CHEF TAL RONNEN
CHEF AND OWNER
Tal Ronnen, founder and chef of Crossroads and author of the New York Times Bestseller The Conscious Cook, became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day cleanse.
He made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, Arianna Huffington’s party at the Democratic National Convention, and a U.S. Senate dinner. A graduate of the Natural Gourmet Institute, Tal conducts master vegetarian workshops for students and staff at Le Cordon Bleu campuses nationwide.
CORPORATE EXECUTIVE CHEF
Paul Zlatos started his career, like most, as a prep cook/dishwasher in 1999 for a family-owned restaurant in Illinois, an experience that inspired him to pursue cooking as a career and led him to the Scottsdale Culinary Institute in October 2001.
A move to Las Vegas brought him to the Wynn, where he honed his skills and began working at a variety of restaurants including Alex, Sirio Ristorante, Lakeside, and Tableau. It’s also where he met Tal Ronnen and began their long professional and personal relationship.
This led to Paul working as Oprah Winfrey’s personal chef for two years and, since 2017, as the personal chef for Drake, a huge fan of Crossroads.
Throughout these adventures he worked with chef Tal Ronnen to create incredible vegan dishes, and now he is excited to join the Crossroad team and help expand the reach of its celebrated plant-based cuisine.
CORPORATE DIRECTOR OF OPERATIONS
Bradley Brown has been in the food and beverage industry for over 30 years, including many years in senior leadership positions at the Wynn Hotel and Casino in Las Vegas, including service as the General Manager of 4-Star rated SW Steakhouse where he was recognized for turning it into one of the world’s top restaurants.
Working with amazing celebrity chefs, such as Emeril Lagasse, Brad has also been involved in other respected and successful restaurants, including The Maccionis from Le Cirque, and Circo in Las Vegas. Most recently Brown started his own company Little Bit Nola, LLC in 2019, overseeing the successful buildout of two restaurants under his own brand.
Brad will be working with Head Chef Tal Ronnen and Corporate Executive Chef Paul Zlatos to create a dining and bar experience further elevating the Crossroads brand, in Las Vegas and beyond, ensuring that all who interact with the Crossroads team find in
the opening and operation of our restaurants to be a memorable and positive experience.
Born in Mexico City, Oscar moved to Las Vegas at the age of 12. He has had the opportunity to see and be a part of the culinary evolution of Las Vegas, working for chefs like Gordon Ramsey, Giada, Wolfgang Puck, and Guy Fieri.
Oscar’s 20 years in the Las Vegas restaurant world recently culminated when he played an instrumental role in the successful opening of Resorts World Las Vegas as the Assistant Executive Chef for the property’s main kitchen, butcher shop, and production operation for Famous Foods Street Eats.
He has now joined the Crossroads team to oversee the culinary operations of the Las Vegas location as Executive Chef.
Crossroads is grateful that his invaluable experience as a leader in the industry is now part of the Las Vegas team bringing the first plant-based fine dining restaurant to the Las Vegas strip.
Meet our General Manager Kelli Binette. With over 25 years of experience in Las Vegas, Kelli has developed extensive knowledge in all facets of Fine Dining from Forbes 5 Star 5 Diamond Service, assisting with Wine and Beverage programs.
Kelli has overseen many aspects of the Las Vegas Food & Beverage from training, wine and beverage programs to the daily operations with the likes of Scarpetta, SW Steakhouse and now with Crossroads Kitchen Las Vegas.
Kelli has now joined Chef Tal and The Crossroads Kitchen Team in Las Vegas to introduce Las Vegas’s first Fine Dining Plant-Based Restaurant to the Las Vegas Strip as General Manager.