- Wesley Holton
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Wesley Holton is the executive chef at Rose.
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
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
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.
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