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.