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Three Square Food Bank Introduces Culinary Council Led by Honorary Chair Elizabeth Blau

Three Square Food Bank celebrates some of the world’s most renowned food and beverage trailblazers with the launch of the Culinary Council and its dedicated page housed on the organization’s website. Serving as Honorary Chair of the Culinary Council is the industry’s leading lady, Elizabeth Blau, whose impressive three-decade food service career is credited with transforming Las Vegas into a world-class culinary destination. 

“I am proud and honored to be involved in such an important cause here in the Valley,” said Blau. “Three Square offers an incredibly valuable and necessary service to the community, and I look forward to working with all of our talented chefs as part of this program.”

As Culinary Council Chair, Blau’s responsibilities include coordinating a superstar team of Las Vegas chefs and restaurateurs to support and raise awareness for Three Square. This will include annual fundraisers and events, as well as participation in many of Three Square’s ongoing programs. Blau continues to lead the industry with her innovative and fresh approach to hospitality.

The Culinary Council presents many of the Valley’s most esteemed chefs who have demonstrated their commitment to solving hunger in our community through participation in annual fundraising events, volunteerism, monetary and food donations as well as advocacy. As the Culinary Council continues to grow, it will expand to include additional food and beverage professionals including wine connoisseurs and mixologists.

“This diverse and extremely talented group that make up our Culinary Council have been so generous to Three Square that I’m excited to be able to recognize their contributions to not only our food bank, but to the men, women and children our partners serve year round,” said Three Square CEO and President, Brian Burton.

Three Square’s Culinary Council 2014 members to date include:

• oe Alcala, Executive Chef, Hussong’s Cantina and Slice of Vegas, Mandalay Place
• Steve Austin, Executive Chef, Addiction, Rumor Boutique Hotel
• Paul Bartolotta, Executive Chef, Ristorante di Mare, Wynn Las Vegas
• Kim Canteenwalla, Principal, Co-Founder of Blau & Associates and Executive Chef, Honey Salt
• Ho Chee Boon, International Development Chef, Hakkasan Restaurant, MGM Grand Las Vegas
• Massimiliano Campanari, Executive Chef, LAVO Restaurant, Palazzo Las Vegas
• JL Carrera, Executive Chef, Morels, Palazzo Las Vegas
• Barry Dakake, Executive Chef, N9NE Steakhouse, Palms Casino Resort
• Mike DeLeon, Executive Chef, Arizona Charlie’s on Decatur
• Joe Elevado, Executive Chef, Andrea’s, Wynn Las Vegas
• K.C. Fazel, Executive Chef, TENDER Steak & Seafood, Luxor Hotel Casino
• Chris Fearnow, Executive Chef, Silverton Casino and Lodge
• Jess Fulkerson, Executive Chef, Hard Rock Cafe, Las Vegas Strip
• Pierre Gagnaire, Executive Chef, Twist, Mandarin Oriental Las Vegas
• Tony Gemignani, Executive Chef, Pizza Rock Downtown Las Vegas
• Travis Herbert, Executive Chef, Fleming’s Steakhouse & Wine Bar
• Stephen Hopcraft, Executive Chef, STK, The Cosmopolitan Las Vegas
• Rick Giffen, Executive Chef, Top of the World, Stratosphere Casino Hotel & Tower
• Brian Howard, Executive Chef, Comme Ca, The Cosmopolitan Las Vegas
• Michael Ingino, Executive Chef, Carmine’s, Forum Shops at Caesars
• Wes Kendrick, Executive Chef, Table 34
• Sean Kinoshita, Executive Chef, TAO Group
• Kristen LoVullo, Owner & Head Cake Designer, Gimme Some Sugar Bake Shoppe
• Mark Marrone, Corporate Sous Chef, TAO, Venetian Las Vegas
• Ashley Mastowski, Owner, Director of Operations, Gimme Some Sugar Bake Shoppe
• Vic Moea, Executive Chef, Vic’s Vegas
• Rick Moonen, Executive Chef, rm Seafood and rx Boiler Room at Mandalay Place
• Phil Morris, Executive Room Chef, Seafood Shack, Treasure Island
• Marnie Munoz, Executive Room Chef, Gilley’s Las Vegas, Treasure Island
• Marcus O’Brien, Executive Chef, Hard Rock Hotel & Casino
• Charlie Palmer, Executive Chef, Charlie Palmer Steak, Four Seasons Las Vegas
• Carla Pellegrino, Executive Chef and Founder, Bratalian
• Sean Roe, Culinary Director, Emeril Lagasse Restaurants Las Vegas
• Megan Romano, Executive Chef, Chocolate & Spice Bakery
• John Schenk, Corporate Executive Chef, Strip House, Planet Hollywood
• Michael Shaughnessy, Executive Chef, d.vino Italian Food & Wine Bar, Monte Carlo
• Kerry Simon, Executive Chef and Partner, Simon at Palms Place and KGB at Harrah’s Las Vegas
• Jet Tila, Chef and Founder of Kuma Snow Cream
• Kieran Toivonen Chef de Cuisine, Nove Italiano, Palms Casino Resort
• Beni Velazquez, Executive Chef, Bar+Bistro
• David Werly, Mandarin Oriental Las Vegas
• Susan Wolfa, Mandalay Bay Hotel & Casino

Many Culinary Council members and their restaurants participate in Three Square’s primary culinary events: Las Vegas Restaurant Week and DISH Las Vegas. For information on these and other Three Square events and programs, visit www.threesquare.org.