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This acclaimed culinarian presides over the cuisine at one of the world’s most famous landmark hotels. He has cooked for more presidents, royalty and heads of state than any other American chef. Chef Doherty has been the focus of a PBS show At the Chef’s Table, and has appeared numerous times on A&E, The Travel Channel, the Food Network and other nationally broadcast features. He was recently awarded the Silver Spoon Award by Food Arts magazine.
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In a city famous for fabulous food, Donald Link is a stellar force. Herbsaint has been named one of the nation’s top 50 restaurants by Gourmet and Chef Link has received numerous accolades in the New York Times. He is the 2007 winner of the 2007 James Beard Foundation’s “Best Southern Chef” award. Known as the “Oscars” of the American hospitality industry, the James Beard awards are chefdom’s most coveted recognition.
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Ortanique is a multi-award winning restaurant made famous by Cindy Hutson’s delectable “Cuisines of the Sun”. She has made almost every “best chef” list, from Esquire and Bon Appétit magazine’s top new restaurant awards to Gourmet’s “Americas Top Tables” and a coveted Mobil Five - Five Diamond award…and the list goes on, as does Chef Hutson’s ever evolving talents.
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As a 2006 James Beard Award nominee for best chef in the Southwest, Executive Chef Carlos Guia—formerly of Commander’s Palace in Las Vegas, spent the first 13 years of his life in Venezuela where he experienced long days in the kitchen with his family preparing food with powerful flavors. As a result, his strong passion for food started at an early age. Guia began working in professional kitchens while in high school. Solidifying his career choice, he studied at the prestigious Culinary Institute of America in Hyde Park, New York.
Upon graduation, Guia worked at the luxurious Waldorf-Astoria Hotel, where he met and began working closely with Executive Chef John Doherty. Four years later, Doherty suggested that Guia continue his work in Europe, and soon headed overseas where he apprenticed with some of the world’s leading chef’s. After returning to the U.S., Guia began working as Chef Saucier at the renowned Le Bernardin in New York City when he was offered a job as Chef De Partie at Lutèce. And under the direction of Chef Andre Soltner, Guia refined his classic style.
Guia has now joined Louis’s Las Vegas and Fish Camp as executive chef, introducing authentic Lowcountry cuisine from the South to Las Vegas for the first time. With years of experience in the kitchen, a palate for intense flavors and roots from the South, Chef Carlos Guia is just what Chef Louis Osteen ordered to oversee his first restaurants outside of South Carolina.
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The New York Times says, “Chris Prosperi is a technical master, an original American Chef whose restaurant is worth traveling for”. The Zagat Guide names Metro Bis the top-rated American restaurant in CT, saying “Julia Child is smiling down on this gem, and you will too!” In fact Chris Prosperi was one of the great chefs selected to cook for Julia’s 90th birthday party. Chris is a regular presence on regional and network TV shows and has been featured in more than 35 publications including the New York Times, the Wall Street Journal, the Washington Post and the Boston Globe.
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