CHEF JOHN COURTNEY
Born and raised in California, recently the Culinary Director of Simon Hospitality Group, John Courtney’s inspiration comes one simple ingredient: family. From a cookbook developed by his great grandparents to making guests feel at home, Courtney’s main objective is preparing food that creates everlasting memories. Courtney’s previous experience includes time with La Bouitte in Savoy, France where he worked as chef de partie. In 2009, he made the move to Las Vegas and worked under sustainable seafood advocate Rick Moonen, RM Seafood. Worked under Eric Lhuillier at Patina Groups Pinot Brasserie. As well as several openings in Las Vegas; Born & Raised, DB Brasserie, and 50eggs Yardbird.