ABOUT THE BUFFET AT HARRAH'S
Treat yourself to the best New Orleans buffet around: The Buffet at Harrah's. From the Pacific Rim to Creole and French fare, this spread is complete with something scrumptious for everyone. Dine on succulent roasted turkey, fried chicken, catfish, shrimp and a variety of Asian dishes and soups from seven action stations serving up all your favorites. Be sure to save room for our famous "Sweet Treats" dessert bar, with over 40 different items to choose from. You'll feed your hunger quickly so you don't miss a minute of the gaming action you love.
Breakfast & Lunch, Monday – Friday, 8AM – 2PM
Breakfast, Saturday – Sunday, 8AM – 9:30AM
Brunch, Saturday – Sunday, 10AM – 2PM
Dinner, Monday – Wednesday, 4PM – 10PM
Dinner, Thursday – Sunday, 4PM – 10PM
Seafood Extravagazna with Crab Legs every Friday
Total Rewards® members receive $1 off breakfast, lunch and brunch, and $2 off dinner.
Use your Reward Credits to Dine! $1 / 100 Reward Credits
Monday – Friday, 4 – 6PM
Miller Lite & Coors Light Bottles: $3
Heineken & Corona Bottles: $4
Canyon Road Wines: $5
Well Cocktails: $5
CHEF WALTER SMITH
Walter Smith, Executive Sous Chef of the Buffet at Harrah’s is an award-winning chef whose twenty-plus years in the business span catering, teaching, consulting, and relief efforts in addition to restaurant leadership.
Walter is no stranger to the Caesars family. He joined Harrah’s Gulf Coast (then the Grand Casino) in August 2005 as Banquets Sous Chef. In late 2005, he joined Food and Beverage Catering, helping to provide thousands of meals daily to relief workers and volunteers. He also helped design an 18-wheeler mobile kitchen for disaster relief efforts. His varied career includes serving as Executive Chef to the Governor of Mississippi. He also held the position of Adjunct Faculty Instructor at the Culinary Arts Academy of the University of Southern Mississippi.
Walter’s gaming industry experience includes serving as Executive Sous Chef for Casino Magic Biloxi and Chef de Cuisine at Morongo Casino Resort & Spa in California. Most recently he worked with Island View Casino Resort in Gulfport, Mississippi. As Room Chef he oversaw the planning and execution of 3,500 covers per week.
He has held several leadership roles with the Mississippi Gulf Coast Chapter of the American Culinary Federation, including Chairman of the Board. His many honors and distinctions include earning a Gold Medal – Seafood Category in the Mississippi Gulf Coast Seafood Classic. He has also taken home silver and bronze medals in the Mississippi Gulf Coast Culinary Classic.
A native of Ocean Springs, Miss., Walter participated in Delgado Community College’s Culinary Arts Apprenticeship Program and the University of Southern Mississippi’s Hotel, Restaurant & Tourism Program. He has attained Certified Executive Chef status through the American Culinary Federation. Walter is delighted to have the opportunity to cook in New Orleans, one of the world’s most famous culinary destinations.