, leading to his win on “Chopped” on The Food Network.
Chef Benjamin joined the Waldorf Astoria Beverly Hills team in 2017, where he serves as Executive Chef and works alongside chef Jean-Georges Vongerichten to oversee all food and beverage throughout the five-star hotel including the day-to-day operations at Jean-Georges Beverly Hills and The Rooftop by JG.
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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