Situated in the Spa Tower on the south side of the JW Marriott Las Vegas Resort, Hawthorn Grill features a rich bar area, perfect for an after-work or pre-dinner drink; a large, yet cozy dining room easily accommodating a large family dinner or a romantic date; and an expansive outdoor patio with a vibrant waterfall surrounded by lush foliage.
Dress Code: Business Casual
Type of Cuisine: A balance of American classics and Steakhouse fare
Restaurant seating capacity
220 seating in dining room
55 seats in the lounge
100 seats on the patio
Meet Our Team
Joseph Swan | Executive Chef
As most children in the Midwest, Chef Joseph Swan was raised in a home centered around family cooking. A younger chef at heart, Swan began cooking with his grandmother at a young age and seeing his talent early on, grandmother gave him the freedom to experiment with recipes while most other kids were making peanut butter & jelly sandwiches. In 2002, Swan left his home in Cleveland, Ohio to officially start his culinary education at the famed New England Culinary Institute in Vermont.
Upon graduation in 2004, Swan returned to Ohio moving up the ranks from Chef Tournant at Masionette in Cincinnati to joining celebrity chef Michael Symon in Cleveland at Lolita and Lola. In 2008, he moved to Las Vegas to begin a successful partnership with James Beard award-winning chef, Alex Stratta. With Stratta, he joined the team of Alex from 2008 – 2011 then moved to local favorite Marche Bacchus as Executive Chef, followed by a move to New York City to serve as Stratta’s consulting chef for Bigoli Restaurant working to design and develop menus, conceive the overall concept and open the West Village hotspot. Wanting to be back in the kitchen, he returned to Cleveland and Lola, this time taking the helm as Executive Chef. While at Lola, he upheld the prestigious AAA Four Diamond Award for three years and developed seasonal menus implementing the local and sustainable focus of the restaurant. Two years ago, Swan returned to Vegas to show off his French cooking skills as Executive Sous Chef at the famed Eiffel Tower Restaurant at Paris Las Vegas Hotel & Casino. Chef Swan recently became the Executive Chef of Hawthorn Grill and is sure to delight diners with his commitment to upscale flavor profiles, sustainable ingredients and a fresh approach to the traditional steakhouse fare.
Always one to stay humble about his craft, Swan continues perfecting his skills and always learning about new trends and techniques in the kitchen. Out of the kitchen, one will find him cycling and hiking in Las Vegas. A lover of animals, he is also dedicated to his menagerie of pet including one cat and four dogs.
Olivier Carlos | Executive Pastry Chef
Chef Olivier Carlos grew up in Paris and at the age of 16 went to work in a kitchen as an apprentice cook. Despite the long hours, he quickly grew comfortable in the quiet and creative environment. After gaining his C.A.P in classical cooking in June of 1987, he began formal study of the pastry arts. From 1989 to 1991, he was an apprentice at Fauchon and explored different techniques in pastry arts. He then earned his C.A.P in pastry, the “Brevet de Maitrise Technologique” (master’s degree in pastry), and the “Artistic de Patisserie” (diploma in the art of pastry-making). He began working in a number of France’s most distinctive patisseries. In addition, he worked with Philippe Segond (MOF) for many years as Assistant Pastry Chef in Aix en province. In 1992, Chef Olivier earned 3rd place in the Coupe de France competition in France.
Prior to becoming Executive Pastry Chef for Hawthorn Grill, Chef Olivier served as Executive Pastry Chef for Flamingo Las Vegas and as a Pastry Chef at Paris Las Vegas with Jean Claude Canestrier (MOF), “The World’s Best Pastry Chef”. He has also worked internationally in Anguilla, Japan, and Saudi Arabia.
Aside from fulfilling his current duties at Hawthorn Grill, Chef Olivier is also teaching at the College of Southern Nevada’s Culinary Program. He does more than instruct his students in baking and creating exquisite sugar arts; he inspires them to such a great degree that the progression of their work is like that of a professional. Chef Olivier finds it very gratifying to create and design elaborate, unique desserts that bring smiles to the faces of his guests.
Cecile Herve | Hawthorn General Manager
Born and raised in the Burgundy region in France, Cecile Herve had a passion for the culinary world from a young age. As a child, she began cooking for family and friends and developed an appreciation for great food. She knew then that she would pursue a career in the restaurant sector. Cecile trained at the Le Castel School for Hospitality & Culinary Management in Dijon, France and started her career in Paris at the Lenôtre Pavillion Elysée.
Prior to joining the Hawthorn Grill team, Cecile worked at Aureole Las Vegas at the Mandalay Bay Resort & Casino where she served as Assistant General Manager. Before moving to Las Vegas, she was the Food & Beverage Manager for Sofitel Minneapolis. After a brief time in Key West Florida at the Little Palm Island Resort & Spa, she returned to Sofitel, first at the Washington DC Lafayette Square property and then at the Chicago Magnificent Mile as Director of Food & Beverage. As General Manager of Hawthorn Grill, she uses her professional training combined with her experience in all aspects of the restaurant business, from server to cook to management, to ensure that guests have the best experience at our Summerlin hotspot.
In her free time, Cecile enjoys traveling, cooking at home, scoring goals on her local soccer team, and spending time with her chef-husband and their dog, Maddie.