What happens when you take the award-winning chefs of some of the world’s premier restaurants, put them next to chart-topping DJs, and bring them both to Tomorrowland?
Well, you get a taste of what goes on in Vegas every day.
This ultimate collab went down at Tomorrowland, one of the largest music festivals in the world, located in Belgium.
Spanning over two weekends, nearly every top DJ you can think of headlined one of its 16 stages. Dimitri Vegas and Like Mike, Armin Van Buuren, Tiesto, Nervo, Alesso, and Axwell ^ Ingrosso are just some of the Tomorrowland performers you can also find in Las Vegas on the regular.
Next to the main stage was the B-EAT by Las Vegas space, where we hosted top chefs, DJs and mixologists to bring festivalgoers a little taste of Vegas to Tomorrowland.
Among the botanical-themed space and coordinated light show, the floor vibrating from Afrojack’s set and the audience jumping to the beat, we find chef Christophe De Lellis, the executive chef at Joël Robuchon (MGM Grand), dive into a hungry crowd with a tray of his first course.
He’s serving a classic from Joël Robuchon in Las Vegas, le homard du Maine (Maine lobster in a thinly sliced turnip with sweet and sour dressing), which immediately gets attendees even more pumped.
This Paris native and award-winning chef is back in Europe showcasing what he does best—crafting culinary goodness. De Lellis even tried to score Tomorrowland tickets a few years ago without luck. Now he finally gets to be here—and not just as an attendee, but as a performer alongside Afrojack.
“It’s an exciting experience cooking next to a DJ like Afrojack,” said De Lellis. “We’re both artists here collaborating and doing what we love. This experience just shows everybody what we always do in Las Vegas.”
Chef Christophe presented Robuchon’s famed mashed potatoes plus duck confit for the second course, and passion fruit and caramelized banana for the finale.
“The Las Vegas culinary scene is constantly growing and changing,” said De Lellis. “In Las Vegas, you have new chefs and new restaurants every single year. You can’t say that about any other city in the world; only in Las Vegas will you see so much diversity and change.”
Laidback Luke gets the party started as Bergerhausen brings out the first course of braised veal cheek with kohlrabi. The second is foie gras, with carrot chamomile jam and lemon gelée. He whips up a delectable tropical cheesecake for dessert.
In 2008, Bergerhausen visited Las Vegas on vacation, where he dined at Joël Robuchon. Fast forward a month later, he returned to start working at the restaurant.
Bellagio hosts two Forbes 5-Star chefs under one roof—Bergerhausen is one of them at just 28 years old.
What started with easy beats and food prep, ended with Taherzadeh sabering a champagne bottle and crowd surfing into the energetic crowd jumping to KO:YU’s set.
“[This event] felt like Las Vegas … this is what we do,” said Taherzadeh. “There are all these great chefs, great DJs, great mixologists—everything you want all on the same street. It kind of defines Vegas in that you take these separate worlds with people who are good at what they do, and merge those experiences.”
He was inspired by the fantastical, electric garden-like space that B-EAT by Las Vegas was in, and brought that to life with his dishes. Taherzadeh wanted his first course to look natural and organic, like a pot of plants. He plated foie gras mousse topped with “soil,” and raw carrot and radish was buried in the mousse.
“There’s a link between arts,” said Taherzadeh about the event. “When you produce something, whether it’s food or music, it’s open to interpretation. It’s fun to be able to merge cooking with people who are in a fun party mode.”
Taherzadeh described the booming food scene in Las Vegas, and that it’s only going to continue to grow stronger. The culinary world in Vegas encourages a bunch of great minds in close proximity to learn from each other and work together, allowing them to continually bring new things to the table.
De Lellis and Bergerhausen cooked at Joël Robuchon together, and they continue to hang out—in and out of the kitchen.
“We work together all the time, especially at events like this,” said De Lellis. “We always collaborate and exchange ideas. We’ve grown really close. We even know each other’s families.”
So where do they like to go out in Vegas?
“We can’t tell you,” said Bergerhausen. “What happens here, stays here.”