The classically trained Courtney moved to Las Vegas to create an upscale bar menu for the west side’s Born and Raised (B.A.R.). He went on to serve as sous chef at fine-dining venues RM Seafood, Marche Bacchus and Pinot Brasserie before helping executive chef David Middleton open DB Brasserie. Courtney helped take Marche and Pinot to new levels of critical acclaim, while his work at DB helped the restaurant and Middleton earn their own awards this year. Currently a free agent and primed for his own turn in the spotlight, we’ve heard plenty of rumors of restaurants considering Courtney for a head chef position. Wherever he lands, we’ll be watching closely.