Gerard Canales

Chef Gerard's cuisine is most influenced by his broad and varied International experience. Drawing on ingredients from Asian and Island cultures and blending them with classical techniques has led to a most creative and imaginative culinary presentation. The strong influence of the Pacific Rim and French Mediterranean are conspicuuous in his work. His desire for perfection is clearly seen in the quality of both preparation and artful presentation.

A Native Texan from San Antonio but, his enthusiasm took his travels from there to the French Riviera to Maui, Hawaii. He held chef's positions in the following World class resorts and fine dining restaurants: Grand Wailea Resort and Ritz Carlton, Hawaii as well as Ritz Carlton in Atlanta, and several other well respected properties. After that his path led him to Las Vegas where he worked at highly acclaimed Japengo restaurant as the Hyatt, Caesar's palace and Little Buddha. At the Palms, Chef Gerard created an elaborate menu for the opening party for Hugh Hefner's historic Playboy Club.

Chef's passion for cooking and the unique presentation of food led him to pursue the skill of ice carving. He brought it to the kitchen to enhance his preparations with carvings of either fruit, ice or even Styrofoam to create the most dramatic and exceptional displays.

He says: "To me it's all about passion".