As Executive Chef of Bouchon Bistro at The Venetian in Las Vegas, Josh Crain leads both the culinary team in the kitchen and the service team in the dining room. Chef Crain graduated from the Culinary Institute of America the same year Bouchon Bistron Yountville opened its doors, and two years later he joined the team there. In nearly a decade of service he rose to Chef de Partie and eventually Chef de Cuisine, playing a crucial role in building Bouchon’s strong foundation in Yountville. While he was Sous Chef, Josh received one of Bertolli Olive Oil’s sous chef awards, an honor given to only ten sous chefs in the country and he was Chef de Cuisine for all of the Michelin visits that led up to Bouchon Yountville receiving its first Michelin Star in 2007.
In 2013 Josh joined the Bouchon Las Vegas team as Chef de Cuisine, bringing a deep understanding of Bouchon’s sensibilities honed during his years in Yountville. Now in a new role, Chef Crain looks forward to bringing his deep understanding of the culinary program and Chef Keller's service standards to new heights.