LAS VEGAS (July 2018) – For the first time, the Southern Nevada Health District has appointed a chef to its Board of Directors. Chef Nicole Brisson will serve as a member-at-large on the board for a 2-year term. 

As noted on their website, “the Southern Nevada District Board of Health, through policy development and direction to staff, identifies public health needs and, as mandated by County Ordinance 163, establishes priorities on behalf of local taxpayers, residents, tourists/visitors, and the commercial service industry: to establish and conduct a comprehensive program of health which shall include the promotion of environmental health, exclusive of air quality matters, maternal and child health, control of communicable diseases and the further programming of the prolonging of life and the promotion of the well-being of the people of Clark County.” 

“It is an honor to be the first culinary professional on the board, especially at a time where the destination is experiencing such tremendous growth and change. I feel it is important for the culinary community to be active in the changes we want to see and that is why I proactively sought this position. One of my goals is to bridge the gap between the culinary industry and inspectors. Working together, we can continue to safely run the city’s best kitchens and accomplish great changes for the industry,” says Chef Brisson. 

Chef Brisson has recently accepted a position as the new executive chef at Eataly Las Vegas. Prior to this position, she served as culinary director for B&B Hospitality Group. During her extensive career, she was the executive chef at Carnevino at The Palazzo and chef di cucina at OTTO Enoteca e Pizzeria at The Venetian. Before joining B&B Hospitality Group, she opened Wynn Las Vegas where she worked under Chefs Steven Kalt and Paul Bartolotta.