Chef Patrick Simon
Vice President of Sales and Culinary Operations
Chef Patrick Simon is Vice President of Sales and Culinary Operations at the Culinary Academy of Las Vegas. He is responsible for the management, administrative oversight, and direction of all culinary, sales, catering, and stewarding operations. Previously, Chef Simon served as Director of Culinary Operations/Corporate Executive Chef at the Academy. Prior to that, Chef Simon was the Corporate Executive Chef for Sysco Las Vegas and spent 12 years working as a chef in Las Vegas hotels including the Silverton, the Mansions at MGM, Mandalay Bay, and the Mirage. Chef Simon has more than 30 years of experience in the hospitality, hotel, and food service industries.
The American Culinary Federation (ACF) awarded him Chef of the Year 2012 for Las Vegas and Associate of the Year 2010. He is a national and local professional chef member of ACF and serves on the industry board of the Southern Nevada Health District. Also he serves as a Board Member for the Nevada Restaurant Association. He volunteers in several organizations in the Las Vegas Valley: Chefs for Kids, Project Homeless Connect and Shade Tree Women’s Shelter. Chef Simon received an associate of culinary arts from Erie Community College, Buffalo, New York. He also holds food service and ServSafe certificates. Patrick is a twenty-two year resident of Las Vegas and is originally from Buffalo N.Y.
Chef Jon Stokes
Jon Stokes is the sous chef for the Culinary Academy of Las Vegas, where he oversees the catering and culinary operations, contracted foods program, and Summer Food Service Program. Chef Stokes has more than 25 years of culinary experience. Previously, he worked as chef de cuisine for the Hard Rock Hotel and Casino, where he was responsible for food purchasing, quality control, menu creation and development and kitchen sanitation training and standards. Other positions include assistant executive chef, Casino Monte Lago; executive chef, Spanish Trail Golf and Country Club; and executive sous chef, Mandalay Bay Resort & Casino. He spent 12 years working in Europe, including serving as chef de cuisine, Hotel Des Alpes, Switzerland, and chef entremetier, Hilton am Tucherpark, Germany. Chef Stokes holds an associate degree in culinary arts from the Culinary Institute of America in Hyde Park, New York; a teacher’s certificate in German-Swiss Cuisine from Lucerne, Switzerland; and an associate degree in food service from Mesa College in San Diego.
Chef Vincent Prerez is the Sous Chef at The Smith Center for the Performing Arts in downtown Las Vegas, where he is responsible for daily kitchen operations, including concessions, a la carte service, catering, and off-site events. A native of the San Francisco Bay Area, Vincent Perez received an Associate of Occupational Studies degree in Culinary Arts from the California Culinary Academy, San Francisco, in 2001. With his natural talent for cooking and formal training from the California Culinary Academy Chef Vincent has over 18 years of experience working as a banquet chef, sous chef and Room chef in many well-known establishments. The Mark Hopkins and Palace Hotels in San Francisco, The Marine Room, La Jolla, and most recently, the Aliante Hotel-Casino in Las Vegas are just a few to mention. Chef Vincent has a passion for sharing his knowledge and teaching up and coming chefs.