Events on StarChefs

Las Vegas Career Fair
Rising Stars Las Vegas


Special Events
Conference Sessions

Tuesday, September 13
12 :00 – 6:00 pm

Wednesday, September 14
12 :00 – 6:00 pm

Thursday, September 15
12 :00 – 4:30 pm

Las Vegas Convention Center

F&B at G2E Exhibit Hall

Click here for Conference Registration


Global Gaming Expo – F&B at G2E

September 13-15, 2005

As part of the Global Gaming Expo, more than 80 leading food and beverage exhibitors, plus top chefs and food industry executives will participate in F&B at G2E, a culinary marketplace catering to the burgeoning food and beverage sector of the gaming industry. F&B at G2E will be held at the Las Vegas Convention Center, September 13-15, 2005. The dedicated F&B show features exhibits, special events and chef demonstrations, and a conference track designed to highlight a sector that has contributed an increasingly significant portion of overall gaming industry revenues in recent years.

Don’t miss at F&B at G2E – including our hospitality career fair on the show floor on Tuesday September 13, followed by the “How to Make It” Chef Panel featuring the Las Vegas Rising Star Chefs. We invite you to join us later that night for StarChefs Rising Stars Revue - a not-to-be missed showcase of Las Vegas’ up-and-coming chef talent at Caesars Palace, September 13, 7-9pm. Click here for tickets and more information.

F&B at G2E Program Overview:

The Exhibits
“A Night on the Town”
Enjoy a totally unique experience when you step into this “night on the town” setting featuring 80+ F&B vendors.

Wine & Spirits Garden
The Wine & Spirits Garden at F&B at G2E is a special venue for wine and spirits suppliers and distributors to promote new products to foodservice and hospitality industry professionals.

September 13
12:00 - 3:00pm JobFinder Career Fair JobFinder Career Fair at G2E provides employment opportunities in the restaurant and hospitality industry. You will be able to apply for front-of-the-house and back-of the house positions and market yourself to a diverse group of top hospitality employers. Employers and human resources professionals will also have the opportunity to streamline their hiring process and gain access to Las Vegas' top talent. For information about recruiting for your company at the JobFinder Career Fair, contact at 1-212-966-7575.
F&B Special Events:

Neon Chefs
Celebrity chefs from the gaming industry will conduct daily culinary demonstrations representing a variety of cuisines.

Chef Demonstration Schedule:

September 13
3:00 pm – 3:50 pm

Stephen Kalt, Corsa Cucina, Wynn Las Vegas

September 14
1:00 pm – 1:50 pm

Rick Moonen, restaurant rm and RM Seafood, Mandalay Bay Resort & Casino

September 14
2:15 pm – 3:05 pm

Eric Klein, SW, Wynn Las Vegas

Wednesday, September 14,
3:30 pm – 4:15 pm

Jeff Steelman, Todd English's Tuscany, Mohegan Sun presented by Contessa Premium Foods

September 15
1:00 pm – 1:50 pm
Kerry Simon, Simon Kitchen and Bar, Hard Rock Hotel & Casino
September 15
2:15 pm – 3:05 pm
Cindy Hutson, Ortanique, Paris Las Vegas

September 15
3:30 pm – 4:25 pm

Brian Johnston, The Great Oak, Pechanga Resort & Casino
Other Event Highlights:
September 13
4:30 pm - 5:30 pm
Vintage Classic Cocktails and Fresh Fruit-based Mojitos and Caipiranhas
Francesco Lafranconi, Master Mixologist and Founder and Director of Southern Wine and Spirits of Nevada’s Academy of Spirits and Fine Service
September 13
10:30 pm – 1 am Industry-Only Afterparty
attendees must bring valid ID and be 21+ to attend.

Click the link to RSVP.
September 14
4:30 pm
G2E Mohegan Sun Oyster Open
Don’t miss this culinary shell game. As anyone who’s tried it knows, separating an oyster from its shell requires skill. Opening 24 oysters perfectly in no more than three minutes—well shucks, that requires remarkable skill. And remarkable skill is just what the G2E Mohegan Sun Oyster Open will test. Corey Harwell, general manager of Nine Fine Irishmen, the Pub at New York, New York Hotel & Casino, Las Vegas and Jasper White, owner of the Summer Shack in Boston, Cambridge and at Mohegan Sun, will emcee the finals. The competition will adhere to international shucking rules and regulations as defined at the International Oyster Opening Contest in Galway, Ireland.
F&B Track Conference Sessions
September 13 8:00am - 8:50 am

1FB01: Nuts and Bolts: Running Efficient F&B Operations
In the restaurant business, it’s never as easy as “if you build it, they will come.” And even if they do come, how can you make sure they’ll be back? In this session, learn the ins and outs of running an efficient F&B operation, including purchasing, hiring, customer service, food preparation, billing, marketing and more.


Jeffrey Fredricks - Food and Beverage Operations - Rio
Buck Mathias - Director of Operations - Western Region - China Grill Management
Damian J. Mogavero - CEO and Founder - Avero, Inc.
September 13 10:30am - 11:30am

1FB03: “How to Make It” Career Panel
Learn how Las Vegas’ Rising Star Chefs are making it to the top! This interactive panel gives chefs, cooks and culinary students, as well as managers and restaurateurs, the opportunity to learn how to advance their careers and discuss the difficulties and rewards of the industry.


  Antoinette Bruno - Editor-in-Chief -, Moderator
  Richard Chen - Chef - Wing Lei
  Sean Griffin - Chef - Neros
  Martin Heierling - Chef - Sensi
  Eric Klein - Chef - SW Steakhouse
  Jeremy Lieb - Chef - Le Cirque
  Steve Mannino - Chef - Olives
  Philippe Rispoli - Chef - Daniel Boulud Brasserie
  Bryan Ogden - Chef - Bradley Ogden
  Vincent Pouessel - Chef - Aureole
  Sven Mede – Chef - Nobhill
September 13 2:00pm - 2:50pm

1FB04: Outside the Box: New Skills Can Drive New Business
Are you making the most of your tourist trade? Who are DMCs and concierges, and how do they boost your business? How do you reach them, and do they pay off? Learn how to drive convention and tourist traffic to your tables as industry experts offer tips to embrace the guest services specialist who will keep your guests coming back for more.


  Dawn Britt - F&B Public Relations - Venetian Resort Hotel & Casino
  Patty McGlathery - Director of Concierge Services - Travelocity
  Scott Washburn - Vice President - Baskow & Associates
  Anthony Curtis - Publisher - Las Vegas Advisor
  Lisa Johnson - F&B Public Relations - Venetian Resort Hotel & Casino
September 13 3:00pm - 3:50pm

1FB05: Bodies or Professionals?: Staffing for Career Employees
Tired of the hit-or-miss approach? Come learn how to find professionals who are dedicated to excellence. In an interactive panel discussion, three executive chef instructors discuss trends in culinary education and how to find the right people for the job.


  Sarah Lee Marks - Author - Reservations Required
  Heinz Lauer - Executive Chef Instructor - Le Cordon Bleu College of Culinary Arts Las Vegas
  Joe Marsco - General Manager - Andre's Restaurants
September 14 8:00am - 8:50am

2FB01: Breaking the Buffet: Feeding the Masses
They’re often the most popular dining option at any casino, but how do you transform your buffet from a loss leader into a profit center? This session explains how to make the most of this casino mainstay. Industry experts cover everything from food selection and interior design to customer service.


  Brenda Hitchins - Corporate Executive Pastry Chef - Station Casinos, Inc.
  Mario Andreoni - Executive Chef Instructor - Top of the World, Stratosphere Tower
Wednesday, September 14 9:10am - 10:00am

2FB02: The Bottom Line: 10 Ways to Maximize F&B Profits While Delighting Your Guests
George Burkhardt presents excerpts from his popular F&B Profit Mindset series with a Top 10 list on how to improve your F&B profits while delighting your guests. Topics will include menu engineering and design, statistics management, labor scheduling, food and beverage cost control, vendor relations and more. This material is suitable for mature F&B, finance and marketing audiences and is updated for 2005’s environment.


  George Burkhardt - Principal - Burkhardt Associates, LLC
Wednesday, September 14 11:30am - 12:30pm

2FB03: What's Hot? What's Not? Trends in Culinary Arts
After touring the country from coast to coast, meeting hundreds of chefs and tasting their food, Star Editor-in-Chief Antoinette Bruno has her finger on the pulse of the latest culinary trends. Come hear all about what’s hot and what’s not as she discusses her experiences.


  Antoinette Bruno - Editor-in-Chief -
Wednesday, September 14 2:00pm - 2:50pm

2FB04: Competitive Pressures: How Trends and Marketing Can Make the Difference
Incorporating food trends can be essential to operating a successful restaurant, but how do you distinguish between a bonafide trend and a “here today, gone tomorrow” fad? Let the experts tell you how to distinguish between a fad and a trend and about the most effective ways you can market the unique offerings of your restaurant.


  Bob Brody - Executive Chef - Pechanga Resort & Casino
  Virginia Thompson-Martino - President - The Odyssey Lifestyle
Wednesday, September 14 3:00pm - 3:50pm

2FB05: ‘Tis the Season: How To Effectively Incorporate Seasonal Products
Seasonality is an important aspect of the restaurant business, but how do you find the right product for the right price at the right time? And how do you teach your staff to sell it? At this session, purveyour relationships, purchasing management and menu flexibility are taught by masters of the chef special.


  Cindy Hutson - Owner/Executive Chef, Ortanique Restaurants: Miami, Las Vegas, Washington DC - Owner/Partner, CinDel Restaurant Management
  Mario Andreoni - Executive Chef Instructor - Top of the World, Stratosphere Tower
September 15 8:00am - 8:50am

3FB01: Private Label: It Doesn’t Mean Generic Anymore
Without a doubt, once your customers have tasted the best-of-the-best vodka or a premier Cru Bordeaux it takes something rare and exquisite to tempt their palates. What could tempt them more than a private label? Find out how some operators are extending their brands in new and exciting ways.


  Michael Soll - Vice President of Casinos - Hard Rock Hotel & Casino
September 15 9:10am - 11:15am

3FB02: Restaurant Extreme Makeover: Staying Current AND Profitable
Is your restaurant in need of a makeover? Registered F&B Track attendees will submit photographs and a brief proposal with floor plan to the workshop committee three months prior to the show. The featured design expert will incorporate the submissions into a two-hour presentation exploring everything from lighting to linens and offer makeover strategies and ideas for your restaurant.


  Turner Duncan - Designer - Duncan & Miller Design
  Barbara Carlson - Senior Project Designer - Leo A Daly
  Larry Lainer - Managing Partner and President - Laschober + Sovich
  Bernie S. Otis - Senior Advisor Hospitality/Gaming - Kamran & Company, Inc.
  Erin Friar - Senior Lighting Designer/Director - Lighting Consultants, LLC

Global Gaming Expo (G2E) is the international gaming trade show and conference “by the industry and for the industry.” Organized by the American Gaming Association (AGA) and Reed Exhibitions, G2E made its debut in fall 2001, defining itself as the pre-eminent show for the gaming-entertainment industry. G2E’s portfolio of global gaming events includes Casino Design and Racino.

The AGA represents the commercial casino-entertainment industry by addressing federal legislative and regulatory issues. The association also serves as a clearinghouse for information, develops educational and advocacy programs, and provides leadership on industry-related issues of public concern.

Reed Exhibitions is a world leader in creating high profile, targeted industry events where buyers and suppliers come together to do business. Every year, Reed events bring together some 160,000 suppliers and over nine million buyers from around the world. Today, Reed events are held in 35 countries throughout the Americas, Europe, the Middle East, Africa and Asia/Pacific, and are organized by 30 fully staffed offices. Reed’s portfolio of 470 events services 49 industries in 12 key sectors.

For more information about G2E 2004, visit

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...Published: August 2005