Errol Le Blanc was born in 1980 in Southern California. In 1994 he moved to Las Vegas with his parents. 1998 was when he began his career as a cook and chef in this chaotic city opening hotels such as the Paris Las Vegas, and Mandalay Bay working under Joe Romano and Charlie Palmer at the Aureole Las Vegas. In 2000 he left for college and in 2001 he received his degree in culinary arts and hotel-restaurant business management at the California school of Culinary Arts in Pasadena California.

After College Errol began his true culinary adventure, opening his third hotel /resort at Green valley Ranch under the guidance of C.E.C. Joseph Mulligan. Starting as a banquet cook he quickly moved his way up to chef in room service and was sought after for many of the special events that occurred. Leaving Green Valley Ranch he assisted another great chef Arnauld Briand in opening Ventano’s Italian Grill. It was a few years later he was contacted by Master Chef Raimund Hofmeister of the Art Institute of Las Vegas, soon after he began a new path in the arts as a culinary instructor at the college. Specializing in courses such as basic skills, garde mange and charcuterie, nutritional cooking, cuisine of the Iberian Peninsula, and international cooking he got a chance to hone his skills in many different areas while instructing. Prior to the departure of Chef Hofmeister from the school Chef Le Blanc, once again, entered the hotel scene back at the Paris Las Vegas, as the assistant chef of Les Artiste, a very upscale steak house where he was responsible for much of the restaurants operation.

In late 2006 Errol decided it was time to venture out on his own, early 2007 was the conception of the R.E. Tapas Kitchen concept. With the Help of his mother and now business partner, Azalia Le Blanc it was not much later that a lease was signed, and now the dream is becoming a reality.

Errol is noted for his off-the-wall concepts and creativity, meshing flavors, techniques, and new ingredients, to put a twist on culinary classics while still creating his own. In this venture he brings together the flavors of Italy, Spain, and California cuisines, in an atmosphere that well represents each of those areas best qualities.

Chef Le Blanc’s mission for R.E. is to create a dining experience that can be enjoyed by people on more than a special occasion basis, while still offering world class cuisine, flavors and an experience to be remembered by his guests.

As Errol Says “Italy meets Spain, meets California cuisine, and the nightlife of each is well represented.”