ProfileHarvey Stern, CMP, CPCE, is the Executive Director of Catering and Banquets for Bellagio Resort and Casino in Las Vegas, Nevada. In this role, he is responsible for a team of 500 in the areas of catering, sales and banquet services for Bellagio’s over 200,000 ft2 of meeting and convention facilities, the resort’s unique meeting venues such as the Bellagio Gallery of Fine Art, and off-property catering. Some of Stern’s activities at the AAA Five Diamond resort include strategic planning among six departments within catering and banquets, collaboration with all divisions of the resort, creation and implementation of new event concepts, and oversight of seamless events from inquiry to execution. Stern began his career with Bellagio as Director of Catering and Banquets in 2002 and was promoted to Executive Director in 2011. Prior to joining Bellagio, he was Director of Catering and Food and Beverage at the Standard Club in Chicago 1992-2002, Senior Catering Manager and opening team member of Four Seasons Hotel Chicago 1989-1992, and assistant to the Director of Catering of The Pierre, a Four Seasons Hotel in New York 1984-1988. Currently a member of the National Association of Catering and Events (NACE), he holds designations of both Certified Meeting Planner (CMP) and Certified Professional in Catering and Events (CPCE). Stern serves on the Boards of One Night for One Drop as Culinary Chair and the Foundation of NACE as the Treasurer/Secretary. Among his many achievements is the 2011 Sarah Margaret Gillam Award from Rochester Institute of Technology, MGM Resorts’ Executive Leadership Program, member of Bellagio’s Green Committee, Bellagio CSR Board, specifically the 2014 Chairperson, and MGM Resort’s Diversity Champion since 2004. Stern earned his Bachelor of Science in Hotel, Food and Tourism Management from Rochester Institute of Technology.