CHEF BRIAN HOWARD

SPARROW + WOLF

BIO.

Throughout his 15-year culinary career in Las Vegas, star Chef Brian Howard earned his stripes working with some of the most popular restaurants on The Strip. He has gained the utmost respect from his colleagues and the city’s most prestigious food writers, including one who referred to Howard as “The Most Ambitious Chef in Las Vegas.” The culinary field is known as a profession of passion, and Howard is a bold example of that premise, having believed since he was 10 years old that cooking is in his blood.

 

His first role at the helm of a menu was with Nu Sanctuary, where Howard’s menu received widespread acclaim from USA Today, Los Angeles Times, and New York Post, as well as glowing reviews from Las Vegas’ top critics. A burgeoning culinary talent, Howard developed a menu of modern global fusion fare that showcased his varied experience with some of the top chefs and restaurants in the world through his own signature creations. Howard keeps a keen eye on the quality and freshness of his ingredients, as well as social responsibility, working closely with local farmers and sustainable seafood purveyors.

 

He attributes his varied influences to everything from childhood memories to modern techniques. “I aim to find a balance between nature and total sensory stimulation by merging recognizable dishes with worldly ingredients and modern techniques, says Howard. “The results are incredible; a fusion of flavors that are beyond comparison.”

 

In 2004, he opened Thomas Keller’s famed Bouchon Bistro with Executive Chef Mark Hopper, a prominent culinary influence for Howard. The culinary team received multiple awards and accolades including four Las Vegas Life Epicurean Awards in 2006, including “Best New Restaurant on The Strip.”

 

The celebrated restaurant was also named among Saveur Magazine’s “100 Favorite Restaurants,” and received Wine Spectator’s “Award of Excellence” for two consecutive years. Following nearly five years with the Thomas Keller restaurant Group, Howard accepted a position as Chef De Cuisine at Kerry Simon’s acclaimed Cathouse. The restaurant was named one of Conde Nast Traveler’s “Hot Tables” of 2008, lauded for Simon’s signature spin on classic American fare. In 2009, Howard opened La Market for Simon in Downtown Los Angeles.