Todd Harrington

Todd Harrington is an experienced culinary professional who joins Blau + Associates consulting team after over a decade of working in some of Las Vegas’ best kitchens.

Originally from Philadelphia, Harrington attended the Pennsylvania Culinary Institute in Pittsburgh after working as an assistant chef at Chef Alan’s American Bistro. Drawn by Las Vegas’ exciting and expanding restaurant scene, Harrington relocated to the Entertainment Capital of the World in 2004. After serving first as Assistant Executive Chef at Treasure Island Hotel & Casino, he landed his first stint at Caesars Palace. There, he was senior chef tournant at the legendary Nero’s Steakhouse.

In 2008, he received an opportunity to serve on the Encore Las Vegas opening chef team, serving as assistant chef for in-room dining. In the spring of 2009, he received an irresistible offer to return to Caesars Palace, as executive chef position at the Augustus Café. It was there where he caught the eye of James Beard Award winning celebrity chef, Michel Richard. His eagerness to learn, proven prowess at team leadership and dynamic flair for contemporary, palate-pleasing fare made Richard personally select Harrington to choreograph the Las Vegas kitchen’s day-to-day operations, among other projects in Atlantic City and New York.

As the Director of Culinary Operations of Blau & Associates, Todd Harrington took the next leap in an ascendant career that marks him as one of the culinary world’s rising stars.