With an impressive amount of experience and their unmatched dedication to cooking, our chefs will always do their best to make sure you enjoy your meal.
Room Chef | Salted Lime
Chef Manny of the Salted Lime has been a Chef in Las Vegas since 1998, with an emphasis on Mexican cuisine. He has been at the Aliante since 2016. Chef Manny enjoys volunteering at his son's school and spending time with his family outside of work.
Room Chef | Bistro 57
Chef Fermin’s culinary inspiration came from his mother. He says, "my Mom was the best cook in my life". He has worked in the Food and Beverage industry since 1987 in various capacities including sous-chef, room chef and executive chef. He enjoys spending time with his grandchildren, wife, and sons.
Banquet Chef | Sales & Catering
Nelson Cortez was inspired at a young age by watching his mother and father prepare traditional meals and quickly found a passion for the culinary arts. Today, he oversees the rapidly growing Catering and Banquets culinary team with his expertise in special event food production, including the execution of menus, ordering of products and managing staff.
“The atmosphere and culture at Aliante is very inviting,” said Cortez. “We all work together and there is a strong sense of teamwork throughout the property. I enjoy coming to work every day and putting my heart into everything we prepare.”
Prior to joining Aliante, Cortez served as part-owner and executive chef of El Torito Grill and executive chef of Crews of California Rock & Brew in Los Angeles. His previous experience also includes time at Red Rock Casino Resort & Spa, Sodexo Campus Services and the Radisson Wilshire Plaza Hotel, among others. Cortez has received numerous accolades in cooking competitions and is a culinary graduate of Los Angeles Trade Technical College (LATTC).
In his free time, Cortez enjoys playing soccer, cooking and putting together brainteasers with his wife and two children.
Room Chef | FARM 24•7
A former business owner, Shawn Brown left the corporate world to follow his joy of food and started his culinary career at Aliante in 2011. He has since grown within the property with hard work and dedication to become room chef at FARM 24-7, Aliante’s 24-hour farm-to-table café.
“My favorite thing about my job is when customers call me to their table to tell me how much they enjoyed our food,” said Brown. “My goal is to create a feeling of home in the restaurant and treat each and every guest like part of our family.”
In his position, Brown is responsible for overseeing all kitchen operations for the 24-hour café, including ordering ingredients, scheduling staff, working with management and maintaining the highest health and safety standards.
Brown began his career at Aliante at Medley Buffet and has worked his way up through Bistro 57 to his current role at FARM 24-7. He studied at The Art Institute of Las Vegas and Le Cordon Bleu College of Culinary Arts while working a full-time job to pursue his dream and is inspired by the happiness and togetherness that food can offer.
Brown was a professional drummer for 14 years and enjoys spending time with his children as much as possible, often watching popular cooking and travel shows on The Food Network.
Room Chef | Medley Buffet / Pool / Room Service
Todd began his culinary career in Chicago, Illinois in 1976. His work experience includes Ritz Carlton and Barnys Marketclub in Chicago. He moved to Las Vegas and created a restaurant and bar in a local hotel, and moved on to several other restaurants in Las Vegas before coming to Aliante. He is passionate about supporting his team and ensuring that his guests return. Todd enjoys golfing and bowling, and travelling with his wife and two sons.