Arnaud Masset tapped as Executive Chef along while Nicole Erle is named Executive Pastry Chef
Chef Charlie Palmer proudly welcomes two new key team members to leadership roles at his renowned restaurant, Aureole Las Vegas. Parisian born and classically trained Frenchman, Arnaud Masset, becomes Executive Chef and Nicole Erle becomes Executive Pastry Chef. Both are already settling into their new roles at the restaurant.
Arnaud Masset brings over 15 years of Las Vegas experience to Palmer’s 300+ seat fine dining restaurant. Most recently Masset was Executive Chef of Palms Casino Resort and has also spent time in the kitchens at many of the Strip’s best resorts including Vdara, The Rio, Aria, MGM, and more. In addition to those properties, Arnaud has also manned the stoves at Alize, André’s Downtown, as well as numerous restaurants throughout France.
Nicole Erle joins the Aureole team after serving as Executive Pastry Chef for all of Wolfgang Puck’s seven Las Vegas restaurants, including Spago and Cut. Prior to that, Nicole was Pastry Chef for Joel Robuchon and L’Atelier de Joel Robuchon. She earned her degree in Baking & Pastry Arts at The Culinary Institute of America in Hyde Park, NY and brings a wealth of knowledge of classic and new pastry experience to Aureole.
Both chefs are working with Chef Palmer to unveil new menus in late summer and early fall. Additionally, they are collaborating on pairings and special menus and events with Aureole and Mandalay Bay’s Director of Wine, Harley Carberry who just recently earned two remarkable wine accolades: Wine Spectator’s 2015 Grand Award and Wine Enthusiast’s 100 Best Restaurants in America.
Contact: Christa Weaving | 212.755.7050