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  Stan Carroll – Executive ChefChef Carroll was formerly Executive Chef at the popular Wild Sage Café and Wild Sage Restaurant in Las Vegas. Prior to Wild Sage, Chef Carroll worked with the Wolfgang Puck Fine Dining Group at such notable restaurants as Postrio in San Francisco and Spago, Chinois and Trattoria del Lupo in Las Vegas. Stan graduated from the University of Oklahoma in 1985, with a BFA in photography and picture production and since falling in love with cooking has developed a driving dedication to quality food and customer service.

  Babette Wilson – General ManagerBabette Wilson was born in Brooklyn, NY and was raised in the warmer climate of Tucson, Arizona.  She received her degree in Hotel Administration from Northern Arizona University and shortly after that headed to Las Vegas.  Her Walters Golf career began at Desert Pines Golf Club, learning the Beverage Carts.  She moved to Royal Links Golf Club and quickly became the Food and Beverage Manager.  After working on several large tournaments between Royal Links and Stallion Mountain, she was promoted to Food and Beverage Director and handled food and beverage operations for both courses.

Following the sale of Stallion Mountain County Club, Babette transferred to Cili Restaurant at Bali Hai Golf Course, where she became General Manager.  She oversees the restaurant operations and food and beverage for the golf course.  Who knew starting out on the beverage carts would lead to a 13-year career and overseeing a staff of over 50 employees!

In her spare time Babette likes to travel to the wine country and sample new wines (for work of course) and play with her (3) basset hounds; Zach, Cody, and Montana.

  Tommy Kozonas – Manager Tommy Kozonas was born and raised in Las Vegas.  His parents are both of Greek decent, his father moved to the United States from Greece in his early teens.  He attended Valley High School where he excelled in soccer.  After high school, Tommy attended the College of Southern Nevada and worked at both Ballys and Mandalay Bay in the Banquet Department.

He started at Cili Restaurant in early 2007 and by the end of 2008 was promoted to Banquet Manager.  Tommy is in charge of on-site catering events including golf tournaments, weddings, corporate and convention events.  He oversees the banquet staff, handles scheduling and has a gift for customer service.  Tommy speaks fluent Greek, in his spare time he likes to watch soccer, baseball and football games.

  Josh Horton – Chef Josh Horton was born in Southern California and moved to Las Vegas when he was just 2 years old. He attended Cimarron Memorial High School where he lettered in soccer all four years, was involved in student government, and named Homecoming King. After studying at the University of Nevada, Las Vegas and changing majors several times, a friend offered him a job working at Lupo Restaurant in Mandalay Bay. Although he had never worked in a restaurant, they put him in the pantry, thus starting a career in the culinary world.

Josh went on to work at several of the local Wolfgang Puck restaurants, including Spago and Postrio where he learned his skills in the kitchen. After stints at the Wild Sage Restaurant and Border Grill, he joined old friend, Chef Stan Carroll at Cili Restaurant. Josh manages a large majority of the catered events at Cili, handles scheduling, and oversees a kitchen staff of nearly 20. In his spare time, Josh likes to attend punk rock music concerts and anything Star Wars related!

  Heather Dolton – Pastry Chef Chef Heather Dolton began her culinary career after graduating from New York’s Paul Smiths College of Arts and Sciences with a degree in Baking and Pastry Arts. She began her training on the West Coast as a Chef in several five-star resorts, including the Loews’s Coronado Bay Resort in San Diego, the Phoenician Resort and Spa in Scottsdale, Arizona and the St. Regis Monarch Beach Resort and Spa in Dana Point, California.

Upon relocation to Las Vegas, Chef Dolton catered to the most elite guests as the Executive Pastry Chef of the exclusive Mansions at MGM Grand. Most recently, she spent the last three years as the Executive Pastry Chef at the Mirage Hotel and Casino, one the Strip’s most respected hotels. She joins the respected team at Cili Restaurant and Bar, specializing in high-end wedding cakes.