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As Executive Banquet Chef, Justus Depke will oversee banquet operations for the luxury non-gaming, non-smoking resort s 12,200 square feet of meeting and event space. A Las Vegas veteran, he brings years of invaluable local in-market experience having worked at Michelin Star restaurants such as Restaurant Guy Savoy at Caesars Palace and Joël Robuchon at MGM Grand, as well as Aureole Las Vegas at Mandalay Bay and Spanish Trails Club, among others.
With a breadth of culinary knowledge, Taormina most recently served as executive chef under the legendary Charlie Palmer at one of Las Vegas most recognizable Michelin Star-rated restaurants, Aureole Las Vegas at Mandalay Bay, known for its four-story climate-controlled wine tower and wine angel stewards. Taormina also served as executive chef at Honey Salt, the award-winning off-strip restaurant created by James Beard Award-nominated chefs Elizabeth Blau and Chef Kim Canteenwall. As Waldorf Astoria Las Vegas executive chef, he oversees all culinary operations for the hotel including menu development.