i. Biography
The sequence points to a kitchen career built by accumulation: Michigan training, then executive and director roles across Las Vegas and Salt Lake City, then the close-range demands of a 9-course tasting menu at L'ATELIER de Joël Robuchon. In Anthony Taormina’s case, not a leap into fine dining, but a steady tightening of control from one service environment to the next.
Coming Up
Training at Lansing Community College gave Anthony Taormina the base that later supported a run through multi-unit hospitality and restaurant kitchens. The work moved from Executive Chef at Sage Hospitality Group (2009–2012) to director of food and beverage at Sheraton Salt Lake City (2012–2015), then to Head Chef at Jayde Fuzion (2015–2017) and Executive Chef at Honey Salt (2017–2018). The progression reads as a practical education in scope: first running kitchens, then managing broader food-and-beverage operations, then returning to the sharper accountability of the pass. Aureole (2018–2022), Waldorf Astoria Las Vegas (2022–2023), and L'ATELIER de Joël Robuchon in MGM Resorts International (since 2023) extend that progression into increasingly exacting service settings. Each move adds another layer of operational control, with Taormina holding Executive Chef responsibility across venues where timing, consistency, and command of the room all matter.
Where They Are Now
At L'ATELIER de Joël Robuchon in MGM Resorts International, the work sits in a tasting-menu format where the kitchen and guest are separated by little more than pace and execution. Anthony Taormina’s current role places him inside that direct exchange, where service depends on clean sequencing, disciplined timing, and the ability to keep each course aligned with the room. Viewed across Michigan, Salt Lake City, and Las Vegas, the career line is less a scatter of posts than a sustained transfer of responsibility. Anthony Taormina has moved through leadership roles that demanded both oversight and hands-on precision, and the current post reflects that same pattern: measured control, then tighter control, then control under pressure.
Honors
The dated posts in Anthony Taormina’s record function as the clearest recognition here: Executive Chef at Aureole from 2018 to 2022, Executive Chef at Waldorf Astoria Las Vegas from 2022 to 2023, and Executive Chef at L'ATELIER de Joël Robuchon in 2023. They show a career measured through leadership appointments, each one placing him in kitchens where standards are fixed and performance is visible.
Profile updated July 2026
FAQ
Asked of Anthony
What is Anthony Taormina's current role?
As of 2026, Anthony Taormina is Head Chef.
Where did Anthony Taormina train or study?
Anthony Taormina trained at Lansing Community College.
What is Anthony Taormina known for?
He curates an exquisite 9-course tasting menu and a unique counter-dining experience.
