Eric Vaughn is Executive Director of Banquet Culinary Operations for Caesars Entertainment in Las Vegas. He has more than 25 years’ culinary experience with the company and oversees banquet and culinary operations across its Las Vegas meetings and events business.

Eric’s expertise includes menu planning, team development, kitchen management and collaboration with restaurant teams. He contributed to the openings of CAESARS FORUM, Harrah’s Southern California and Harrah’s Bossier City, and has held culinary roles in Nevada, Illinois and Missouri.

Eric has helped create restaurants with chefs including Gordon Ramsay and Steve Martorano. He has also taken part in demonstrations, dinners and events with chefs including Emeril Lagasse, Robert Irvine, Rick Moonen, Guy Fieri, Giada De Laurentiis and Norman Van Aken.

Before moving into his current role, Eric was Director of Culinary Operations at Paris Las Vegas, Bally’s Las Vegas and Planet Hollywood, and Executive Sous Chef at Flamingo Las Vegas. He holds a degree in Culinary Arts from Washburne Culinary Institute in Chicago.