Anthony Meidenbauer

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Anthony Meidenbauer, Block 16 Hospitality corporate executive chef/director of culinary Operations, has an extraordinary talent for creating delicious and innovative dishes in his kitchens. With a culinary background spanning more than 20 years,

Chef Anthony created and launched the premiere Holsteins Shakes and Buns burger joint in The Cosmopolitan of Las Vegas hotel. Taking an innovative approach to traditional American fare featuring trendy burgers, playful takes on street food and signature "Bam-boozled" milkshakes.

Recently, Chef launched three of Las Vegas' newest culinary destinations: The Blind Pig – Provisions & Lounge, a counter order restaurant and market, serving artisanal, seasonal and Chef-driven bites. Haute Doggery and Flour & Barley – Brick Oven Pizza. Haute Doggery, a new take on the American hot dog stand, offers "Retro Dogs" from around the country. Flour & Barley – Brick Oven Pizza menu as a unique spin on a pizzeria eatery, featuring individual brick oven-style pizzas with house-made toppings, and Italian-inspired appetizers, pasta dishes, Panini's and salads.

Notably, Chef also launched The Barrymore and Public House — two of Las Vegas' most exciting dining. The Barrymore, a haven for food and wine lovers of all ages. Public House, , is a contemporary tavern with a menu featuring dishes described by Meidenbauer as "fun spins on refined food." Public House spotlights modern versions of tavern classics

Anthony Meidenbauer, Block 16 Hospitality corporate executive chef/director of culinary Operations, has an extraordinary talent for creating delicious and innovative dishes in his kitchens. With a culinary background spanning more than 20 years,

Chef Anthony created and launched the premiere Holsteins Shakes and Buns burger joint in The Cosmopolitan of Las Vegas hotel. Taking an innovative approach to traditional American fare featuring trendy burgers, playful takes on street food and signature "Bam-boozled" milkshakes.

Recently, Chef launched three of Las Vegas' newest culinary destinations: The Blind Pig – Provisions & Lounge, a counter order restaurant and market, serving artisanal, seasonal and Chef-driven bites. Haute Doggery and Flour & Barley – Brick Oven Pizza. Haute Doggery, a new take on the American hot dog stand, offers "Retro Dogs" from around the country. Flour & Barley – Brick Oven Pizza menu as a unique spin on a pizzeria eatery, featuring individual brick oven-style pizzas with house-made toppings, and Italian-inspired appetizers, pasta dishes, Panini's and salads.

Notably, Chef also launched The Barrymore and Public House — two of Las Vegas' most exciting dining. The Barrymore, a haven for food and wine lovers of all ages. Public House, , is a contemporary tavern with a menu featuring dishes described by Meidenbauer as "fun spins on refined food." Public House spotlights modern versions of tavern classics