The Venetian and The Palazzo in Las Vegas Elevate Banquets and Catering With the Addition of Two New Chefs (États-Unis)
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The Venetian and The Palazzo in Las Vegas Elevate Banquets and Catering With the Addition of Two New Chefs (États-Unis)
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Catégorie : Amérique du Nord et Antilles - États-Unis - Carrières
- Gastronomie
- Nominations - Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 13-12-2010
Experience Award-Winning Commitment to Consistency, Quality and Seamless Service
The Venetian and The Palazzo Las Vegas are breaking the mold of the hotel banquet experience with the hiring of Executive Banquet Chef Scott Donley and Assistant Executive Banquet Chef Stefan Peroutka. The catering team at The Venetian and The Palazzo is made up of highly trained, focused and dedicated culinary professionals who produce quality menus and dining experiences without sacrificing for large quantities.
Both professionally trained chefs who began their love affair with food at a very young age, Scott Donley and Stefan Peroutka have honed their skills in some of the finest kitchens not only in Las Vegas, but worldwide.
Chef Donley was introduced to his affection for ultra fresh produce by his father and went on to begin his kitchen skills by the time he was 13. An honors graduate of the Western Culinary Institute, Donley has been the executive room service chef for MGM Grand, Chef of Intercompany Production at Paris Las Vegas, and Chef de Cuisine of The Palazzo before heading banquets and catering for both The Venetian and The Palazzo.
Chef Peroutka was raised in Austria, and from the age of 13 spent his summer months working in the five star kitchens of Salzburg. Locally, Peroutka has worked at Top of the World at Stratosphere and was executive sous chef at Aureole Las Vegas.
Both have introduced exceptional dishes that run the gamut from innovative and creative to traditional, yet contemporary, such as pastrami pork belly with chickpea fritter and pickled butternut square, or citrus zest star anise seared tuna with micro fennel and wasabi aioli, or entrees such as blue cheese-encrusted filet with caramelized onion potato cake, and seared Pacific halibut with a thyme-infused medley of potatoes. Popular action stations at events include the Philly cheesesteak station which features shaved Angus strip loin, Bravo cheddar cheese and caramelized onions, and a Taco station which offers carne asada or Baja-style fish tacos.
From elevated continental and plated breakfasts, to internationally-flavored lunches and grand receptions, this award-winning team is able to tailor menus and event planning to each guest's custom needs. As guests have increasingly more and more sophisticated palates, the banquet and catering experience has had to evolve beyond the rubber chicken dinner and the sad continental breakfast of the past, to the seamless dining experience that guests will find at The Venetian and The Palazzo.
With such knowledgeable chefs, it's no surprise that The Venetian and The Palazzo have garnered plenty of accolades and awards for banquet and catering services. Meetings and Conventions magazine has awarded the properties with the Gold Platter Elite Award in 2002, 2005, 2007, 2008, 2009 and 2010 as a "Best of the Best" catering department for excellence in creativity and culinary excellence; the Gold Key Elite Award in 2004, 2005, 2007, 2008, 2009 and 2010 as a "Best of the Best" meeting property for excellence in creativity, culinary experience, professionalism and quality; the Gold Platter Award in 2003, 2004, and 2006 for excellence in creativity and culinary expertise; and the Gold Key Award in 2000, 2001, 2002, 2003 and 2006 for professionalism and quality. The property has also been a four-time winner and 13-time nominee of the Special Events Magazine Gala Award.
The Venetian and The Palazzo feature over 2.5 million square feet of flexible meeting and convention space that can be customized for all meeting, banquet and reception needs, and catering specialists are available at both properties to assist with making menu selections and to discuss the needs for events.
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