Chef Hubert Keller

A discussion on food and dining in Las Vegas.

12:00 p.m. noon

Historic Fifth Street School Auditorium

Chef Keller resides in Las Vegas, where he operates Fleur by Hubert Keller, featuring his contemporary French cooking accented with cuisine around the world. With his palate-attuned to America’s evolving tastes, Chef Keller launched his widely popular Burger Bar Restaurants in Las Vegas and San Francisco.

Growing up in Ribeauvillé, Alsace, France, Chef Keller’s passion for the culinary arts ignited early. The family lived over his father’s Patisserie Keller where the children frequently helped their father with the baking. By 16, Keller knew he wanted to become a professional. Some of the greatest French Chefs- Paul Haeberlin, Gaston Lenotre, Paul Bocuse, Roger Vergé -recognized his exceptional talent, trained him in their kitchens, and promoted his career. For nearly ten years, Keller far exceeded his mentor’s expectations while working throughout France and South America. In 1982, Vergé sent him to San Francisco to open Sutter 500. He and his wife Chantal were immediately enchanted by San Francisco and the city was equally captivated by them.

Moderated by John A. Curtas, Food Critic and Attorney at Law 

John Curtas has been writing about the Las Vegas food and restaurant scene since 1995. As a resident since 1981, he has seen Vegas grow from the “Town That Taste Forgot” into one of the leading restaurant cities in the world. He started his food writing career on KNPR radio, where his  weekly commentaries aired for 15 years, before moving to local TV stations (KLAS and KVBC), and then to the national stage as a judge on Top Chef Masters and Iron Chef America.  

He is the author of EATING LAS VEGAS – The 52 Essential Restaurants, which published eight editions up until 2020,  as well as his Eating LasVegas blog (www.eatinglv.com), where he has taken no prisoners since 2008. 

Mr. Curtas has also been the restaurant critic for more local magazines than he can count, including Desert Companion, Las Vegas Weekly, Las Vegas Life, SCOPE and VEGAS, and was once on the voting panels for both the James Beard Awards, and the World’s 50 Best Restaurants, before he got kicked off for being too opinionated about who was winning them.

John likes to say that he’s been privileged to have a front row seat for the greatest restaurant revolution any city in America has ever seen. He is also a lawyer by trade and a member in good standing in the Nevada Bar, but don’t hold that against him. For health reasons, he confines his diet to the five major food groups: French, Italian, Chinese, Japanese, and barbecue, and is rarely seen without a glass of Burgundy in hand — which he enjoys all the more when someone else is paying for it.