Rumors flying out of DB Brasserie late Wednesday night report that executive chef Vincent Pouessel left Daniel Boulud’s restaurant at the Venetian for a new job. A tipster tells Eater Vegas, "he got a huge opportunity."
But "look for a familiar face to return to the DB Brasserie kitchen soon," the tipster said. Could that mean former chef David Middleton, who opened DB Brasserie and moved on to Tableau at Wynn Las Vegas?
On Thursday afternoon, Pouessel posted a photo of himself working at Mon Ami Gabi at Paris Las Vegas.
Pouessel joined DB Brasserie last year in July after working at Aureole, Charlie Palmer’s restaurant at Mandalay Bay.
The native of Brittany was with Aureole since 2003. He previously worked at the Michelin-starred Le Jules Verne restaurant located inside the Eiffel Tower.
He got his start "helping my grandmother fold Galettes de Blé Noir (savory buckwheat flour crêpes) right before she would drop me off at school on the back of her moped. I was in first grade."
He says his favorite dishes to cook are "typical and classic dishes like pot au feu, couscous, choucroute, and bouillabaisses. These are solid regional comfort foods that everyone around the table shares and enjoys."