Chef
Billy Cheng
- Discipline
- Chef
- Based in
- Las Vegas, Nevada, United States
i. Biography
# Billy Cheng Fine dining on the Las Vegas Strip works under two pressures at once: fidelity to Chinese technique and the service polish expected inside a resort dining room. At Genting Palace at Resorts World Las Vegas, Billy Cheng holds the Executive Chef role within that register, after leadership work in the cuisine at Moongate at The Mirage, Shanghai Lilly at Mandalay Bay, Beijing Noodle No. 9 at Caesars Palace, and Jasmine at Bellagio. The craft in this setting is not spectacle for its own sake. It is control: timing, texture, sauce, temperature, pacing, and the ability to keep a meal coherent from first course to last. Cheng’s work has been shaped in kitchens where scale, precision, and luxury service are daily conditions, and that operating discipline now informs the restaurant.
Training and Lineage
Ownership of a BBQ business gave the work an early grounding in repetition, responsibility, and service discipline. In that role, Billy Cheng was not only cooking; he was accountable for consistency, timing, purchasing pressure, and the daily obligation of feeding guests well. This cuisine on the Las Vegas Strip requires adaptation without losing structure. A leadership role at Moongate at The Mirage placed Cheng in a high-volume hospitality corridor, while a leadership role at Shanghai Lilly at Mandalay Bay put the cooking inside a destination-dining format associated with resort scale and refinement. Resort kitchens in this tradition can speak in several registers, from noodle-focused dining to formal room service. Cheng’s leadership role at Beijing Noodle No. 9 at Caesars Palace and later leadership role at Jasmine at Bellagio added further experience in how the food is presented across major Las Vegas dining rooms: familiar, celebratory, disciplined, and refined without abandoning recognizability. The current post, Executive Chef of the restaurant, brings those operating lessons into one room, where technique, service, and presentation are expected to align without friction.
The Work Today
Authentic Chinese fine dining at Genting Palace at Resorts World Las Vegas is the current frame for Billy Cheng’s work. The discipline depends on recognizable flavors handled with fine-dining control: texture kept deliberate, temperature used with intent, fragrance and sauce given room, and pacing managed so the meal reads as one composition rather than a set of isolated plates. Chef Billy Cheng’s five-course tasting menu there is described as showcasing his impressive range. The named dishes — Crispy Prawn with Osmanthus, Chilled Duck Salad with Black Truffle Sauce, Maine Lobster with Three Cup Sauce, Braised Short Rib with Five Spice Glaze and Egg Fried Rice — mark the range through contrast in texture, temperature, and sauce work. Crispy Prawn with Osmanthus sets delicacy against crunch, with osmanthus positioned as a floral lift. Chilled Duck Salad with Black Truffle Sauce moves the meal into a cooler register and a more aromatic one. Maine Lobster with Three Cup Sauce brings gloss and savor, while Braised Short Rib with Five Spice Glaze and Egg Fried Rice gives the sequence a deeper final savory weight. A tasting menu demands more than variety. It requires progression, restraint, and the ability to change register without losing the line of the meal.
The Record
Recognition for the work includes the American Masters of Taste Gold Medal.
Profile updated July 2026
FAQ
Asked of Billy
What is Billy Cheng's current position?
Billy Cheng is chef at Genting Palace — Cantonese Chinese.
Where did Billy Cheng work before?
Earlier in their career, Billy Cheng worked at BBQ business, Moongate at The Mirage, and Shanghai Lilly at Mandalay Bay.
What recognition has Billy Cheng received?
American Masters of Taste Gold Medal.
