Steve Benjamin was born in Paris where his initial passion for cooking was ignited by morning visits to the farmers’ market with his father.

At only 14-years-old, Benjamin began volunteering as an apprentice at a local restaurant. Encouraged by his father, he went to study French cuisine at Chambre du Commerce du Val d’Oise, where he 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. He later worked at Le Celadon, les Beatille, both of which are Michelin-starred restaurants.

Chef Benjamin joined the Waldorf Astoria Beverly Hills team in 2017 where he serves as Executive Chef and works alongside Chef Jean-Georges Vongrichten 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.

Simon Bregardis is French-born and graduated from the Centre de Formation Des Apprentis in La Roche Sur Yon, France and accomplished pâtissier with a broad knowledge of gourmet desserts.

In 2004, feeling eager to expand his repertoire, and improve his plated dessert technique, and subsequently interned at the world famous restaurant L’Atelier de Joel Robuchon. Following this, he worked at Pierre Herme, and became a pastry chef at the extravagant Citrus Etoile in Paris.

Due to his meticulous detailing and efficient time-management skills he was soon promoted to Assistant Pastry Chef and then Assistant Executive Pastry Chef, in Las Vegas where he designed for VIP events, and was named Chocolatier of the Year in 2012 by Chicago’s Chocolate Academy and featured in a 2013 edition of So Good Magazine.

In May 2017, he was honored to receive the Zest Award from Johnson and Wales University.

Chef Dubreuil was born in Rochefort, a coastal town northwest of Bordeaux, France. His grandmother’s garden was his market and creating family meals from the quality and freshness found there became his tradition. 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 gain invaluable training. Four 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. 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, and in March of 2009, he became a member of the Maîtres Cuisiniers de France.

Claude Le Tohic, Chef Partner, and conceptual visionary of ONE65, brings a combined 12 Michelin-star experience to the San Francisco culinary scene. ONE65 represents an exciting new chapter in Le Tohic’s decorated career, presenting four distinct, modern French dining experiences under one roof. Le Tohic’s vision is to celebrate modern French cuisine without pretense, incorporating California’s fresh produce at its finest, and to offer a full range of menus -- from casual pastries and coffee to French-California fine dining -- for every taste, every hour, every occasion.

Le Tohic’s culinary journey began with crêpes. Born into a restaurant family in northern France, Le Tohic recognized at an early age that the culinary arts were his calling. He started waiting tables but was soon working side by side with his parents, learning all aspects of running the business.

Christian TETEDOIE was born near Nantes in 1961 in a family where his parents were market gardeners and his love for good and fresh products undoubtedly generated his interest in cooking. “Meilleur Apprenti de France” at 17, Christian TETEDOIE continued developing his culinary skills at Paul Bocuse, Georges Blanc and even the kitchens of the Elysee where he was taking care of the presidential meals. In 1986, he decided to open his first restaurant in Lyon, on the Quai Jean Moulin. Ten years later, he reaped a rich reward from his efforts by winning the title of Meilleur Ouvrier de France, before obtaining in 2000 his first star in the Michelin Guide. In March 2010 he opened a new restaurant, where he shares his love for good food while enhancing the French culinary heritage in a very exclusive location on top of Lyon’s hills.

As Executive Chef of Mott 32 Las Vegas at The Palazzo, Chef Alan will bring patrons delicacies derived from Cantonese, Szechuan, and Beijing cuisine, to name a few. He strongly believes in using the finest, seasonally-focused ingredients and allowing their authentic flavors to shine in his dishes. “Chinese cuisine is one of the world’s most marvelous culinary cultures,” said Chef Alan. "Our goal is to provide a new, modern twist on authentic Chinese cuisine, and we hope to express this through our food to all the customers at Mott 32 Las Vegas.

With over 35 years of experience working in the restaurant industry, Chef Lee Man Sing has mastered the skill of integrating international flavors when creating Chinese dishes. Currently Maximal Concepts’ Chinese Executive Group Chef, Chef Lee believes in using the freshest seasonal ingredients, going to great lengths to source the best produce, both local and overseas. Prior to earning his first Michelin-star for Mandarin Oriental, Chef Lee cooked for celebrities, international heads of state and government officials. He’s worked at Fortune Room at The Hong Kong Jockey Club, Hoi Yat Heen at the Harbor Grand Kowloon and was the Head Chef for the Mandarin Oriental Hong Kong where he helped create an outstanding Michelin-starred Cantonese menu. Chef Lee has achieved numerous accolades from the Hong Kong Tourism Board including the “Best of the Best Culinary Award,” and was also appointed as a member of Hong Kong Chinese Chefs Associate.

Matteo Ferdinandi is CEO and partner of Factory Place Hospitality Group, where he brings a wealth of fine dining experience to the table. Ferdinandi ensures that while service in all of the restaurants, including The Factory Kitchen in The Venetian Resort Las Vegas, meets fine dining standards, it focuses on providing a friendly, seamless, and unobtrusive experience. Ferdinandi’s mission is to encourage all his guests to “think Italian…” a motto he has adopted for his restaurants and to share true Italian cuisine with everyone.

Angelo Auriana is Chef and partner of Factory Place Hospitality Group, with three restaurants in Downtown Los Angeles, and The Factory Kitchen in The Venetian Resort Las Vegas. Auriana was born in Bergamo, Italy, where he graduated with honos from the prestigious San Pellegrino Hotel School. Chef Auriana masterfully translates Italian recipes from his childhood for the American diner in his approachable, modern restaurants.

As the lead bartender at Electra Cocktail Club, Evan Hosaka has nearly a decade of experience in the hospitality industry. He quickly garnered a love for the service industry having worked in various positions from doorman to mixologist in cities such as Waikiki, Portland, San Francisco, and Las Vegas. Hosaka cares about every aspect of the customer experience and has set a unique tone at Electra among colleagues and customers alike of comradery, craft cocktail knowledge and advice, and unmatched service that elevates everyone’s collective experience. Hosaka previously worked at The Cocktail Collective’s The Dorsey before being promoted to lead bartender at Rosina.

As the lead bartender at The Dorsey inside The Venetian Las Vegas, Juyoung Kang has become an industry icon by working her way up in the ever-expanding world of bartending. Kang began her career in her hometown of Philadelphia, shortly before making her way to Los Angeles, where she worked at prestigious luxury resorts including The Peninsula Beverly Hills and Thompson Beverly Hills Hotel. In 2017, Wine Enthusiast named Kang on its list of "40 Under 40 Tastemakers," and was nominated by Eater Las Vegas as "Bartender of the Year." In 2015, she was the Nevada Restaurant Association's "Bartender of the Year" and, in 2014, won recognition as GQ and Bombay Sapphire's "Most Imaginative Bartender."

Venezuelan-born restaurateur, TV personality, TV producer, philanthropist, and published author Lorena Garcia is currently one of the country’s leading chefs, well known for numerous TV series, a successful chain of restaurants, and cookbooks.

Garcia first embraced a love of food as a child, at family gatherings while growing up in Caracas, Venezuela. She graduated with a Bachelors degree in culinary arts from Johnson & Wales University and more recently received an honorary doctorate in culinary arts. She took her first job as an apprentice at the Ritz-Carlton in Paris, subsequently working her way through Italy, Japan, Korea, Thailand, and China. Returning to the U.S., she continued to hone her chops and helped prepare a few, at the Grand Bay Hotel, Jeffery Chodorow’s China Grill, and Red Square.

In July 2002 Garcia took the leap and opened her own restaurants, Food Café and then Elements Tierra, in Miami’s Design District. Garcia's latest restaurant project is CHICA at The Venetian. This exciting, diverse menu draws inspiration from classic renditions and gives guests the opportunity to explore the flavors of Latin American cuisine with influences from Venezuela, Peru, Brazil, Mexico, and Argentina, among many more.