Chef Kim Canteenwalla, originally from Montreal, embraces the classic American menu of favorites blending it with a French gourmet twist.

As executive chef of Nu Sanctuary in Town Square, a shopping and dining district south of the Las Vegas Strip, Chef Brian Howard showcases his flair for creating memorable entrees that are a new spin on American food with Asian and European influences.

From Aug. 30 through Sept. 5, you can celebrate Restaurant Week Las Vegas, the chance to dine out at more than 80 of Las Vegas’ popular establishments at discounted prices to raise money to benefit Three Square – a nonprofit organization in Las Vegas working to end hunger in Southern Nevada.

But this is a weeklong party, so the MGM Grand is offering a preparty and four afterparties during Restaurant Week. This is the chance to mix and mingle with your favorite chefs.

Max Brenner, Chocolate by the Bald Man, now tempts tourists and locals in the Forum Shops at Caesars. Creating a chocolate mood in 9,400 square feet, the temptation includes a restaurant, chocolate shop and a full bar featuring Max’s Magnificent Mojito and Margarita Bar.

The World Market Center in Las Vegas, the west coast counterpart to The International Home Furnishings Market, known in the trade as the High Point Market, in High Point, N.C. just held its summer/fall market week. Part of the events was the introduction of the new partnership between GuildMaster and Shabby Chic by Rachel Ashwell in GuildMaster’s expanded showroom in the Las Vegas Design Center.

One might think that being the Executive Chef for Eva Longoria Parker’s Las Vegas steakhouse, Beso, and working closely with celebrity chef Todd English and Isaac Carter might be intimidating. But when it is Chef Matt Piekarski, it is a perfect fit to create a memorable dining experience.

Renowned Chef Charlie Palmer is one of the pioneers of progressive American cuisine, an evolving style of cooking built on classical French technique with regional American ingredients. His restaurants, 13 of them at the present time, are known to incorporate his style and still remain unique. Palmer is a James Beard Foundation honoree and the author of numerous cookbooks.

Chef Kerry Simon, dubbed the rock-n-roll chef by Rolling Stone magazine, is a culinary master who creates extraordinary signature American cuisine from the tantalizing gourmet dishes to the most decadent comfort food at his Las Vegas restaurant, Simon at Palms Place and his newest Las Vegas place in Harrah’s, KGB: Kerry’s Gourmet Burgers, the ultimate in burger selections with the Simon flair including build your own with the recipe he used to win Iron Chef America.

Cooking without a net explains Chef Shawn McClain’s style. In 2004, he opened Green Zebra in Chicago, a vanguard concept that put vegetables in the center of the plate as the main focus. McClain has also opened Spring, which featured seafood, and Custom House, his interpretation of the classic steakhouse with artisan meats and classic sides. Now as the executive chef of Sage in the ARIA Resort & Casino, he expands New American cuisine in the cutting-edge metropolis of CityCenter.