Harley Carbery

The Path

Harley Carbery trained at Camosun College before moving through a career that progressed from the everyday tempo of service into the tighter demands of fine dining. The early roles were practical and cumulative. He worked as worker at Dairy Queen in British Columbia, Canada, then moved to banquet supervisor at Fairmont Algonquin in Canada, where scale and coordination required a different kind of control. He later worked as cook specializing in French cuisine at Fairmont Tremblant, a kitchen environment that would have reinforced structure and standards, before taking on the responsibilities of general manager at Fairmont Chateau Whistler. From there, Harley moved into a more specialized world of wine and dining, becoming wine director at L’Atelier de Joël Robuchon and Joël Robuchon Restaurant, MGM Grand in Las Vegas (2008–2013). Those years marked a clear shift toward wine leadership, pairing service, management, and a more concentrated wine sensibility in a setting where precision is the baseline. Today, Harley is director of wine of Mandalay Bay and Delano Las Vegas (since 2013), a role that reflects the range of his experience and the confidence placed in his judgment.

The Work Today

Harley’s approach to wine is shaped by range, generosity, and access. His focus is “Having a broad depth of wines from all over the world, not just France.” The point is a list with breadth: one that opens up options across origin and style rather than narrowing the room to a single tradition. That same working logic carries into how he frames guest service. He has also said, “It doesn’t matter how much the guest is paying for something, they want the same thing: They want to be fed, and drink something good, and be happy when they leave.” The principle is plain: hospitality is measured in comfort, satisfaction, and consistency. The format may change, from casual counter service to resort dining, but the obligation to deliver remains the same.

Signature

The bottle fits the larger brief: a wine that carries character and clarity within a list built to span multiple regions and styles.

In Their Words “It doesn’t matter how much the guest is paying for something, they want the same thing: They want to be fed, and drink something good, and be happy when they leave.” “I consider fast food 'hospitality' just as much as three Michelin–star restaurants.”

Acclaim

No major awards were listed with his career history.