David Holman

Technique begins at the Culinary Institute of America, and for David Holman that training became the base layer for a career shaped by precision and restraint. The early years under Chef Charlie Palmer at Aureole Las Vegas and Charlie Palmer Steak Reno in Las Vegas, Nevada; Reno, Nevada, added French technique to that foundation. Those kitchens helped set the terms of his style: controlled, polished, and attentive to the details that keep a plate coherent.

Leadership followed the training. At Campo in Reno, Nevada, Holman moved from technique into responsibility, where pacing service and keeping consistency across the line became part of the job. In 2008, his work as executive chef at Charlie Palmer Steak & Lounge at Grand Sierra marked another step in a career built through recognizable properties and expanding scope. At Atlantis Casino Resort Spa, that experience now informs both the scale of the operation and the standard of the food.

The assistant executive chef role at Atlantis Casino Resort Spa asks for range, control, and the ability to translate a background in classical training into a large resort kitchen. Holman’s cooking carries that structure: French technique as a framework, used to keep the food organized, balanced, and service-ready under pressure. His kitchen life also stays connected to the backyard. He grows heirloom tomatoes and fresh herbs at home, and those ingredients make their way into restaurant menus and weekend cooking with his children.

That exchange matters in trade terms: the professional kitchen stays disciplined, but the home garden keeps him close to seasonality, texture, and the practical habits that keep a cook attentive to raw product.

Recognition for David Holman comes through the kitchens he has been trusted to run: Campo Restaurant, Charlie Palmer Steak & Lounge at Grand Sierra in 2008, and his current post at Atlantis. Taken together, those roles show a career defined less by noise than by repeatable standards, steady execution, and the credibility that accrues when a chef can hold a line and keep it there.