Ment’or brings the best young Chefs in America for a chance to join us and compete again the world’s best in Lyon France.

We have had a long relationship that has brought us from Las Vegas to New Orleans and then the crowning achievement Bocuse d Or’ in Lyon France. Because of this relationship we are proud to share that Ment’or Announces the 2026 Young Chef and Commis Competitions presented by The Venetian® Resort Las Vegas, April 16, 2026, known worldwide as a premier showcase of skill, discipline, and innovation. In attendance, America’s Most Promising Culinary Talent Competes in Las Vegas Before Culinary Icons Thomas Keller, Jérôme Bocuse, Gavin Kaysen and more

This spring, the competitions will be taking place April 16, 2026, at the University of Nevada, Las Vegas, presented by The Venetian Resort Las Vegas. Designed to cultivate the next generation of great American chefs, these competitions offer meaningful professional opportunities for young cooks and provide unparalleled exposure to some of the country’s most respected culinary figures.

For those who want to take a deeper dive. This brilliant organization influences and inspires the next generation core to the mission of Ment’or. It was founded by renowned chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse.

The day will culminate with “Celebrating 18 Years of Ment’or,” an exclusive anniversary event hosted by The Venetian Resort Las Vegas at Chef Thomas Keller’s acclaimed restaurant, Bouchon. The ticketed evening celebration will transform the restaurant and its terrace into a lively gathering for chefs, competitors and guests, featuring chef-curated walk-around stations, music, and exclusive access to the Bouchon kitchen.

Attendees will also have opportunities to celebrate alongside some of the culinary world’s most respected figures, including Thomas Keller, Jérôme Bocuse, Gavin Kaysen, Paul Bartolotta, Timothy Hollingsworth, and other Ment’or judges, as well as the day’s competitors. The event will honor nearly two decades of Ment’or’s dedication to mentoring the next generation of chefs, reflecting a shared culture of excellence and commitment to culinary distinction with the Venetian.

“Supporting the culinary arts and nurturing the next generation of talent is essential to the future of American cuisine, and Ment’or provides a vital platform for that growth,” said Julian Griffiths, senior vice president of food and beverage for The Venetian Resort Las Vegas. “We are honored to welcome these young chefs to Las Vegas and proud to celebrate our shared commitment to excellence, mentorship, and inspiring the chefs of tomorrow.”

 

Catching up with Chef Thomas Keller, Ment’or President, added, “Great chefs are built through commitment, repetition, and a willingness to evolve. These competitions provide a serious, professional environment where young cooks learn what is required to reach the very top of our profession. That experience stays with them for the rest of their careers.”

This year will feature seven Young Chef candidates and five Commis candidates. In the Young Chef Competitions, candidates 28 years of age and younger select an assistant to train and compete alongside them.  These young Chefs have 2 hours and 30 minutes to cook and plate a unique dish. The Commis Competition showcases cooks 21 years of age and younger.

Each Commis will have 90 minutes to showcase his or her technical skill and execution. Each competitor must create an original recipe featuring a signature protein from Snake River Farms. Judges will evaluate each team’s/candidate’s preparation of the selected protein, along with excellence in overall taste, presentation and kitchen organization.

In the house and culinary icons, a distinguished group of culinary leaders, including Chefs Thomas Allan, Paul Bartolotta, Jérôme Bocuse, William Bradley, Gerard Craft, Steven Greene, Jeffery Hayashi, Gavin Kaysen, Thomas Keller, Timothy Hollingsworth, E.J. Lagasse, Alex Lee, Mawa McQueen, Kevin Meehan, Roland Passot, Mathew Peters, Melissa Rodriguez, and Richard Rosendale, Dr. Tim Ryan, and Robert Sulatycky.

The competition will be held at the University of Nevada, Las Vegas’ Hospitality Hall beginning at 8:30 a.m. and concluding at 3:40 p.m. with an awards ceremony to follow. That evening, from 7:00 – 9:00 p.m., participants and guests are invited to a special ticketed event, “Celebrating 18 Years of Ment’or” at Chef Thomas Keller’s acclaimed restaurant, Bouchon, in The Venetian. Winners will earn the opportunity to join us and travel to New Orleans for the Bocuse d’Or Americas or Lyon, France, to support Team USA at the Bocuse d’Or Finale in January 2027.

Meet the the 2026 Young Chef Candidates: Alexander Sanchez-Carrillo (Spoon and Stable, Minneapolis, MN), Barrett Simmons (Garrison, Austin, TX), Bradley Waddle (PRESS Restaurant, St. Helena,CA), Hector Manuel Delgado (Saint Germain, New Orleans, LA), Justin Weinstein (Enclos, Sonoma, CA), Mario Prevosti (Per Se, New York, NY), William Emery (Roses Restaurant Group, Washington, D.C.) 2026 Commis Candidates: Gregory Lodato, (The French Laundry, Yountville, CA), Joab Jed Anezil, (The Charter Oak, St. Helena, CA), Philip Liu (Selby’s, Atherton, CA), R.J. Smith (Ocho Supper Club, Philadelphia, PA), Taya Pierce (Atria, Flagstaff, AZ)

 

Don’t wait!  Get your tickets here for Information visit YCC Overview. For more information and to purchase tickets to the YCC Competition at UNLV or the dinner “Celebrating 18 Years of Ment’or at Bouchon”, visit the Ment’or Website. Bouchon is located at The Venetian Resort Las Vegas: 3355 Las Vegas Blvd S, Las Vegas, NV 89109. Lets start the road to Lyon!