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This profile was last updated on 7/29/15  and contains information from public web pages and contributions from the ZoomInfo community.

Executive Chef

Local Address:  Las Vegas , Nevada , United States

Employment History

Board Memberships and Affiliations

64 Total References
Web References
A place to eat, drink and ..., 8 Oct 2013 [cached]
A place to eat, drink and hobnob, Street Eats will provide 25 different stations from Borgata's culinary partners, including Bobby Flay (Bobby Flay Steak), Stephen Kalt (Fornelletto Cucina & Wine Bar), Michael Schulson (Izakaya Modern Japanese Pub), Greg and Marc Sherry (Old Homestead Steak House), as well as Executive Chefs Thomas Biglan (Borgata), Thaddeus DuBois (Borgata Pastry), Aram Mardigian (Wolfgang Puck American Grille) and Wesley Holton (The Water Club hotel).
Real Estate Information Archive - Michele Safford Real Estate, 1 Aug 2013 [cached]
The menu at Jacques' Tacos was created by Chef Wes Holton and combines a variety of Mexican flavors to create memorable dishes such as "Lands End" Tacos and Chimichangas. The Jacques' Tacos food truck can be found at a variety of different locations around the area throughout the month.
Chef Wesley Holton - Jacques ..., 27 Jan 2012 [cached]
Chef Wesley Holton - Jacques Tacos
- Wesley Holton, ..., 2 Nov 2014 [cached]
- Wesley Holton, Rose. Rabbit. Lie.
View All Chefs
Wesley Holton
Wesley Holton is the executive chef at Rose. Rabbit. Lie., a new social club which opened in December 2013 at The Cosmopolitan of Las Vegas. Coastal Luxury Management, the team behind the food and beverage program, selected Holton to head up the kitchen, where he has created a globally inspired menu that contributes to the social experience of the evening. Rooted in classics reinvented in sharable plates, the inspiration for the menu spans cultures and continents, while dishes are composed from regional ingredients.
Familiar with the Las Vegas landscape, Holton oversaw Daniel Boulud Brasserie at Wynn Las Vegas for three years as Executive Chef, having trained under the renowned chef Boulud since 2002. He began his career in the Boulud family as a line cook at DB Bistro Moderne in New York City. From there, Holton spent the next three years working his way up through the kitchen at DANIEL, from Banquet Chef to Sous Chef. In 2006, Holton was promoted to the position of First Sous Chef at Café Boulud Palm Beach, where he was celebrated for his culinary leadership and dedication.
Holton's passion for cooking was nurtured early on by his mother, who took him shopping for ingredients and provided the opportunity to prepare complex meals for his family. In 1997, his mother surprised him by enrolling him in the Schoolcraft College in Michigan to pursue a professional culinary degree.
Following culinary school, Holton began his culinary career in his home state of Michigan at the Oakland Hills Country Club, where he got a taste of cooking for an elite clientele. Before joining the team at Rose. Rabbit. Lie., Holton served as Executive Chef at The Water Club at Borgata Hotel Casino & Spa in Atlantic City, NJ for three years. Prior to that, in 2011, he was Executive Chef at Seablue: A Michael Mina Restaurant, formerly at Borgata.
Home > Chefs > Wesley Holton, Rose. Rabbit. Lie.
1.) Nation's Restaurant News - ... [cached]
1.) Nation's Restaurant News - Wesley Holton has been named executive chef of Daniel Boulud Brasserie at the Wynn Las Vegas
Over one day ago | Mon Aug 6 16:59:59 PDT 2007
August 6, 2007 -- Wesley Holton has been named executive chef of Daniel Boulud Brasserie at the Wynn Las Vegas.(Chefs on the move) Wesley Holton has been named...
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