Turkish Taste

Chef Lucio Arancibia | CEC AAC

Lucio has over 40 years’ experience in the hospitality industry in all facets of food and beverage operations and has held senior positions with Mandalay Resort Group, Bally’s Grand Resort, The Hermitage Hotel, the New York Hilton and Starwood (Sheraton).

As the visionary force behind his leadership gif, Lucio applies groundbreaking discoveries about personal responsibility and performance to support future leader’s intent on rapidly building highly reliable, agile, sustainable, and accelerating teams and cultures

Lucio Arancibia CEC ACC, focused on entrepreneurship and innovation, Lucio was the brainchild behind INFOODSYS® creation, development, and execution of a simple interface design App.He is convinced that simplicity will improved the life of hard working Chefs of all walk of life.

Chef Michelle Vietmeier | Dean of Culinary School | The Art Institute of Las Vegas

“Several small, creative successes made me realize this is something I enjoy. Each time I created something, whether it was food, a drawing, a painting or yarn work, I realized that working with my hands to create “something” made me feel connected to my past, present and future”.

Program Manager NRA, Organized ProStart state culinary and management competition; Acted as liaison between the restaurant association, school district employees, and industry partners; Recruited industry professionals for mentoring opportunities; Delivered ServSafe Food Safety Manager and ServSafe Alcohol Training; Proctored ServSafe and ManageFirst certified exams.

Chef Daniel Stramm | Executive Chef | Wolfgang Puck

Experienced Chef with a demonstrated history of working in the Restaurants industry. Skilled in Catering, Food & Beverage, Hospitality Management, Customer Service, and Wine. Strong operations professional with a Bachelor’s Degree focused in Restaurant/Food Services Management from Le Cordon Bleu College of Culinary Arts-Scottsdale.

Chef Heinz Lauer | Executive Chef | Valley Hospitals

Has over 35 years of experience in the hospitality industry. Beginning his formal training at age 14, as a culinary apprentice at the exclusive Brenner’s Park Hotel located in Baden-Baden in the Black Forest. Lauer’s career has taken him throughout Germany and the United States as well as the Caribbean. He’s worked as an Executive Chef and Food & Beverage Manager of such highly acclaimed establishments as the popular Dorint Park Hotel and Hotel Coehnen in Germany and on ships of the Norwegian Cruise Lines and Royal Caribbean Cruise Lines.

Lauer, who has cooked for numerous celebrities including the former German Chancellor Helmut Kohl, singer Gloria Estefan, tennis pro John McEnroe and comedian Jerry Lewis, literally grew up in the hotel and restaurant business. His parents owned and operated three restaurants in Germany’s Rhine Valley. Chef Lauer holds a Master of Science in Hotel/Restaurant Management and is recognized as a Certified Executive Chef by the American Culinary Federation and as a Certified Culinary Educator by the German Government; as well as a Certified Food and Beverage Executive by the American Hotel and Motel.

Chef Noe Banuelos | Chef De Cuisine | Luxor Hotel & Casino

Started his outstanding career at Planet Hollywood Resort and Casino as Sous Chef, Chef Noe achieved to differentiate his cuisine amongst Vegas chefs during his journey from being Sous Chef atMGM Grand Hotel & Casino Las Vegas to Chef De Cuisine at Caesars Palace. Now, he is indulging his guests at Luxor Hotel & Casino with the tastes of different cuisines.

Chef Raul Villa | Pastry Chef | Luxor Hotel & Casino

With decades of professional pastry experience, including formative years at several Casino in Las Vegas, such as the Flamingo Hilton, Excalibur, Parma restaurant, the highly acclaimed Four de Lys, J.W. Marriott, and currently the Luxor Hotel and Casino.

Chef Raul continues to push the boundaries of the sweet course with the complex, elegant creations that inspired his first mentors.

As seasons drive Chef Raul to new ingredients, his roster of four-plays is constantly evolving. His desserts crystallize the essence of his marvelous creations. Chef Raul confectionary masterpieces win the hearts of his guests, young and old alike.

Owner/Executive Chef of Il Chianti Italian Steak and Seafood

Mastering his skills over 35 years in the kitchen, Chef Rudy reached the top of his career with his own Italian restaurant after being the executive chef of Ventanor Italian Grill & Seafood. Chef Rudy outstands in Vegas foodservice scene with his signature pasta dishes.