The Cosmopolitan of Las Vegas
3708 Las Vegas Blvd South
Las Vegas, NV 89109
702-698-7910
Team
Brian Howard, Executive ChefWhat is your favorite ingredient to work with? Why? For me, as a chef, every ingredient is exciting. Whether it’s a piece of foie gras or an apple, every ingredient holds the same level of importance and should be treated with the same amount of respect. I personally like to use Japanese flavor profiles and French technique with modern twists. What makes it exciting to come to work at Comme Ça? I get to work with like-minded talent who want to push the envelope. There’s no stopping us and that’s exciting. What’s the most inspiring part of your job? The most inspiring part of my job is when guests tell me they’ve had the best meal of their life. It’s rewarding to know I’ve created a memorable experience for them. Also, I love to see my cooks become chefs. What is one of your earliest food memories? Growing up I ate a lot of Chef Boyrdee canned ravioli. When I was 7 years old I was plating them with what I felt was beautiful garnish—grated Parmesan and parsley. Then I’d take a picture of the dish. Cooking runs in my blood. What’s the most important thing you would tell someone who wants to work at Comme Ça? We do not take applications, we accept commitments! Julio Peraza, Executive Sous ChefJon Sanchez, Sous ChefWhat is your favorite ingredient to work with? Why? Any different type of fish, preferably whole and fresh. I love everything about fish- eating, cooking and butchering; there is something therapeutic about the butchering aspect for me with fish. What makes it exciting to come to work at Comme Ca? We are up and coming on the restaurant scene, we push the envelope a little more than any other French brasserie. What’s the most inspiring part of your job? The people I work with, everybody is there for the right reasons, everybody is happy to be a part of what we do on a daily basis, there is a sort of ownership and it is contagious. What is one of your earliest food memories? Pulling vegetables out a small garden with my grandfather. It was amazing to see that onions, carrots and potatoes all came from the ground. That was just the start. Lynn Piersol, ManagerWhat makes it exciting to come to work at Comme Ca?
Knowing that I make a difference, no matter how small, by performing 100% of my duties each and every day gives me satisfaction and balance in my work life. Balance is the key to living a full and rich life. Plus, being in restaurant management, my work is a routine show with many different elements and acts creating a world of stability and chaos to exist together. It is an exciting roller coaster ride of “you never know what could happen next.” In the end the expected happens and the unexpected as well. It’s never a boring or dull moment. Therefore, knowing that one aspect of my life is fulfilled on a daily basis through my actions at work, it is excting to come to work to keep that stability and peace.
What’s the most inspiring part of your job?
The most inspiring part of my job is seeing the different faces that walk through the door. It truly is a remarkable center and the ideal setting for the meeting of all walks of life. It is the one place where anyone can come, sit down, and possibly meet someone similar or someone very different, but will walk away learning something new each and every time. It’s not just the guests, its also with every staff member that comes and goes. A restaurant is the vortex for common grounds – we all need to eat! They come whether it’s for bodily nourishment or a gluttonous transaction. It inspires me to see all this happening every day – the transaction of daily lives.
What makes Comme Ca Las Vegas unique?
Comme Ca LV is unlike most resaurants in Las Vegas. First of all, we have an amazing outdoor patio high above the street level with a breathtaking view. It overlooks the best part of the Las Vegas Strip (Bellagio fountain show, Eiffel Tower, Paris hot air balloon). Being a French inspired bistro, its quite the romantic and ideal view. Second, we have an amazing bar program inspired by the Prohibition style cocktails that pair well with the menu. It’s a unique and approachable dining experience especially for those who don’t drink wine (although we have an amazing selection of wine) to pair with their dining selections. Lastly, our restaurant is designed to be a bustling center of entertainment. The dining room when full of eager diners is full of noise and life. Some may find the noisy chatter to be unenjoyable while eating, but I find it as a solstice. There are no awkward silences. No whispering or talking behind your hand. You’re free to express yourself and we allow you to be you. Our 20 ft windows from floor to ceiling only bring in the glimmering of lights that add to the noise and energy of the dining room.
Bruno Bonnet, Sommelier
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