Chen Wei Chan

Where It Started The making of Chen Wei Chan’s cooking life runs through three early pressures: family tables, military service, and apprenticeship. Those family meals in Taiwan gave him a lasting love for the culinary arts; Portofino Italian Restaurant gave that instinct a formal kitchen in Taipei, where service, precision, and repetition could be learned in practice rather than in theory. From there, the work moved through resort kitchens across islands and hotels, each role adding scale and pace. In 2005, he became chef de cuisine at BodyHoliday in Saint Lucia, a role he held until 2006. The next stage brought him to Rosewood Little Dix Bay, where he served as chef de cuisine from 2006 to 2008. These were hotel kitchens built around daily service, where timing, consistency, and composure matter as much as the menu. The Rosewood thread continued in New York. From 2008 to 2012, he was sous chef at The Carlyle, a Rosewood Hotel, where the work reflected the order of a hotel brigade: hierarchy, precision, and the steady transfer of standards from one station to the next. Moving from chef de cuisine to sous chef did not narrow the work; it widened his view of how a larger kitchen holds together.

Who Shaped Them Chen Wei Chan’s formation begins with Taiwan and the family habit of preparing meals with feeling, then passes through apprenticeship, where cooking becomes repetition, correction, and responsibility. That sequence still reads in the shape of his career: learned by hand, refined under pressure, and carried into kitchens where consistency is part of the craft. The Rosewood years added another layer to that discipline. At Rosewood Little Dix Bay, he held the chef de cuisine title; at The Carlyle, a Rosewood Hotel, he worked as sous chef. Together, those roles map a cook who moved between leading and supporting, between directing a kitchen and operating inside a larger brigade. At Wynn Las Vegas, in Las Vegas, Nevada, his work became more clearly tied to Asian restaurant leadership. He was executive chef of Wazuzu Pan-Asian bistro from 2013 to 2017, then executive chef of Red 8 from 2017 to 2019. At Red 8, his specialty included Cantonese dishes such as dim sum and Macau noodles, a specific marker of technique inside a major resort operation. In 2019, Chan took on the role of executive chef special projects, U.S, for Hakkasan Group. That position placed his work in a national frame after years spent moving through chef de cuisine, sous chef, and executive chef roles, and it set up the next step in his career.

The Work Today

Since 2025, Chan has served as chef of Washing Potato Restaurant at Fontainebleau Las Vegas in Las Vegas, Nevada, United States.