Wes Holton, Executive Chef Holton joins Wynn Las Vegas as the Executive Chef of Daniel Boulud Brasserie, as the two embark on the next phase of their culinary venture. Holton oversees the restaurant on a daily basis with Boulud as his guiding force. Together, the two chefs present a menu that reflects modern brasserie fare. “Wynn was a natural choice for me, as it is an outstanding setting in one of this country’s most thriving culinary cities,” says Holton. “Working as a chef for Daniel is thoroughly inspiring and allows me to do what I love with the support of an exceptionally talented and motivated staff. I couldn’t be more excited about my new role.” Holton has been mentored by Boulud for over five years and shares his vision for pairing traditional French brasserie fare with simple American influences. The two chefs also share a dedication to cooking with the finest ingredients and maintaining standards they are proud to attach their names to. This endeavor brings Holton to Las Vegas for the first time where he looks forward to fulfilling his ambition of proudly representing Boulud’s namesake. He has trained with Chef Boulud since 2002, when he began his career 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 as a Banquet Chef and later as a Sous Chef at DANIEL. In 2006, Holton was promoted to the position of first Sous Chef at Café Boulud, Palm Beach where his culinary leadership and hard work shone brightly. Holton’s passion for cooking began at an early age in his family’s kitchen, where he would showcase his growing curiosity as a way to help his mother in their busy household. He soon began to take a greater interest in shopping for ingredients and preparing more complex dishes. In 1997, his mother surprised him by enrolling him in the Schoolcraft College in Michigan to pursue a professional culinary degree. In 2000, Chef Holton began his career in his home state of Michigan at the Oakland Hills Country Club, where he got a taste of cooking for an elite clientele. However, a strong drive to improve upon his craft took him to New York City in search of culinary excellence. Pairing up with Boulud has had an exceptional influence on his culinary style and work ethic that will continue to lead him to great success at Wynn Las Vegas.