WHO IS GBD? MEET OUR CREW
Michael Van Staden was born and raised in South Africa. At the age of 19 he decided to move to America to attend L Academie De Cuisine culinary school in Washington DC. While still attending school he landed a job at Marcel’s working under the helm of Chef Robert Wiedmaier. Michael would also use all his spare time to assist Chef Michel Richard at Citronelle making Terrines on Sunday afternoons.
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In 2002, Michael decided to roll the dice and moved to Las Vegas where he landed an opportunity at the Eiffel Tower restaurant with Chef Joho. After 3 years working at the Eiffel Tower, Michael joined Chef Andre Rochat at the opening of Mistral inside the Hilton and eventually become a Sous Chef at Alize at the Palms. This is the restaurant where he met Raquel and the two fell in love.
 "God's Window" South Africa |  South Hampton, England |  "The Old City" Jerusalem |  Machu Picchu, Peru |
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 Cusco, Peru |  Santorini, Greece |  Colosseum, Rome |  Stone Henge, England |
 Kruger National Park, South Africa |  South Africa |  South Africa |  Taj Mahal, India |
Raquel Van Staden was born and raised on her family’s Northern California organic rice farm, Living Family Farms. While still in high school due to her family’s involvement in and commitment to sustainable agriculture and wildlife-friendly farming they were invited to attend The Japan Agricultural Exchange Council. While visiting Japan Raquel fell in love with travel. Learning about another cultures and traditions through food. This trip is what inspired her to attend culinary school. While still in school she landed a job at Alize in the pastry department and that’s where the couples adventure began.
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After Alize Raquel moved on to work at Bradley Ogdens in Caesars Palace where she became a Pastry Tournant learning to cook with the seasons. She enjoyed the fun yet demanding atmosphere at this Michelin Star restaurant. During this time Michael was offered the opportunity to be the Executive Chef at the new Cathouse Restaurant and Lounge at the Luxor with Chef Kerry Simon.
 Green Bay Packer's Game |  Stone Brewing, Escondido, CA |  Memphis, TN |  J.C.Le Roux, Franschhoek, South Africa |
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 Daddy and Fur Baby |  Rugby 7 Series, Las Vegas, NV |  Vegas Golden Knights Playoffs, Las Vegas, NV |  Able Baker Brewing, Arts District, Las Vegas NV |
 Oyster Festival, New Orleans, LA |  Disneyland |  Rugby 7 Series, Las Vegas, NV |  Sadie Brewing, South Africa |
Soon after the couple was approached by Celebrity Cruises to work aboard their Solstice class ships. Raquel became the Executive Pastry Chef for one of the 3000 guest ship. While Michael was the Executive Chef in charge of all the specialty restaurants. The two would spend the next couple of years traveling the world and visiting extraordinary places including the Galapagos Islands, Greece, Italy, Turkey, Scotland, Spain, Israel and many more.
When they returned to Vegas Michael opened up the Bacchanal Buffet at Caesars palace voted the “Best Buffet” by USA today and Bon Appetit Magazine two consecutive years. Raquel went on the work at the French Bistro Comme Ca at the Cosmopolitan for Chef Brian Howard the current Chef and owner of Sparrow and Wolf.
After more than 20 years working in the culinary industry the couple has decided to embark on a new culinary journey by opening up their own business. GBD also known as Good Bad Delicious will be a mobile kitchen that focuses on bringing uniquely unordinary street food to the Vegas community using fresh seasonal ingredients while supporting local business.