2019 Chef Judges

The following certified Chef Judges will evaluate and decide on 3 top awardees!

With decades of professional pastry experience, including formative years at several Casino in Las Vegas, such as the Flamingo Hilton, Excalibur, Parma restaurant, the highly acclaimed Four de Lys, J.W. Marriott, and currently the Luxor Hotel and Casino.

Chef Raul continues to push the boundaries of the sweet course with the complex, elegant creations that inspired his first mentors.

As seasons drive Chef Raul to new ingredients, his roster of four-plays is constantly evolving. His desserts crystallize the essence of his marvelous creations. Chef Raul confectionary masterpieces win the hearts of his guests, young and old alike.

Chef Raul villa

certified pastry chef


Chef JB Brown AAC has over 50 years of culinary and BBQ experience. He has opened Major Casinos and convention centers in Las Vegas feeding many thousands of guests daily. He has spent the last 25 years owning and operating one of Las Vegas Premier Catering Company’s. Chef JB is World Renowned Chef with many culinary awards and achievements. He is a member of the American Academy of Chefs, which is the honor society of chefs for The American Culinary Federation (the only authority for Chefs in the USA).His tried and true award winning BBQ Recipes are true palate pleasers. Chef JB is also a Disabled American Veteran.

CHEF “JB” brown, aac


He was born and raised in the French Countryside of Brittany where freshness and availability of food are second to none.His very first position was at the Nikko Hotel in Paris where at the time; Master Chef Joel Robuchon was at the helm! From there he traveled Europe for a few years where every position he took, gave him expertise and broaden his horizon into the culinary world.

In 1984 he came to the US where he worked for various hotels and restaurants in the southern part of the US, before he found a position as an executive chef in the airline catering world. After a quick adaption period, he took involvement in the writing and presentation of the menus that many international airlines are boarding as well as the running of a kitchen serving 14000 meals a day.

Now based in Las Vegas, Nevada, he went back to Europe in 2004 and graduated from yet another institution, “the Culinary Academy” of Gate Gourmet in Zurich, Switzerland.

In January of 2006, he finally joined one of the prestigious culinary college; “The International cooking school at the Art Institute of Las Vegas” as a part time instructor and became full time a few months later.

He now lives in this world-wide renowned city with his two children Arnaud and Noemie.

CHEF Jean-Noel Derval

The Art Institute of Las Vegas

Has over 35 years of experience in the hospitality industry. Beginning his formal training at age 14, as a culinary apprentice at the exclusive Brenner's Park Hotel located in Baden-Baden in the Black Forest. Lauer’s career has taken him throughout Germany and the United States as well as the Caribbean. He's worked as an Executive Chef and Food & Beverage Manager of such highly acclaimed establishments as the popular Dorint Park Hotel and Hotel Coehnen in Germany and on ships of the Norwegian Cruise Lines and Royal Caribbean Cruise Lines.

Lauer, who has cooked for numerous celebrities including the former German Chancellor Helmut Kohl, singer Gloria Estefan, tennis pro John McEnroe and comedian Jerry Lewis, literally grew up in the hotel and restaurant business. His parents owned and operated three restaurants in Germany's Rhine Valley. Chef Lauer holds a Master of Science in Hotel/Restaurant Management and is recognized as a Certified Executive Chef by the American Culinary Federation and as a Certified Culinary Educator by the German Government; as well as a Certified Food and Beverage Executive by the American Hotel and Motel.

Chef Heinz Lauer

MS, CEC, CCE, ACE, CFBE, CCP


Chef Paul was born and raised in Hartford, Connecticut. His passion for the culinary arts came at the age ten after spending time in the kitchen with relatives and having to prepare meals for my family. I worked in restaurants from the age of sixteen then attended culinary school after attending secondary school to pursue my dream of becoming a chef. I have been an active member of the American Culinary Federation since 1986. Chef Paul is currently Teaching Culinary Arts at East Career and Technical Academy/ Clark County School District, Las Vegas, NV, also is Responsible for faculty and staff development and

in-house training, ongoing Education Assessment Improvement, and Curriculum Development. Advisor campus student

Competitions. FCCLA, Culinary Club.

Prior to the School, Chef Paul has held positions at Bellagio Hotel and Resort, Lincoln Culinary Institute, (formerly CCI) Hartford, CT, Connecticut Culinary Institute, Hartford, CT, George Weiss Associates, West Hartford, CT, to name a few.

In 2008 we was inducted into the prestigious American Academic of Chefs . In 2014 he was elected Connecticut Chefs- Chef of the Year 2004.

Chef Paul Zdanis, cec


Graduated from the Hotel school of Geneva, Switzerland with a Bachelor in Hotel and Restaurant Administration and Management; Apprenticeship in Culinary Art at the Palace hotel in Lausanne, Switzerland. He is a Member of the American Culinary Federation and serve as Certification Chair and Lead Examiner in the Las Vegas chapter for the past 7 years. Additionally, he is a certified Executive chef (CEC) and Certified Culinary Educator (CCE).

Chef Raymond Bar

Certificat de Capacité - Brasserie du Grande Chene, S.A. - Lausanne; Certification - Ecole Professionnelle Suisse pour Restaurateurs et Hôteliers

“Several small, creative successes made me realize this is something I enjoy. Each time I created something, whether it was food, a drawing, a painting or yarn work, I realized that working with my hands to create "something" made me feel connected to my past, present and future”.

Program Manager NRA, Organized ProStart state culinary and management competition; Acted as liaison between the restaurant association, school district employees, and industry partners; Recruited industry professionals for mentoring opportunities; Delivered ServSafe Food Safety Manager and ServSafe Alcohol Training; Proctored ServSafe and ManageFirst certified exams.

CHEF MICHELLE VIETMEIER

Dean, The Art Institute of Las Vegas


Lucio has over 40 years’ experience in the hospitality industry in all facets of food and beverage operations and has held senior positions with Mandalay Resort Group, Bally’s Grand Resort, The Hermitage Hotel, the New York Hilton and Starwood (Sheraton).

As the visionary force behind his leadership gif, Lucio applies groundbreaking discoveries about personal responsibility and performance to support future leader’s intent on rapidly building highly reliable, agile, sustainable, and accelerating teams and cultures

Lucio Arancibia CEC ACC, focused on entrepreneurship and innovation, Lucio was the brainchild behind INFOODSYS® creation, development, and execution of a simple interface design App.He is convinced that simplicity will improved the life of hard working Chefs of all walk of life.

Chef lucio arancibia, cec/aac


Chef Flemming has a true love for his craft and you can taste evidence of it in every bite.

Born in Denmark, Chef Flemming graduated from the Danish Laugh after completing an apprenticeship. Chef then continued to work in retail bakeries throughout Denmark, honing his craft. Chef Flemming immigrated to the United States and worked in bakeries around the country. During this time, Chef was exposed to the Jewish traditions in pastry and bread making.

Chef Flemming finally settled in Las Vegas to work with some of the best Chef's in the world. During his career in Las Vegas he has worked at several strip and down town hotels including the Flamingo Hilton where he got his start. Chef Flemming spent 16 years as the Executive Pastry Chef at the Golden Nugget, one of the few four star hotels in Las Vegas.

Chef peDersen flemming

certified pastry chef