Dennis Hicks

Chef Dennis Hicks began his career serving his country in the United States Navy as personal chefs to the Admiral of the 7th Fleet Chef Dennis prepared private functions for Presidents, military officers and dignitaries both foreign and domestic. Chef Dennis served onboard the U.S.S. America during the Gulf War providing meals for 5000 military enlisted and officers during Operation Desert Storm. Once Chef Dennis had completed his tour he enrolled in the prestigious Culinary Institute of America in Hyde Park, NY. There he continued to hone his skills and further his career as a professional Chef. Chef Dennis earned his degree and began to tour North America cooking and interning with many different chefs gaining knowledge in various ethnic cuisines. Chef Dennis took his gained knowledge and shared it at many well-renowned restaurants and hotels to include the Fairmont Hotel, Opus at the Dallas Symphony Center, The Belo Mansion, Ameristar Hotel & Casinos and onboard the 2004 Zagat review Desert Princess at Lake Mead Cruises, before embarking on his most challenging project, Exclusive Chefs which he founded in Las Vegas, Nevada.

Simplicity is the key to good cooking. My personal Chefs and I create great food tailored to your needs and wants specifically. You may hire a private Chef to highlight your next event or visit our Cuisine page for a full catering package.          

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Gregory Chapin

Chef Gregory Chapin began molding his craft in high school where he was an apprentice at a four star French restaurant in the PGA National. He Traveled to Miami to attend Johnson & Wales University where he graduated Summa Cum Laude. Across the country Chef Gregory has prepared food in award-winning restaurants such as the Maidstone Club in Long Island, NY and “James Beard award-winning” Aqua at the Bellagio Hotel in Las Vegas, NV. In addition to his 24 years of fine dining, Chef Gregory has off-sight catering and stadium-style event planning experience. In 1996 he was chosen to work the US Olympic Games in the Georgia Dome and later cooking at the Pro Players stadium home of the Miami Dolphins and Florida Marlins. His off-sight catering experience includes the Renaissance, winner of the “2008 Catering Company of the Year”.

Love is the missing ingredient”, when you love something and are passionate about it, you put everything you have into it to make it the best.         

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Michael Richardson

Chef Michael Richardson has spent the past 35 years has working with some of Nations top Chefs including Wolfgang Puck, Paul Prudhomme and Fredrick Yang. As a private chef, Michael has shared his creativity cooking for such celebrities such as Dizzy Gillespie, Lou Rawls, Siegfried & Roy and Mike “The Mouth” Matusow. Chef Michael honed his skills learned during his time in the gourmet mecca’s of L.A., New Orleans and San Francisco, which he now brings to Las Vegas. Chef Michael’s unique style and fusion of many foods culturally span the globe from high-end gourmet to down home family style recipes handed down for generations. Remaining current and maintaining cutting-edge techniques with molecular gastronomy. Chef Michael has remained a forward thinking, well rounded creative chef.

There is poetry in my food, there is food in my jazz, there is jazz in my poetry.         

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