Chef Wesley Holton
Wesley Holton first culinary pursuits were domestic: he
started cooking for his
family to help his
What started as an altruistic effort to pitch in around the house developed into a passion and eventually - with or without his
say-so - a career.
son's culinary curiosity and talent increase, Holton's mom decided to give him a surprise gift and enrolled him in the Schoolcraft College
initial hesitation, Holton
lapped up the training and hasn't looked back since.
Starting out in a local country club set the stage for Holton's interest in the finer side of the restaurant business; soon thereafter Holton packed his
bags and made the move to the Big Apple to prove his
In 2002 Holton
scored a line cook position at Daniel Boulud's
DB Bistro Moderne.
Over the course of the next three years, Holton worked his way up the line at Restaurant Daniel eventually becoming a sous chef.
It was at Daniel that the Holton-family-cook-cum-Daniel-Boulud-protégé honed his
skills, from technique to kitchen and stress management.
In 2006, the ever-expanding Boulud empire gave Holton the opportunity to move south to Palm Beach, Florida to help open Café Boulud as first sous chef.
After a successful start with Café Boulud and five years of Boulud training under his belt, Holton was named executive chef of Daniel Boulud Brasserie in Vegas.
Holton's modern American twists on French classics, not to mention his
deft technique, eye for beautiful presentation, and bold but balanced use of flavors, brings all the elements of a French brasserie in Las Vegas together to make sense.
: Cooking with mom.
My mom had just started her
interior decorating business, and I helped her
in the kitchen.