Rising Chefs Compete for Career-Defining Moment in Las Vegas

In a city defined by spectacle, one of the most influential chefs in the world is returning the spotlight to craft, discipline, and mentorship.

Thomas Keller—the visionary behind some of the most celebrated restaurants in America—will lead a major culinary moment in Las Vegas next month as Ment’or brings its Young Chef and Commis Competitions back to the city for the first time since before the pandemic.

Keller’s presence carries particular weight. As the only American-born chef to operate multiple three-Michelin-starred restaurants simultaneously, he has long defined the standard for excellence through institutions like The French Laundry and Per Se.

That philosophy—precision, consistency, and respect for craft—extends into Ment’or, which he co-founded with Daniel Boulud and Jérôme Bocuse to cultivate the next generation of American culinary talent.

On April 16, that mission comes to life at the University of Nevada, Las Vegas (UNLV), where the competitions will unfold before a live audience of chefs, mentors, and industry leaders. Designed as a real-world proving ground, the Young Chef and Commis Competitions bring together emerging talent from across the country for a high-stakes test of skill, discipline, and creativity.

The Young Chef Competition features candidates aged 28 and under, each working alongside a commis they’ve selected and trained, with two and a half hours to prepare and plate an original dish using Snake River Farms Kurobuta pork.

The Commis Competition, open to cooks 21 and under, challenges participants to showcase technical precision in just 90 minutes. Across both formats, competitors are judged on kitchen preparation, taste, presentation, organization, and professionalism—standards that mirror the expectations of the world’s best kitchens.

“Great chefs are built through commitment, repetition, and a willingness to evolve,” Keller said. “These competitions provide a serious, professional environment where young cooks learn what is required to reach the very top of our profession.”

This year’s Young Chef candidates include Alexander Sanchez-Carrillo of Spoon and Stable in Minneapolis, Barrett Simmons of Garrison in Austin, Bradley Waddle of Press Restaurant in Napa, Hector Manuel Delgado of Saint Germain in New Orleans, Justin Weinstein of Enclos in Sonoma, Mario Prevosti of Per Se in New York, and William Emery of Roses Restaurant Group in Washington, D.C.

Competing in the Commis category are Gregory Lodato of The French Laundry in Napa, Joab Jed Anezil of The Charter Oak in St. Helena, Philip Liu of Selby’s in Atherton, R.J. Smith of Ocho Supper Club in Philadelphia, and Taya Pierce of Atria in Flagstaff—each representing the next wave of culinary talent rising through the ranks.

They will be evaluated by an extraordinary roster of culinary leaders, including Gavin Kaysen, Paul Bartolotta, Timothy Hollingsworth, E.J. Lagasse, Melissa Rodriguez, and Ming Tsai, among many others—offering not only critique, but mentorship and visibility that can shape careers.

The day’s impact extends well beyond the competition floor. That evening, Bouchon—Keller’s celebrated French bistro inside The Venetian Resort Las Vegas—will host “Celebrating 18 Years of Ment’or,” a ticketed event that brings together chefs, competitors, and guests in a shared celebration of mentorship and community.

Long a cornerstone of The Venetian’s culinary lineup, Bouchon reflects Keller’s signature attention to detail while offering a lively, approachable take on classic French cuisine.

For this special evening, the restaurant and its terrace will transform into an immersive experience, featuring chef-curated stations, music, and rare access to the kitchen—creating a dynamic space where guests can engage directly with the chefs shaping the industry.

The setting underscores The Venetian Resort’s broader role as a leader in chef-driven dining. With an expansive portfolio of acclaimed restaurants including Bazaar Meat by Jose Andres, CUT by Wolfgang Puck, HaSalon, estiatorio Milos, Gjelina, BRERA Osteria, Mott 32, Wakuda, Buddy V's Ristorante, BOA Steakhouse, CHICA, TAO Asian Bistro, LAVO Italian Restaurant and Yardbird, plus a commitment to delivering elevated hospitality experiences, the resort has become a destination where culinary excellence and innovation thrive.

Its ongoing support of Ment’or reflects a shared investment in the future of the industry.

“Supporting the culinary arts and nurturing the next generation of talent is essential to the future of American cuisine,” said Julian Griffiths, Senior Vice President of Food and Beverage for The Venetian Resort. “We are proud to celebrate our shared commitment to excellence, mentorship, and inspiring the chefs of tomorrow.”

Since its founding, Ment’or has awarded more than $2 million in grants to young culinary professionals across the United States, while also training and supporting Team USA for the prestigious Bocuse d’Or competition in Lyon, France. For many participants, the journey that begins in Las Vegas can ultimately lead to the global stage.

The competition is made possible by the generous support of Ecolab, Everyday Uniforms, Gourmet Attitude, Hestan, Robot Coupe, Snake River Farms, Steelite, The André Soltner Foundation, University of Nevada, Las Vegas, and The Venetian Resort Las Vegas.

In an industry built on tradition and innovation, events like this serve as a powerful reminder that the future of American cuisine depends not only on creativity, but on mentorship, opportunity, and the passing of knowledge from one generation to the next.