Executive Pastry Chef
A native of Cincinnati, OH, Chad Horton moved west after graduating from The Culinary Institute of America. He began his culinary career in Las Vegas, where he worked the pastry line at Le Cirque and Circo at the Bellaggio. In 2004, Chad joined the culinary team as Pastry Chef at Bradley Ogden in Caesar's Palace, during which time the restaurant was awarded the prestigious James Beard Award for Best New Restaurant of the Year. After a time in Las Vegas, Chad worked with Todd Mark Miller at Metropolitan in Salt Lake City. Chad is a true creative who brings his focus and talent to Fine Dining Restaurant Group as Executive Pastry Chef, creating and overseeing all dessert creations at each of the six restaurants.