Comme Ca


Brian Howard, showcases his talents on a day-to-day basis as Executive Chef at the Strip’s premier French dining experience, Comme Ça at The Cosmopolitan of Las Vegas.

Throughout his 10 year culinary career in Sin City, the star chef has earned his stripes working at some of the most popular restaurants on the Strip. He has gained the utmost respect from his colleagues and the city’s most prestigious food writers, one of which who referred to Howard as “the most ambitious chef in Las Vegas.”

The culinary field is known as a profession of passion, and Howard is a bold example of that premise, having believed since he was a 10 years old that cooking is in his blood.

His first role at the helm of a menu was with nu sanctuary, where Howard’s menu received widespread acclaim from USA Today, Los Angeles Times and New York Post, as well as glowing reviews from Las Vegas’ top critics. A burgeoning culinary talent, Howard developed a menu of modern global fusion fare that showcased his varied experience with some of the top chefs and restaurants in the world through his own signature creations.

Howard keeps a keen eye on the quality and freshness of his ingredients, as well as social responsibility, through working closely with local farmers and sustainable seafood purveyors. He attributes his varied influences to everything from childhood memories to modern techniques. “I aim to find a balance between nature and total sensory stimulation by merging recognizable dishes with worldly ingredients and modern techniques,” says Howard. “The results are incredible; a fusion of flavors that are beyond comparison.”

Howard started his career at some of Detroit’s finest restaurants, including the city’s first four diamond/four star restaurant, The Lark.

In 2000, Howard left Detroit for the burgeoning culinary city of Las Vegas. He accepted a position of sous chef with Tsunami, where he immersed himself in Thai, Japanese and Chinese cuisine. He moved on to train at Lutèce and Andre Rochat’s Michelin-star rated Alizé, where he learned many of the intricacies of French cooking.

In 2004, he opened Thomas Keller’s famed Bouchon Bistro with Executive Chef Mark Hopper, a prominent culinary influence for Howard. The culinary team received multiple awards and accolades including four Las Vegas Life Epicurean Awards in 2006 including “Best New Restaurant on the Strip.” The celebrated restaurant was also named among Saveur Magazine’s “100 Favorite Restaurants,” and received the Wine Spectator Award of Excellence for two consecutive years.

Following nearly five years with The Thomas Keller Restaurant Group, Howard accepted a position as chef de cuisine at Kerry Simon’s acclaimed CatHouse. The restaurant was named one of Conde Nast Traveler’s “Hot Tables” of 2008, lauded for Simon’s signature spin on classic American fare. In 2009, Howard opened LA Market for Simon in Downtown Los Angeles.

In 2011, Howard accepted a position to work alongside award-winning chef David Myers as executive chef of his Las Vegas restaurant, Comme Ça, which hails from its popular flagship location in West Hollywood. In his role, Howard crafts complex dishes as he executes the dynamic menu, which features French bistro fare with a modern twist, in addition to overseeing a culinary team of the highest pedigree. Howard’s immense passion and dedication perfectly position him to deliver the exceptional vision and execution of a David Myers Group experience.

Since Howard has resumed the role as executive chef at Comme Ça, the restaurant has been awarded many accolades, including the Wine Spectator “Award of Excellence;” “Best Restaurant” by Desert Companion and 944 Magazine; and “Best Power Lunch - Las Vegas” by Worth magazine. Comme Ça also received an “A” in every category by the Las Vegas Review-Journal and Comme Ça’s famed ‘Penicillin’ was selected as “Best Cocktail” by Vegas Seven weekly newspaper. Howard also received the honor and opportunity to compete on Food Network’s “Chopped,” a popular reality-based cooking competition between highly-skilled and determined chefs.

Chef Brian visited the Skuna Bay farms in June, 2013