Director of Food and Beverage Kendall Hart, Executive Chef Anthony Taormina, Executive Pastry Chef Michael Brock and Executive Banquet Chef Justus Depke Join Culinary Leadership Team

LAS VEGAS – (April 6, 2023) – The award-winning Waldorf Astoria Las Vegas is pleased to announce the appointments of new leadership talent to its culinary team, which includes Director of Food

and Beverage Kendall Hart, Executive Chef Anthony Taormina, Executive Pastry Chef Michael Brock, and Executive Banquet Chef Justus Depke. These team members bring a wealth of gastronomic experience and knowledge to Waldorf Astoria Las Vegas and will continue to be instrumental to the success of the 389-room luxury non-gaming, non-smoking property located on the famed Las Vegas Boulevard.

“We’re thrilled to welcome pioneering talent to our team where their collective experience will undoubtedly contribute to creating unforgettable culinary moments for our guests and locals alike,” said Sebastian Stutz, general manager, Waldorf Astoria Las Vegas. “Together we look forward to building upon our diverse food and beverage experiences and delivering on our commitment to culinary excellence. We are confident their expertise will help us drive innovation and keep us at the forefront of Las Vegas’ evolving culinary scene.”

Kendall Hart, Director of Food and Beverage

With a vast knowledge of the hospitality industry and over a decade of direct experience within the Las Vegas hotel and restaurant market, Kendall Hart will contribute to the ongoing success and development of Waldorf Astoria Las Vegas’ various food and beverage destinations, including the stylish 23rd-floor Tea Lounge, SkyBar and Zen Kitchen and Zen Cafe. Prior to joining the Waldorf Astoria Las Vegas team, Hart served as food and beverage manager at Vdara Hotel & Spa and had the opportunity to work at MGM Grand Hotel and Casino Las Vegas as director of food and beverage where she oversaw all culinary outlets including Three Michelin Star restaurant Joël Robuchon, Morimoto Las Vegas and Ambra Italian Restaurant.

Anthony Taormina, Executive Chef

With a breadth of culinary knowledge, Taormina’s most recently served as executive chef under the legendary Charlie Palmer at one of Las Vegas’ most recognizable Michelin Star-rated restaurants, Aureole Las Vegas at Mandalay Bay, known for its four-story climate-controlled wine tower and wine angel stewards. Taormina also served as executive chef at Honey Salt, the award-winning off-strip restaurant created by James Beard Award–nominated chefs Elizabeth Blau and Chef Kim Canteenwall. As Waldorf Astoria Las Vegas’ executive chef, he oversees all culinary operations for the hotel including menu development

Michael Brock, Executive Pastry Chef

Michael brings more than two decades of culinary knowledge to his new role at Waldorf Astoria Las Vegas. With a passion for food, his storied career as a culinary leader includes a variety of local and international roles, previously serving as assistant executive pastry chef at Bellagio Hotel and Casino and

Mandalay Bay Resort and Casino, pastry chef at Payard Pâtisserie & Bistro and Corsair by Scott Conant, and sous chef at Daniel Boulud’s reimagined French Brasserie, Café Boulud.

Justus Depke, Executive Banquet Chef

As Executive Banquet Chef, Justus Depke will oversee banquet operations for the luxury non-gaming, non-smoking resort’s 12,200 square feet of meeting and event space. A Las Vegas veteran, he brings years of invaluable local in-market experience having worked at Michelin Star restaurants such as Restaurant Guy Savoy at Caesars Palace and Joël Robuchon at MGM Grand, as well as Aureole Las Vegas at Mandalay Bay and Spanish Trails Club, among others.

For more information on Waldorf Astoria Las Vegas, please visit or follow on social @walasvegas.