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New Chefs Take Over DB Brasserie, Honey Salt

A familiar face returns to DB Brasserie

Robert Camacho
Robert Camacho
Handout

At the end of August, Vincent Pouessel left DB Brasserie at the Venetian to join Mon Ami Gabi at Paris Las Vegas, leaving an opening at Daniel Boulud’s restaurant. Now comes word that Robert Camacho, the executive chef at Honey Salt, returns to DB Brasserie as the executive chef. Previously, he was the executive sous chef at Boulud’s restaurant. Expect to see Camacho back at the Venetian-based restaurant on Sept. 21.

Honey Salt brings executive chef Jeff Mauro on board to helm the farm-to-table restaurant. Mauro helped launch of the brunch at Andiron Steak & Sea in Downtown Summerlin and has been an executive sous chef at Andiron. He is also the chef-owner of Chicago’s breakfast and lunch restaurant Jam, which was recently awarded its fourth consecutive Michelin Bib Gourmand. Mauro makes the move to Las Vegas and officially takes the helm at Honey Salt early October.

Honey Salt

1031 S. Rampart Blvd., Las Vegas, NV 89145 (702) 445-6100 Visit Website

AndIron

1720 Festival Plaza Dr. , Las Vegas, NV 89135

DB Brasserie

3355 Las Vegas Blvd. S., Las Vegas, NV 89109 702-430-1235 Visit Website

Downtown Summerlin

1980 Festival Plaza Drive, , NV 89135 (702) 832-1000 Visit Website

Mon Ami Gabi

3655 South Las Vegas Boulevard, , NV 89109 (702) 944-4224 Visit Website

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