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This profile was last updated on 1/29/15  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
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
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).
Wesley Holton, the executive ..., 30 Mar 2014 [cached]
Wesley Holton, the executive chef of Rose. Rabbit. Lie. in Las Vegas, is among several American chefs using the product. He says Vivace caviar tastes about the same as traditional caviar, but withstands heat better. (The traditional stuff tends to wilt when cooked.)
2008 Las Vegas Rising Star Chef Wesley Holton of Daniel Boulud Brasserie on, 1 Oct 2008 [cached]
Wesley Holton
Chef Wesley Holton
Wesley Holton first culinary pursuits were domestic: he started cooking for his family to help his mother. 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. Watching her son's culinary curiosity and talent increase, Holton's mom decided to give him a surprise gift and enrolled him in the Schoolcraft College in Michigan. Despite his 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 mettle. 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.
Wesley Holton: Cooking with mom. My mom had just started her interior decorating business, and I helped her in the kitchen.
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