Exclusive Chef Interview: Vincent Pouessel, Executive Chef at Daniel Boulud's db Brasserie
We sat down with Executive Chef Vincent Pouessel at Daniel Boulud's acclaimed db Brasserie at The Venetian in Las Vegas to explore his culinary approach, favorite travel tales, and top recommendations for family and friends visiting Sin City.
"db Brasserie succeeds on all counts," raves the Las Vegas Review-Journal. The restaurant holds impressive 4-star ratings from Yelp, TripAdvisor, and OpenTable.
One of our top-selling deals: Travelzoo members save up to 30% on dinner for two at db Brasserie at The Venetian.
Executive Chef Vincent Pouessel
What inspires your menu at db Brasserie?
The menu is a collaborative effort with Chef Daniel Boulud, our corporate culinary team, and myself. It centers on classic French brasserie dishes with a strong seasonal focus, tailored to Las Vegas locals and travelers alike.
As a chef, what was the hardest dish or skill to master?
Cooking a perfect risotto is trickier than it seems, and mastering base jus and sauces is an ongoing learning process.
What meal or meals would you travel for? What cities or restaurants?
I'd head to Seattle for fresh seafood like wild salmon, plus produce and cheese from Pike Place Market. In NYC, it's a corned beef sandwich and authentic New York pizza.
If you could plan a Vegas getaway for friends, where would you have them stay? Where would they eat and what activities?
I'd book them a suite at The Venetian or Palazzo, followed by brunch at Bouchon (after treating them to db Brasserie, of course), spa time at Canyon Ranch, and an adrenaline rush at the Exotic Racing speedway.
If you could eat one dish for the rest of your life, what would it be?
Oysters with bread and butter, paired with Loire Valley Sauvignon Blanc.
What kitchen tool is most essential?
My Mac 12-inch chef's knife—I can't get through a day without it.
What is your favorite thing about working in your kitchen/restaurant?
The highlight is service's end, when guests request to meet the chef and share how memorable their evening at db Brasserie was.
What keeps you motivated in the kitchen and from a business perspective?
Seasonal ingredients keep things fresh, allowing us to innovate daily and refresh the menu regularly for guests.
If you could film an episode of “After Hours with Vincent” in Las Vegas, which restaurant and which chefs?
I'd film at Monta in Chinatown for ramen and beer—my post-work spot—and invite my friend Hubert Keller, one of Vegas's coolest chefs.
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