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TOMORROWLAND 2017: Las Vegas will bring Christophe De Lellis & Wilfried Bergenhausen to B-EAT at Tomorrowland

Combining ‘bites’ and ‘beats’ to create the newest and most innovative culinary trend

Las Vegas has partnered with internationally renowned music festival, Tomorrowland, to create an innovative new gastronomic festival concept – B-EAT, bringing together some of the world’s leading chefs and DJs to celebrate the fusion of food and music. Performing side by side across two weekends (weekend one: 21st July – 23rd July and weekend two: 28th July – 30th July) some of Las Vegas’ most exciting chefs will share the stage with world class DJs, to create the ultimate sensory experience – bites and beats combined.

Each session will last for an hour and will include a three course tasting menu including sea urchin in fine gelee of lemon, veel cheek and tropical cheesecake.  Diners will be treated to an open kitchen experience as they watch the chefs, from Las Vegas restaurants such as Joël Robuchon at the MGM Grand and Le Cirque at the Bellagio, create incredible dishes to music from internationally renowned DJs.  

Among the top chefs hosting B-EATS sessions will be Christophe De Lellis (Executive Chef at Joël Robuchon, at the MGM Grand),Will Bergerhausen (Executive Chef at Le Cirque, at the Bellagio), Jamall Taherzadeh (Executive Chef at Libertine Social at Mandalay Bay Resort & Casino), Joshua Smith (Executive Chef at Bardot Brasserie at Aria), Jonah Resnick (Executive Chef at Carbone at Aria) and Anthony Amoroso (Corporate Executive Chef at MGM Resorts International).

Known as one of the world's largest and most notable music festival, Tomorrowland will welcome renowned DJs including David Guetta, Eric Prydz, Tiësto, Steve Aoki, Armin van Buuren, Deadmau5 and Fat Boy Slim across two weekends, many of whom have residencies in Las Vegas thourghout the year. A number of these top performers will parther with Las Vegas’ culinary talent for a sensory experience like no other. 

Extra information about the other restaurant concepts at Tomorrowland: 

At Tomorrowland, you can enjoy sublime dining in five different restaurants at unique locations. The Tomorrowland restaurant has a magical view of the impressive mainstage and the valley. Following chefs such as Wout Bru, Viki Geunes and Seppe Nobels, this year another Michelin chef,  Hans van Wolde (Beluga, Maastricht, The Netherlands) will be leading the kitchen brigade for the restaurant. 

The Steak House, run by the butcher’s shop De Laet & Van Haver, has developed into a regular feature of Tomorrowland and serves the most delectable steaks with Belgian fries and a creamy dollop of mayonnaise. For the third year in a row, De Oesterput will bring ‘the sea’ to Tomorrowland. In the Sea Food Restaurant, you can indulge in mussels and lobster. 

A brand-new feature this year is the Tastes of The World Restaurant. Tomorrowland spent the past few weeks selecting six passionate international chefs/foodies and their inspiring creations. Together with the Flanders Kitchen Rebels (VisitFlanders) chefs, these six will serve innovative global fare in a beautiful orangerie at the foot of the One World bridge.  

Tastes of the World Restaurant & Flanders Kitchen Rebels :
21/7 – Tom Van Lyssebettens (Cochon De Luxe)
22/7 – Broes Tavernier (De Vijf Seizoenen)
23/7 – Nils Proost (Petit Cuistot)
28/7 – Laurence Haegeman (De Vijf Seizoenen)
29/7 – Floris Panckoucke (Floris)
30/7 – Frederik Deceuninck (Sel Gris)

& international Tomorrowland foodies : 
Caitlin Gunther (31) - New York/Bilbao
lijah Martinez (22) - USA – Albuquerque
George Capristan (33) - Peru – Lima
Liva Apermane (27) - Riga, Letland
Ray Janson (26) - Jakarta – Indonesië
Valerie Allotey (25) - Manchester, UK

Sergio Herman & Syrco Bakker (Pure C) will pamper guests 12 times at Tomorrowland’s Secret Resto.  Just like in recent years -  Sergio Herman has been cooking at Tomorrowland since 2012 -  the full proceeds from the Secret Resto meals will go to the Love Tomorrow Foundation which makes projects possible such as building the Love Tomorrow Music & Arts School in Nepal.  

But of course you can also visit our restaurants & bars during the other days. Check tastesoftheworld.com to explore our delicious food & drinks menu. #Tastesoftheworld 

Christophe De Lellis became the executive chef of Joël Robuchon at the age of 27, making him one of the youngest chefs to head up the kitchen under the Chef of the Century. 

Chef Christophe De Lellis was born in Paris and finished first of his class at one of the best culinary programs in France: Ecole Gregoire Ferrandi. 

While studying through his tenure at the school, he cooked at a Parisian venue named Le Cardinal, before being brought to the Paris’s Marriot Hotel to be on the opening team of La Brasserie Renaissance; a two-year stint which ultimately led to his crossing the Atlantic to join Chef Joël Robuchon’s eponymous Michelin Three-Star restaurant. During the following four years as a Sous Chef in the award-winning kitchen De Lellis rotated through each of the stations, learning the ins and outs of their prep, entremet, garde manger, fish and meat stations, becoming one of the leaders in the kitchen as he trained the next generation of cooks in the kitchen. 

In 2014, De Lellis left the kitchen to become Chef de Cuisine at the James Beard award winning restaurant SAGE at Aria Resort & Casino, working with Shawn McClain in his acclaimed Las Vegas venue and putting his leadership and culinary skills to the test in a new – and quite different – American cuisine. 

Within a year, he got the call to return to Joël Robuchon Restaurant as Chef de Cuisine, a move predetermined to position him as the Executive Chef of the celebrated restaurant only a few short months later, at the ripe age of 27.

The French native began his pursuit of a culinary career in 2001 when he earned his certificate of cooking (B.E.P.) at the prestigious Paul Augier in Nice, France. He went on to earn a bachelor degree in culinary arts management. While working towards this complementary distinction in catering, he trained with “Le Nôtre” and was chosen to assist M.O.F. Chef Eric Finon at the National Competition of Artistic Cooking in France which was a preliminary qualifier for ‘The Bocuse d’Or’.

He began working as commis de cuisine at “Le Sud” in 2001 and then moved on to the training at restaurant “Villa Des Lys” in 2002. 

He worked as a commis de cuisine and apprentice for “Le Nôtre” from 2004-2006. It was in this setting that he was able to experience cooking for large amounts of people in different environments from private dinner parties in villas to banquets on yachts. 

Finally, he worked from 2006 to 2008 as sous chef de partie at restaurant “L’Oasis” in La Napoule, one of the most prestigious restaurants in France. The Michelin two-star restaurant is known for having a variety of now celebrity chefs working their way up through their kitchen.

In 2008 Bergerhausen visited Las Vegas on holiday, during his stay he visited the MGM Grand to see Joël Robuchon’s new restaurant as he had read an article about it whilst he was in France. In a twist of fate he received a tour of the restaurant and not one month later he returned to Las Vegas to begin work at the restaurant. Bergerhausen worked as sous chef and kitchen manager for Joël Robuchon Restaurant from 2008 to 2012. It was during this time that he began to learn English. 

In 2013, Bergerhausen made the move from Joel Robuchon to serve as executive sous-chef and chef de cuisine of MICHAEL MINA restaurant at Bellagio. In this role he was responsible for creating, researching and developing new menu concepts as well as all meal preparation and overseeing culinary operations at the restaurant.

Now, at 28 years young, Bergerhausen is serving as the Executive Chef of Le Cirque at Bellagio. In his first position as the head of a kitchen, Bergerhausen admits that he is living his dream every single day. Little did he know at the age of 22 that what he thought would be one year in Las Vegas would turn into six and that he would be managing one of the most prestigious kitchens on The Strip. His traditional French background contributes heavily to the success of the restaurant as he embarks on this journey towards continued success.