Webster, executive chef of catering for Happy Day, creates the menu for catering events of 10 to 2,000 people.
“We are a one-stop shop,” Webster said. “We have a complete rental operation including linens and sound equipment needed to bring that wow factor to your event without dealing with multiple vendors.”
Webster also produces new menu items for customers to choose from, including the Jamican rubbed pork tenderloin with sweet potato hash and caramelized pork au jus.
He trained with Master Chef Gerad Moser for three years in the Riviera Hotel & Casino in Las Vegas. Webster went on to run nine restaurants on the Las Vegas strip, including Kristofer’s Steakhouse.
During his time on the Las Vegas strip, Webster would often prepare food for six to 10 events a day with attendance ranging from 600 to 5,000 people. Aptly, he names events as his specialty.
Haas is the executive chef for the four full-serve Happy Day restaurants.
Right now, he is focusing his work on expanding the dinner menu at Main Street Grill and he invites old and new customers to come in to try his evening fresh sheets or daily specials.
“Some of the new dishes I’ve added are the butternut squash ravioli, grilled lamb chops with a blackberry Syrah reduction and seared shrimp with fennel, fresh vegetables and angel hair pasta,” Haas said.
While growing up in Austria, his uncle, who was a butcher and owned a restaurant, initiated him into the world of cooking. At the age of 14, Haas started a three-year training program at a hotel and culinary college in Tirol, Austria. When Haas finished the three-year college, he returned to school to finish his bachelor’s degree in culinary arts.
Haas was awarded the title of Chef Rostisseur in the Confrerie de la Chaîne des Rôtisseurs after successfully creating an eight-course meal. The Confrerie de la Chaîne des Rôtisseurs is the world’s oldest culinary society.
His career has stretched from the Sheraton hotel industry to owning his own restaurants. Restaurant Österreich is the restaurant Haas owned and operated for seven years in Leavenworth, Wash. It was featured in numerous publications, including the Rolling Pin International Hotel and Tourism magazine.
Much of his background was with the Sheraton International Hotel chain. As such, he was able to transfer to many countries, including Norway, Thailand, Uganda and the United Arab Emirates.