Rising Star Chef Gregory Engelhardt of Andre’s at the Monte Carlo - Biography

Las Vegas, NV

November 2011

Greg Engelhardt’s career began years before he would realize it was becoming a lifelong commitment. It was as an Atlanta dishwasher when he caught the bug for the kitchen life, and at The Culinary Institute of America in 1998 that the several years of goofing off in the underbelly of the cooking world turned into a calculated set of career moves.

Engelhardt’s work experience reads like that of a chef ready for retirement—he’s worked in 27 kitchens since his dishwashing days—though Engelhardt’s anything but. It wasn’t until he was taken under the wing of chef Andre Rochat that his professional career began. Rochat hired Engelhardt straight out of culinary school and has been training him in his kitchens on and off for nearly a decade. In between, Engelhardt spent two years in the kitchens of the six-star cruise ship MS Harmony; staged in Norway and Italy for a year; worked in myriad Vegas kitchens, including Commander’s Palace, Alain Ducasse’s Mix; Michael Mina’s SeaBlue; Fiamma Trattoria; and the Wynn Resort. But in 2006, Rochat enticed his protégé back with an offer to serve as Chef de Cuisine of Rochat’s flagship restaurant Andre’s French Restaurant.

In the beginning of Engelhardt’s new position, he and Rochat spent upwards of 100 hours a week together in the kitchen of Andre’s. The mentor chef helping his protégé master his technique and style; Engelhardt relished the time and still refers to it as a “dream come true.” Engelhardt helped revitalize the downtown restaurant and bring fresh life to the menu. And his efforts earned the chef a StarChefs.com 2008 Rising Star Award and the restaurant a Michelin star.

Rochat named Engelhardt executive chef of his new eponymous restaurant in the Monte Carlo, where Engelhardt further refined his classical training with Italian ingredients.