Spotlight: Las Vegas events.

It has been our pleasure to provide hospitality for a tremendous variety of organizations and events at the Las Vegas Convention Center. Here are just a few we'd like to spotlight:

Chef's Corner.

Behind every great event is a great chef.

Jesus Cibrian
Senior Executive Chef Jesus Cibrian has served at the Las Vegas Convention Center since 1994. Previously, he ran the culinary operations at Florida's Tampa Convention Center and the Santa Clara Convention Center in Northern California. Chef Cibrian received his training at Secatur Cooking School in Puerto Vallarta, Mexico and the School for Professional Chefs at the California Culinary Academy in San Francisco. He is valued by ARAMARK Convention and Cultural Attractions as a vital source of unique menu ideas, kitchen and restaurant design and major event planning and management. He brings an expertise in all varieties of international cuisine to the Las Vegas Convention Center, and has created a tremendous array of spectacular dishes. In his words:

“We have a lot of different groups that come through with special needs. We can be whatever the client wants us to be. Some days we're Chinese, some days French, some days kosher. Every day here is a new adventure, which is what we love.”

Carlos Vargas
Executive Chef Carlos Vargas has trained with some of the most honored Master Chefs in the United States. He served as an apprentice under Brad Toles, “Certified Executive Chef,” on the 1992 U.S. Western Regional Team for the International Culinary Olympics. He also learned French cookery techniques from Chef Roland Henin, “Certified Master Chef,” of the Culinary Institute of America , and Chef Raymond Hoffmeister, “Certified Master Chef,” of the Century Plaza Hotel. While helping the Team bring home the gold, Chef Vargas worked as Sous Chef at the Queen Mary Hotel.

In 1994, Vargas became Chef de Cuisine at the Hollywood Park Racetrack and Casino. In 1996, he helped build a new Culinary Olympic Team: the California Culinary Team '96, which also earned a gold medal. In 1999, Chef Vargas joined ARAMARK Convention and Cultural Attractions and ultimately became one of the youngest Executive Chefs at the Los Angeles Convention Center. In 2003, he joined the Las Vegas Convention Center team, where he has continued to be one of ARAMARK's shining stars.