Banquet Chef
Brera Osteria
Lexi Luxenberg is a Las Vegas native whose culinary career has been shaped by early immersion in service, continuous learning, and a deep respect for the community that raised her. She currently serves as Banquet Chef at Brera Osteria at The Venetian, leading large-scale banquet and special event operations, while also supporting daily restaurant operations as a Sous Chef when banquets are not in service. Her culinary foundation is rooted in Northern and regional Italian cuisine, with a strong focus on fresh pasta and thoughtful execution at scale.
Luxenberg received her formal culinary training at Southeast Career Technical Academy (SECTA) and began her professional development working within Wolfgang Puck’s restaurants at Aria and Mandalay Bay, where she trained under several accomplished Executive Chefs and gained invaluable experience in high-level kitchen operations. She later continued her growth at Eataly at Park MGM, where she discovered a passion for culinary instruction, leading hands-on classes and private dining experiences.
In addition to restaurant and banquet operations, Luxenberg has developed a strong background as a private chef, creating farm-to-table, chef-driven dining experiences for high-end clientele that emphasize seasonality, personalization, and connection. She is also proud to be the only cottage food–licensed dried pasta producer in Clark County.
Outside the kitchen, Lexi enjoys exploring the outdoors, spending time with her family, and caring for her rescued animals. With gratitude for her journey and a deep love for her city—“living the dream”—she is honored, as a Culinary Council member, to support Three Square Food Bank’s mission to end hunger in Southern Nevada and give back to the community that continues to shape her life.