Daniel Ontiveros, Chef
Chef Daniel Ontiveros serves as Corporate Executive Chef for Carver Road Hospitality, overseeing culinary operations for the company's acclaimed venues across the United States, including Flanker Kitchen + Sports Bar in Las Vegas, Salt Lake City, Phoenix and New York City (coming soon), Carversteak in Las Vegas and New York City and more.
A native of central Texas and graduate of Le Cordon Bleu in Austin, Ontiveros began his culinary career in Austin before relocating to Las Vegas. His fi rst role on the Strip was at Thomas Keller's celebrated Bouchon Bistro at The Venetian, where he developed a foundation in classic French technique. He went on to refi ne his craft at some of Las Vegas' most prestigious kitchens, including Michael Mina's Nobhill Tavern and Joël Robuchon at MGM Grand, the city's only Forbes Five-Star and AAA Five Diamond restaurant. Throughout his career, Ontiveros has held leadership positions at renowned establishments such as Comme Ça, Scotch 80 Prime and T-Bones Chophouse, earning a reputation for exceptional execution and culinary innovation.
Beyond the kitchen, Ontiveros serves on the Culinary Council for Three Square Food Bank of Southern Nevada and is passionate about mentoring the next generation of chefs. A devoted husband and father of two, he considers his family his greatest source of inspiration both personally and professionally.
