1. Stefan Peroutka
Executive Banquet Chef
Chef Stefan Peroutka thrives through challenging himself to
reach new heights and take on new challenges all over the globe.
As Executive Banquet Chef at The Venetian/Palazzo, Las Vegas,
Peroutka crafts menus and sets the scene at the one of the world’s
largest convention and catering hotels. He uses the freshest
ingredients, paying attention to detail and fusing the variety of
cultures and cuisines, which he has so closely embraced
throughout his career.
With a drive for continuous growth, Peroutka has distinguished himself by leading the
transformation of convention cuisine from ordinary to Extraordinary. By immersing himself into
applying cutting edge trends, techniques and technology, he has led the evolution of serving
high volume events with fine dining experiences that reflect the industry’s ever-changing
demands and expectations.
Classically trained in culinary school in his native country Austria, Peroutka moved to California
to work at the prestigious Erna’s Elderberry House, a Five Star Relais & Chateau restaurant.
His training and interest in travel took him to Munich’s renowned Michelin One Star Italian
restaurant, Aquarello. With his philosophy of embracing travel and culinary culture as his motto,
Peroutka next found himself with an opportunity to work in Portugal’s finest hotel, Villa Vita
Parc, as Chef de Cuisine. After a sojourn of intense Portuguese and Mediterranean cuisine, his
compass turned back over the Atlantic stateside to the booming culinary mecca of Las Vegas.
Peroutka relocated to Las Vegas as Sous Chef at the “Top of the World”, the Stratosphere’s fine
dining establishment. He quickly demonstrated his exceptional abilities by being promoted to
Executive Sous Chef of Aureole Las Vegas, orchestrating one star Michelin cuisine.
One of the keys to Peroutka’s accomplishments has always been surrounding
himself with talented people and diving passionately into his position. Along the way,
he has proven exceptional at expanding his knowledge of local ingredients and culinary
techniques to assure uniqueness on the plate.
As Chef Peroutka says, “I believe that an honest food program with high quality
ingredients is the key to longevity and success in the business.
No doubt, plenty of culinary professionals would happily follow Peroutka - if they could keep up.
When not hard at work in the kitchen, Peroutka keeps his head clear and physique in tip-top
condition through cycling. He competes regularly in road races, century rides, cross cycling
events and mountain biking. As an active athlete, Peroutka loves Nevada’s world-class
environment for outdoor recreation.
As a member of the prestigious Les Amis d'Escoffier Society of Las Vegas, Peroutka
participates in bringing together members of the culinary profession and loyal friends who
appreciate good food and good wine.