Triple George Grill Executive Chef
Born in Mexico, Brearley Hernandez immigrated to the United States when he was 18 years old to attend school while starting his career in the restaurant industry as a dishwasher. He quickly worked his way up in the food industry from Pantry Person to Sautee then Broiler at The Innisbrook Resort in the State of Florida.
In 1998 Hernandez moved to Las Vegas, Nevada where he started working as a Sous Chef at The Team Players Club at The Canyons (now known as TPC Las Vegas) while also attending Culinary School at the Community College Of Southern Nevada, graduated and become A Chef Instructor at the same school, and soon became the Executive Chef at TPC The Canyons.
Three years later he began working as the Room Chef at the Flamingo Hotel and Casino, under Executive Chef Christophe Doumerg. Brearley remained there for five years working at different restaurants within the casino, working his way up to Executive Chef of the Paradise Garden Buffet.
Prior to joining the team at Triple George Grill, Brearley worked with E-Brands at the Venetian as well as P.F. Changs. Chef Brearley brings a vast array of experiences and culinary flexibility to guests of Triple George Grill. When he’s not in the kitchen, Brealey is an avid golfer and loves futbol.
Downtown Grand Hotel & Casino Director of Food & Beverage
Born and raised Milford, Michigan, Case was first introduced into the hospitality field while attending Michigan State University and working at the East Lansing Marriott in every position from dishwasher to busser to food server. After MSU he enrolled in the Le Cordon Bleu Culinary program in Orlando, Florida and worked in various roles with the Ritz – Carlton, Isle worth Country Club, and Royal Pacific Resort at Universal Studios.
In 2007 he landed a job with the prestigious Chicago Four Seasons as Assistant Food and Beverage Manager. There he oversaw the hotel’s 464-room hotel amenity program in the in room dinning department. After two years in Chicago, Las Vegas called and he moved on to become Assistant General Manager of the Verandah at the Four Seasons.
In 2012 thirsty for something bigger he moved on to join Lettuce Entertain You and became Restaurant Manager for Mon Ami Gabi. There he was part of one of the busiest restaurant in the country and was tasked with managing the front operations.
Case is an avid runner and home improvement specialist who loves to spend time with his wife, two daughters and the rest of his close family.