Currently as District Manager, On-Premise Sales for Johnson Brothers of Nevada, Harley oversees a team of sales consultants that call on and work with some of the top restaurants and luxury hotel properties in Las Vegas. His passion for wine and hospitality has transitioned from his operational background to a focus on the sales and distribution side of the beverage industry.
Previously as director of wine for Mandalay Bay Resort and Casino, he was the the definition of a passionate wine expert. Not only did he oversee the resort’s 150,000 bottles, 4,000 labels, and team of 9 sommeliers, he was responsible for wine-related training and wine operations for the casino, room service, banquets, and pools as well as the resort’s dining outlets, three of which hold the Best of Award of Excellence from Wine Spectator Magazine as well as one with the Grand Award.
This passion was sparked at his first job at a family-owned Dairy Queen in Canada, Carbery’s home country. While making guests smile with chocolate dipped cones, he discovered his aptitude for customer service and decided to pursue a profession in the food and beverage industry. His career began at The Fairmount Algonquin where he was a banquet supervisor responsible for overseeing events for more than 800 attendees and managing over 50 employees. Soon he moved to the Fairmount Tremblant where he worked as a cook specializing in French cuisine while pursuing a degree in Hotel and Restaurant Management at Camosun College in Victoria, BC. In this role, Carbery prepared cuisine for banquets as well as the hotel’s restaurant. After earning his diploma, Carbery continued to work in a supervisory role in the banquet department of notable Canadian hotel Delta Sun Peaks Resort.
In 2003, he joined the team at The Fairmount Chateau Whistler as the general manager of the fine dining restaurant, The Wine Room and the casual dining room, The Wildflower. Here he demonstrated his propensity for wine and under his leadership The Wine Room achieved AAA Four Diamond status for three consecutive years and earned Wine Spectator’s Best of Award of Excellence. While in Whistler, Carbery also earned a sommelier diploma from the International Sommelier Guild.
Carbery came to Las Vegas in 2007 as food and beverage manager at The Ritz-Carlton Lake Las Vegas. Here his titles included general manager and sommelier for the AAA Four Diamond fine dining restaurant, Medici Café & Terrace as well as manager of in-room dining, Galileo Lobby Lounge & Bar and the Pool Bar and Café.
In 2008, Carbery joined the team at Robuchon restaurants at MGM Grand Hotel & Casino. He began as assistant general manager and sommelier at L’Atelier de Joël Robuchon and, within just one year, was promoted to wine director for Chef of the Century Joël Robuchon’s Las Vegas restaurants; Joël Robuchon Restaurant and L’Atelier de Joël Robuchon. Here Carbery managed wine lists consisting of more than 1,900 and 600 items, respectively, trained and educated the wine staff including four sommeliers and interacted with guests to ensure that each had an elevated dining experience. In his time serving in this position, the wine lists at both restaurants earned the elite Wine Spectator Grand Award and Best of Award from 2009-2012. Along with his leadership and managerial skills, Carbery is a highly certified wine professional. In 2009, he became a certified sommelier by the Court of Master Sommeliers and a Certified Sake Specialist by the Sake Education Council. Carbery earned the distinction of Certified Spanish Wine Educator from the Wine Academy of Spain in 2008.