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.
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, VILA 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.