Chef Florian Wehrli was born in Le Locle, Switzerland, in the Jura Mountains. It was at the young age of 2 when Florian’s mother gave him a potato to peel and the rest is history. Knowing that the kitchen was his calling, Florian did his culinary apprenticeship with renowned Chef Georges Wenger at his two star Michelin restaurant in Le Noirmont, Switzerland. Florian finished his apprenticeship at Chez Georges Wenger by winning the best Apprentice of Switzerland in 1997. That gave him the opportunity to represent Switzerland in the Best Apprentice of Europe competition.
In 1998, while traveling throughout Europe honing his skills and representing the Swiss gastronomy, Chef Florian made several contacts and was made many offers to work abroad. Florian decided to go to the Big Apple where he completed an 18-month internship at the Mark Hotel in New York City. This is where Chef Florian met renowned Chef Jean-Louis Palladin. Jean-Louis discovered Florian’s talent and recruited him as Chef Saucier for his restaurant in Times Square, Palladin.
After Jean-Louis recognized Florian’s ambition he offered him a position at his restaurant in Las Vegas. While in Las Vegas, he met a good friend of Jean-Louis’s: Chef André Rochat. It just so happened that in October of 2000, Andre was looking for a knowledgeable Chef to take the helm of his established and award winning restaurant, André’s. Then 25-year-old, Florian Wehrli maintained the high standards and respected reputation that have earned André’s multiple awards over the years. Under the supervision of Chef Florian, Andre’s was selected the best restaurant in Las Vegas in 2002 by the Las Vegas Review Journal.
Leaving Andre’s during the summer 2003, Florian made a quick stop at the Rio All Suite Hotel and Casino to oversee the kitchen of Antonio’s, the Rio’s award winning fine dinning Italian room.