Westgate’s Culinary Superstars – Chef Paola Bugli


Profiling a Chef who brings true Italian authenticity to Westgate’s “Fresco Italiano”…

Chef Paola Bugli Fresco Italiano

Outside the entrance to Fresco Italiano, two adorable Vespa scooters are amusingly parked. Almost symbolically, it seems as though they’ve been waiting for the right pair of riders to hop aboard and take control.

Inside, that very thing has taken place for two Italian immigrants who recently arrived to helm Fresco’s kitchen and operations. Despite the restaurant already being an established hit, this pair has elevated the Tuscan eatery to new heights.

Regular readers might recognize Fresco Italiano as my very first column when I launched this site last summer. Since then, I’ve dined here repeatedly, savoring every wonderful morsel. Not only is the food to die for, but the atmosphere and service scream “Italian authenticity”.

Chef Paola Bugli Fresco Italiano

                            General Manager Dora Pana and Chef Bugli…

As you enjoy the dining experience, your party might be greeted by a lovely blonde with a distinctive Naples accent. General Manager Dora Pane loves to chat with her guests, lending a family-like ambiance to every visit. She’ll remind you of that favorite aunt who invites you to sit down at her kitchen table and “mangiare“. (I’ll be spending time with Ms. Pane for a profile article very soon.)

Chef Paola Bugli Fresco Italiano

But of course, the big draw for this type of meal is the magic that happens inside the kitchen. That’s where Chef Paola Brugli comes in. This elegant native of Florence is the Executive Chef for Fresco Italiano and an absolute treat to meet. As busy as she is in the kitchen, Ms. Bugli also finds time to engage her guests and share a mutual enthusiasm for great dishes.

Chef Paola Bugli Fresco Italiano

Kitchen time was ingrained in Chef Paola’s family traditions. She learned from her mother and grandmother how to make pasta, polenta and sauces. They worked together as a team, each doing something different to prepare a complete meal. Lessons from those collaborative efforts would be invaluable once Bugli decided to pursue a career in the culinary arts.

Chef Paola Bugli Fresco Italiano

                                                           Florence, Italy…

Chef Paola enrolled in the Istituto Professionale Alberghiero Aurelio Saffi of Firenze Italy in 1977. There she achieved degrees in Culinary Arts and Hotel Management, then spent the next several decades honing techniques in fabulous restaurants and destinations throughout Italy.

Chef Paola Bugli Fresco Italiano

The shores of the Unites States eventually welcomed Chef Bugli to a new chapter and more career adventures. First came Atlanta, where she spent a decade in the kitchens of several noteworthy restaurants, holding positions as Sous Chef, Pastry Chef, Chef de Cuisine and Executive Chef.

Chef Paola Bugli Fresco Italiano

                                          Lumiere Place Casino Hotel…

Chef Paola Bugli Fresco Italiano

                                      House of Savoy Italian Eatery…

Eight years ago Bugli settled into the St. Louis area after capturing the attention of a recruiter for Pinnacle Entertainment. There she spent a year and a half as Executive Chef for the now-shuttered House of Savoy, an authentic riverfront Italian eatery in the gorgeous Lumière Place Casino Hotel. This turned out to be her first position in a gaming resort, but fortunately would not be her last.

As luck would have it, Chef Paola worked under the mentorship of Jeffrey DeVito, current Vice President of Food and Beverage at Westgate Las Vegas. As she told me “It was my first job in a casino and I was a little concerned about that, but Mr. DiVito was always extremely supportive”.

Chef Paola Bugli Fresco Italiano

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During her time in St. Louis, Chef Paolo proudly achieved United States citizenship in a wonderful ceremony held at the new National Archives, which was inaugurated for the occasion. The variety of cultures, climates and opportunities of this nation were now hers to explore without limit.

Chef Paola Bugli Fresco Italiano

                                                     Sea Island Resort…

Next up was the lush Sea Island Resort, south of Savannah on the sunny coast of Georgia. There Bugli served as Chef de Cuisine for Tavola, a formal yet rustic Italian dining experience. Tavola‘s philosophy is “the soul of Italy isn’t just found on the menu. It’s around the table” which might explain why the Florence native was drawn there.

After dabbling in some consulting work in Savannah, it was off to Biloxi, Mississippi for a new position with Beau Rivage Casino Resort. As Room Chef for Stalla Italian Restaurant, Chef Bugli was once again able to bring her authentic style to another part of the United States. ”

Her philosophy of simple, fresh ingredients (“super-simple is the key” she likes to say) made her very popular with the resort’s guests. So much so that she remained there for over four years, creating an indelible mark on the MGM Resorts property.

Chef Paola Bugli Fresco Italiano

     Chef Bugli was featured in “Women in Business” at Beau Rivage Resort…

Alas, a change in corporate management began to crush this independent artist’s creativity, so it was once again time to move on. When asked if it was difficult to make so many changes in her life, her response was candid. “Maybe I’m a masochist but I like the challenges. Sometimes you have to find the right way to part. I don’t believe in creating failures…I like to give opportunities”.

As has been the case of so many gifted culinary artists I’ve profiled, Chef Bugli found new creative horizons via the food and beverage team at Westgate Las Vegas. In January she took over as Executive Chef for Fresco Italiano, one of my favorite restaurants in the city. And she was once again on a team overseen by Jeffrey DiVito.

Chef Paola Bugli Fresco Italiano

Coming aboard an established and successful venture would indeed offer Chef Paola some trials and tribulations but she was up to the task.

Everything in a restaurant is a connected process. A kitchen is like a pirate crew…we’re weird. There needs to be creative cohesiveness from front to back.

Working with General Manager Dora Pane, the two have taken the operation and streamlined it to reflect their own styles.

Food is so much about energies…your whole self. Shake people up a bit and you get good results. So we’re improving things like the service steps and our wine offerings. I’m also adjusting the flavor profile and retraining the staff with my cooking methods.

Chef Paola Bugli Fresco Italiano

When asked what procedures she referred to, Chef Bugli explained:

It’s not enough just to follow a recipe’s ingredients. It’s the steps that matter. You see, a sauce isn’t just throwing everything into a pot and letting it boil. Certain ingredients have to be sauteed together first to let their flavors develop. Then others like tomatoes are added afterwards. You can taste the difference by doing things in the proper order.

Chef Paola Bugli Fresco Italiano

Attention to detail is also reflected on the ingredients she purchases for her dishes.

The culture at our restaurant is respectful of the environment. In Italy it’s a concept called Zero-Kilometer Cooking. We can’t get all locally-produced foods being in the desert, but we can come pretty close. It’s also necessary to change our offerings depending on the season. A winter tomato won’t taste the same as one in July. People will know the difference!

Making a difference is what Chef Paola’s cooking is all about:

Guests are more educated now. Everyone is a connoisseur, so we approach Fresco Italiano with a friends-and-family atmosphere. This may be casual fine dining, but we want people to leave feeling like they’ve had an experience.

When asked about her new life in Las Vegas, Chef Paola gave a bit of a shrug. “I haven’t had time to get to know Vegas yet, really, except through the people I’ve met at Westgate. When I settle in, maybe I’ll start up a local women’s chef group”.

As for Sin City sights, the Florence native had plenty to say about the Strip. “Las Vegas replicates so many famous landmarks and they’ve done it beautifully. You’ve got Paris, Venice, Rome, Egypt. It’s amazing”.

She did have a word of warning for any future resort planners, though. “Vegas can do anything else they want, but they’d better leave Florence alone. We’re already perfect!” she chuckled wildly.

Chef Paola Bugli Fresco Italiano

Fresco Italiano is open for dinner 365 days a year at 5 pm – lunch hours vary by date. For more information or to place reservations call 702.732.5276.

Photos: Sammasseur, Chef Paola Bugli, TripAdvisor, Yelp!, Beau Rivage Casino Resort, Seas Island Resort, Westgate Las Vegas

 

 

 

 

 

 

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Bring Your Summer Sexiness to THE PLAYGROUND


New adults-only day club advances the Westgate evolution and invites you to be a kid again…

Earlier this year I introduced you to Eddie Perales, the famed master mixologist who bubbles with as much excitement as his creations. Known to the world as a Guinness record-holder and creator of outlandish displays of liquid madness, Perales promised me that he would have more in store for the summer season at Westgate. After my most recent visit, I can say that he was true to his word…and then some.

Playground Westgate Pool Eddie Perales

While other Vegas resort pools are just getting started, Westgate has been in the game since March. The sleek, sunny deck was opened two months ago with a heated pool, bright luxurious loungers, dazzling cabanas, attractive model-servers and a fresh, inviting color scheme.

Playground Westgate Pool Eddie Perales

Over on the south end of the sprawling deck, The Playground day club has been launched. This area’s designed for revelers twenty-one and over. Says Eddie “Our pool deck is a hidden gem. Families can share in the fun and excitement every day, but for the grown-ups, it’s The Playground“.

Playground Westgate Pool Eddie Perales

The Playground invites partiers to toss their inhibitions out the window and act like a kid again. The 21-and-over space has daily DJ’s starting at 1pm. There are games like cornhole, chess and jenga and plenty of space to stretch out in VIP Cabanas. Drink specials, discounts for WOW Reward Card members and themed days should have fun-lovers coming back all summer.

Playground Westgate Pool Eddie Perales

“Our ultimate goal here was to create something for everybody. The pool was like a blank canvas to me. It’s an great space and part of an iconic resort. I mean…just look at that view! We’re doing things in a different way here at Westgate” he added “and how we’re doing it is the key”.

Playground Westgate Pool Eddie Perales

Eddie’s unique background in the world of beverage service gives him a distinctive edge that few in the city can boast about. “I’ve worked on the supplier side as well as being a mixologist, so I understand all aspects of this business. I’ve been able to identify liquor partners that other resorts blindly miss. We highlight them to make unique drinks that you won’t be able to find elsewhere”.

Playground Westgate Pool Eddie Perales

For instance, Eddie is big on Santoyo Grand Leyenda Organic Tequila. The premium tequila is derived from agave grown on Mexican lands that must be virgin for at least four years. Tequila Tuesdays feature the product and WOW Reward Card members get happy hour prices all day. “You may remember that I was once a Tequila Ambassador. I know my tequilas, and this one is terrific”.

Another hot-ticket new partnership is with the legendary Dole Whip. That frozen pineapple soft-serve from Oahu’s Dole Plantation was once an exclusive to guests of Disneyland and Walt Disney World. Now, along with The Golden Tiki and Cowabunga Bay Water Park, Westgate is one of the few places in the continental U.S. to offer the refreshing treat.

Playground Westgate Pool Eddie Perales

Playground Westgate Pool Eddie Perales

As you’ve probably guessed, Perales created a special cocktail using Dole Whip and Mount Gay Black Barrel Rum. Topped with a slice of fresh pineapple and an orchid, the Dole Whip Cocktail ($13) comes with both a spoon and a sipping straw.

The Playground‘s Signature Cocktail Menu has thirteen varieties, each running thirteen dollars. Eddie points out that any of them can be ordered as a pitcher for $27, which equals four servings for roughly the price of two. “Our prices are way cheaper than what you’ll find on the Strip”.

Perales has a signature style of combining fresh fruits, bright colors and unusual combinations for the brightest, funnest cocktails imaginable. One look above will show you what I mean…a bright array of tempting and luscious indulgences that will have you feeling happier with each sun-drenched sip.

Playground Westgate Pool Eddie Perales

Perales and I met early one morning at The Playground before the crowd started kicking up. After sampling all thirteen concoctions with names like Strawberry Blonde (Ketel One, lemonade, Mike’s Hard Strawberry Lemonade), Bigger in Texas (Tito’s Handmade Vodka, lime, Baritt’s Ginger Beer), Passion Fruit Smash and Bananarama, I had to choose one to relax and chat over.

Playground Westgate Pool Eddie Perales

               Eddie whipped me up a special size of Fireball Mojito…in a bucket!

Eddie watched closely as I stood up…and reached for the Fireball Mojito (Fireball Cinnamon Whiskey, lime, mint and club soda). “Really?” he exclaimed. “It’s my favorite, too. People said that you can’t do something like that. So of course I had to try it”. And yes, it was a fabulous contrast of flavors that had me back for an industrial-sized serving the next day.

Playground Westgate Pool Eddie Perales

Along with The Playground‘s new specialties, there are also familiar frozen drinks, beer, wine, and what Eddie calls “The least expensive bottle service in Las Vegas. It starts off at $65 for Hug L’originale Sparkling Wine (a European import that’s being called the hottest brand for summer 2018). Nobody else offers bottle service at that kind of price”.

Next to The Playground, Cabana Pool Bar and Grill offers a wide variety of snacks and meals. Choose from pizzas, beef and turkey burgers, sandwiches, wraps and healthier fare like California Rolls and Chef Bruno Morabito‘s famous Mojito Fruit Bowl from Sid’s Cafe. Of course, all of these items and more can be brought directly to your chair or cabana by the poolside servers. Check out the online menu here.

Playground Westgate Pool Eddie Perales

Playground Westgate Pool Eddie Perales

Playground Westgate Pool Eddie Perales

Also ready for roll-out are cabana-side cocktail carts. “I was inspired by the table-side guacamole carts at Mexican restaurants. Why not do that for cocktails? We can fill them with colorful fresh fruits and make drinks right at your own space”.

Playground Westgate Pool Eddie Perales

Playground Westgate Pool Eddie Perales

Sounds like a great idea to me…why bother to leave your lounger when you can be pampered like a celebrity? And the sight will surely attract new friends to your space. Eddie’s presentation certainly was a hit with these Vegas newbies who came over to hang out with me.

And speaking of pampering, adjacent Serenity Spa has joined The Playground to formulate a collection of Summer Spa Cocktail Body Treatments. Based on your favorite Playground Signature Cocktail, these pedicures and body scrubs include a serving of the actual cocktail, too.

Fox-5 KVVU-TV recently ran this segment on the Playground/Serenity Spa mash-up:

http://www.fox5vegas.com/clip/14352395/kicking-it-poolside-at-westgate-spa-pool

And here’s a terrific video of Eddie and the team in full “party mode” –

With the summer pool season just gearing up, now’s the perfect time to discover The Playground. You can party like a rock star without breaking the bank. And you might make a few sexy new friends before pool season is over. I know I will…wink wink.

Playground Westgate Pool Eddie Perales

The Playground launches daily at 1 pm during the summer season at Westgate Las Vegas Casino Resort, 3000 Paradise Road.

Photos: Sammasseur

 

 

 

 

 

Westgate’s Culinary Superstars: Chef Masato Shiga


International man of mystery lets his Asian cuisine do the talking…

Last summer I introduced readers to Bar Sake, the newly-launched Japanese Robata-style grill restaurant that I referred to “Westgate’s Hidden Gem”.

Unique in location, offerings and atmosphere, Westgate’s Bar Sake & Robata Grill is the perfect little venue to gather at with friends, a loved one…or to discover all by yourself.

Bar Sake‘s menu is as much about the great food as the unique beverage offerings. And while I had the privilege to discuss cocktail creation with Chief Mixologist Eddie Perales during that initial visit, Chef Masato Shiga stood off to the side and was noticeably quiet. I was to learn later that this is the norm for Chef Shiga. He’d much rather communicate via his food than chat with you about it.

Chef Masato Shiga Westgate

Naturally, I wanted to discover what inspired and influenced the man behind these sumptuous dishes. And of course, to sample (quite) a bit more of his delicious creations…so we sat down to talk on a return visit before I enjoyed another great meal courtesy of Chef Shiga. Despite sampling plate after plate, it was me who did most of the talking.

Chef Masato Shiga Westgate

Chef Masato Shiga Westgate

I was surprised to learn that as Executive Chef, Shiga oversees not one but four distinctive restaurants within Westgate‘s “The Village”. Taking up a substantial portion of the resort’s restaurant row, the two-story Village complex is home to world-renowned Benihana, Silk Road Asian Bistro, Rikki Tiki Sushi…and of course, Bar Sake.

Chef Masato Shiga Westgate

Masa25

Chef Masato Shiga Westgate

       Rikki Tiki Sushi overlooks the flowing water and gardens in The Village

Presenting such a vast array of Chinese, Japanese and Vietnamese specialties would be a daunting task for any cuisinier, but Chef Masa (the name he most frequently goes by) is no ordinary culinary expert. He brings a lifetime of authenticity and experience to the kitchen…and your table. He began cooking in Japan and has continued to expand his collection of recipes through an illustrious career at top Vegas restaurants.

Chef Masato Shiga Westgate

                                               Chigasaki, Kanagawa

Chef Shiga was born in Chigasaki, a resort community on the Sagami Sea in the Kanagawa Prefecture of Japan. This largely tourist-based city is home to about 240,000 permanent residents. Considered to be a sister-city to Honolulu, Chigasaki is rich with Hawaiian and other Pan-Asian influences. It also lays claim to being the birthplace of Japanese surfing.

Growing up while surrounded by such a rich fusion of cultures undoubtedly presented many memorable dining experiences for the young Shiga. With Tokyo merely an hour’s trip away, it would have been easy for him to savor and learn how to prepare many regional delicacies and those from around his country and the world.

Masa10

At the age of nineteen, Shiga began his education in culinary school. Along with Far East cuisine, he learned the fine art of French cooking…quite an interesting combination! And much like his previously-profiled colleague Chef Bruno Morabito (of Westgate‘s Sid’s Cafe), Shiga developed an affection for whipping up all-American breakfast dishes. Perhaps that’s why he eventually migrated to the heartland of the United States.

Masa1

       Vintage postcard image of Mikado Japanese Cuisine, Mirage Resort…

When we arrived here, I looked around and was…WOW! So much to see….so big! I knew this was where I wanted to be. We stopped at The Mirage and I went straight into Mikado Japanese Restaurant to apply. I’ve been in Las Vegas ever since.

After Mikado, Chef Masa moved next door to become assistant chef at Caesars Palace‘s famed Hyakumi. That was the first of several positions within the resort. Then came Bacchanal Buffet, probably the most famous high-end buffet in the world. After its successful launch, he moved over to the highly-acclaimed Nobu Japanese Restaurant at Caesars‘ own Nobu Hotel.

Chef Masato Shiga Westgate

Chef Masato Shiga Westgate

As has happened with so many other wonderful Vegas chefs, Shiga’s next step led him to Westgate Las Vegas. He oversees operations of all four of their Asian restaurants. On some evenings you may find him behind the robata grill that he personally selected for the opening of Bar Sake. It’s there that you’ll see him searing skewers stuffed with succulent meats, colorful vegetables and glorious seafood in an ancient and revered method.

Chef Masato Shiga Westgate

Despite being an extremely reserved and private man, Chef Shiga loves the camaraderie of being on the Westgate team. He enjoys the mutual support of his colleagues and appreciates the ability to have creative control over the meals he creates for guests.

The Chef recounted an especially memorable time with his professional family at a company golf outing:

We were all dressed alike. Nobody had different kinds of shirts. Managers played side by side with staffers. Everyone was equal there. You could be talking to your boss, an executive, a server…it didn’t matter. I like that about working for Westgate.

Chef Masato Shiga Westgate

The culinary artist was quite reluctant to discuss his personal life, as he values his privacy. He did tell me that he’s married and returns to Japan on yearly excursions to visit friends and family. He also enjoys attending American football games. But what he really likes to do is head out to the greens for a round of golf…even when he travels abroad.

Chef Masato Shiga Westgate

Chef Masato Shiga Westgate

Luckily for Chef Shiga, Westgate’s neighbor to the east happens to be the gorgeous Las Vegas Country Club. The two destinations have a long-standing relationship that offers hotel guests the opportunity to visit the private club via Westgate Golf Packages. So when the golfing bug hits him at home, Chef Masa doesn’t have very far to go.

Chef Masato Shiga Westgate

Chef Masato Shiga Westgate

With all of that responsibility and ambition, Chef Shiga somehow maintains a calming presence that suits the soothing atmosphere of the restaurants he operates. Those admirable talents and twenty-plus years in the business have made Westgate Las Vegas a go-to place for lovers of fine Far East cuisine.

Chef Masato Shiga Westgate

                Benihana fires up traditional Japanese steakhouse fare…

Chef Shiga is proud to offer unique items in an environment that exudes small-town charm. His dishes are pieces of art unto themselves, which is exactly how he likes it.

Chef Masato Shiga Westgate

Chef Masato Shiga Westgate

Now that there’s talk of an Oyster Bar possibly being added to the line-up at The Village, Chef Shiga may have trim back on his number of golf outings. But it’s unlikely that he’ll give up a place behind his treasured Robata grill. It’s the one sure thing tho make him smile.

Chef Masato Shiga Westgate

Silk Road Asian Bistro, Rikki Tiki Sushi and Benihana open daily at 5pm. Bar Sake & Robata Grill operates limited hours – call (702) 732-5755 for more information.

Photos: Sammasseur, Westgate Las Vegas/Chef Masato Shiga via Facebook

 

 

 

 

 

 

Westgate’s Culinary Superstars: Executive Chef Steve Young


Meet the charismatic star of the incomparable Edge Steakhouse

In preparation for my ongoing series on the talent behind Westgate Las Vegas‘ Food and Beverage operations, I interviewed five amazing individuals. Each of them are standouts in their field, but only one had impressed me long before we actually met. That person is Executive Chef Steve Young.

Chef Steve Young Edge Steakhouse

My first dinner at Edge Steakhouse two years ago was part of a whirlwind series of experiences arranged by Westgate‘s management and PR teams so I could witness the stunning improvements they’d made since aquiring the property. To say that my dinner was the turning point of my opinions of Westgate would be putting things mildly. After that incredible meal (which ranks as one of my best ever), I developed what could best be described as a Pavlovian response.

From that evening forward, it has been impossible to walk through the off-Strip resort without encountering an Edge Steakhouse advertisement…and my mouth beginning to water. It is such that I often want to break from my path and head right for their reservation podium on Restaurant Row.

Chef Steve Young Edge Steakhouse

I arrived for my interview with Chef Steve as the Edge staff was in preparation to open for the evening’s business. Servers, bartenders and other staffers were efficiently going about their responsibilities. Young came over to greet me and we settled into an alcove near the entrance….far enough for some privacy but within reach if the Warren, New Jersey native was needed. As you’ll see, he’s a consumate professional.

The first personal detail I learned was that Young had been working since he was fourteen years old. Much of it was helping in the kitchen of a country club, developing cooking skills he’d learned from his family. That struck a chord, as working hard from a very young age was a common thread among others I’d interviewed…and a lesson on the virtues of ambition.

Chef Steve Young Edge Steakhouse

            James Beard guest chefs receive a photo book of their experience…

At only 34, Chef Young has already achieved what many in his profession can only dream of…to prepare a dinner at the prestigious James Beard Foundation. This not-for-profit culinary arts organization, created with the involvement of Julia Child, honors chefs who make America’s food culture more diverse, sustainable and delicious for everyone.

Chef Steve Young Edge Steakhouse

The theme last February 14th for the presentation was “Valentine’s Day with a Vegas Kiss”. Chef Young and six other members of Westgate Resort‘s culinary team traveled to New York City, along with 40 crates of food, dishes, utensils and equipment. They created an epic six-course dinner for over eighty guests, complimented by 132 bottles of wine that also traveled with the Westgate team.

In order to appreciate that honor, one needs to look backward to where it all began. Chef Young credits much of his success to a mentor – Chef Andrew Lattanzio of NYC’s Culinary Institute of America. He laughed that Lattanzio didn’t play games when the lessons kicked in:

Chef Steve Young Edge Steakhouse

“Chef Lattanzio was really tough and let us know it. He used to say things like ‘I’m tired of half-assed cooks!’. I didn’t want that directed at me” Young recalled. “He taught us the how’s and why’s of technique. That’s what he drilled. Technique. Technique is everything. No dish will turn out right without the proper technique”.

“Chef Lattanzio always encouraged us to seek out the best working environments, too. “You HAVE to work for good people’, he’d say”. And so Chef Steve did. After achieving his degree, Young received a position as Sous Chef for New Jersey’s Due Mari and Due Terre restaurants at the age of 22. Overseen by Chef Michael White, these seafood/authentic Italian restos were favorites of the area (Due Terri has since closed).

Chef Steve Young Edge Steakhouse

In 2009, Young relocated to Las Vegas and started the year as Master Cook for MGM Grand‘s Joel Robuchon. This flagship location of the Robuchon collection of French restaurants sets the standard for a dozen locations spanning the world from Paris and London to Shanghai and Singapore.

Young absorbed the influences of his famous mentors, merged them with his own style (and that all-important flair….er, “technique”) and forged a plan to take on something big and bold. This time that “new” was a pair of gleaming towers looking to make a name for themselves on the crowded Las Vegas skyline…the Cosmopolitan.

Chef Steve Young Edge Steakhouse

Opening up restaurants in a new resort would be a daunting task for anyone, but especially for someone relatively new to the Vegas scene. For Chef Young, that challenge was heightened by becoming part of the team that set out to redefine the Vegas buffet experience.

Edge Steakhouse Chef Steve Young

                        Wicked Spoon redefined the Vegas buffet experience…

The  Wicked Spoon Buffet was an immediate hit. Long lines and four-star reviews lauded the distinctive presentation of small plates, seasonal creations and cleverly-crafted original dishes. For nearly a year and a half, Young was Sous Chef for both Wicked Spoon and the resort’s massive in-room dining operations…until it was time to move upwards.

Chef Steve Young Edge Steakhouse

                                       “Technique technique technique”…

Next up was a promotion to Chef de Cuisine for Cosmo‘s massive “Pool District”, a collection of three different daytime experiences which includes Boulevard Pool‘s Overlook Grill and the mega-popular Marquee Dayclub.

During his pre-Westgate tenure, Young estimates he was involved in the opening of 9-10 restaurants, most notably spending two and a half years as Chef de Cuisine at The Henry, Cosmo’s 24-hour casual eatery.

Edge Steakhouse Chef Steve Young

“I started to get a little bit cocky while at the Cosmo“, he laughed. His handsome face flushed a little bit while recounting this. “It was time for the people around me to offer a little bit of attitude correction“.  He didn’t go into details on the matter, but seemed thankful that things course-corrected to everyone’s satisfaction. As a result, Young spent five successful years at the fledgling property.

Chef Steve Young Edge Steakhouse

                      Chef Steve and wife Sara enjoy the active life in Las Vegas…

This phase of his career was filled with two very special personal events – marrying sweetheart Sara (a teacher for the Clark County school district), and the birth of their daughter, who just turned six years old.

Even though the youthful Young was taking on the toughest responsibilities of his life, he still managed to revel in the thrills of Vegas. That included racing go karts, target-shooting in the desert…and having a blast in nightclubs around the city. I can’t provide proof, but rumor has it that the master of steak is a closeted fan of Vegas favorite In-N-Out Burger.

Chef Steve Young Edge Steakhouse

In 2015, the newly-reborn Westgate Las Vegas was attracting some the Strip’s best and brightest culinary wizards to become a part of their new team. Noteworthy food/beverage stars like Chef Bruno Morabito and master mixologist Eddie Perales came aboard, and Young left Cosmo to launch the Sin City incarnation of Edge Steakhouse.

Chef Steve Young Edge Steakhouse

Chef Steve Young Edge Steakhouse

                 Westgate Park City is home to the original Edge Steakhouse…

You might recognize the name of Edge Steakhouse if you’ve visited Park City, Utah. The award-winning original location at Westgate Park City is considered to be one of the best steak restaurants in the United States. Having just dined there, I can testify that Edge Park City is a superlative experience with impeccable service and some of the absolute best dining in the region.

Chef Steve Young Edge Steakhouse

Stepping up from Chef de Cuisine to Executive Chef for Edge presented an entirely new set of challenges for Chef Young…from redesigning the existing space to laying out the extensive kitchen. Then of course came the hiring/training of his staff and creating his own Vegas-style version of Park City’s menu.

Chef Steve Young Edge Steakhouse

Chef Steve Young Edge Steakhouse

One eye-catching example of his contributions is the dry-age room. Installed in full view of the restaurant’s exterior, visitors can check out the various meats, which are labeled and displayed in a beautiful tasteful presentation. The effect is impressive, much like the bottles of wine that line the walls of the dining room.

Chef Steve Young Edge Steakhouse

Now that Edge Steakhouse of Las Vegas has become a runaway success (matching or perhaps even exceeding the standards set by its Park City parent), the recognition and awards have been flowing in.

Chef Steve Young Edge Steakhouse

Chef Steve was chosen as “Best Rising Chef/Rising Star” for 2017 in the culinary categories of Silver State Awards, which recognizes excellence and achievements in Nevada’s exemplary individuals and companies.

He has since become a somewhat regular face on local talk shows, where he shares his newest dishes, often created around seasonal favorites.

Chef Steve Young Edge Steakhouse

Chef Steve Young Edge Steakhouse

Once our conversation was over, Chef Steve escorted me to my table, where he shared some of his favorite dishes. Instead of describing my impressions, I’ll just let the photos do the talking.

Chef Steve Young Edge Steakhouse

                Baby Beets Salad with burrata cheese and pistachio ($14)

Chef Steve Young Edge Steakhouse

      Silk Road Spicy Shrimp appetizer with sweet chili reduction ($16)

Chef Steve Young Edge Steakhouse

     Sunchoke Ravioli with parmesan foam is one of Chef Young’s favorites…

Chef Steve Young Edge Steakhouse

       Sea Scallops with butternut squash, pomegranite and pine nuts ($37)

Chef Steve Young Edge Steakhouse

Edge Steakhouse Chef Steve Young

                                                      Wagyu ribeye cap ($75)

Chef Steve Young Edge Steakhouse

From what I’ve seen, Chef Young and Westgate are an impeccable pairing. Building a new restaurant “from the ground up” is a difficult achievement on its own. But together, this team has taken a recognizable brand, given it their own unique stamp and made it into one of the most fabulous and award-winning dining spots in the city.

After our interview, one of Westgate’s other chefs jokingly shared with me his admiration for Chef Young:

Steve Young is a very, very methodical man. He plans out everything, writes it all down…as if it’s his own “Bible”. He has very strict way of operating a restaurant. Some of us chefs are wild cards, but not Chef Steve. He’s totally by the books and everything has to be perfect. It drives me crazy, but it clearly works. That’s just the way he is…and I love him.

Chef Steve Young Edge Steakhouse

Edge Steakhouse Las Vegas is open Tuesday through Saturday from 5 pm. Call 702-732-5277 for reservations or more information.

Photos: Sammasseur, James Beard Foundation, Westgate Las Vegas, Steve Young via Facebook, KTNV via YouTube, lasvegasnow.com, Yelp!

 

 

 

 

 

Culinary Superstars: Master Mixologist Eddie Perales

Record-holding flair bartender wrote the book on creating fantastic cocktails….

Some people look back on their lives and careers to find themselves saying “Oh, I should have written a book”. Eddie Perales, General Manager of Beverages at Westgate Las Vegas, won’t wait for that moment to come. He’s been creating a photo-journal of professional adventures from the beginning. And he is proud to share it.

Eddie Perales Westgate

Eddie has every reason to be proud. A man of ambition, he has been on his own since fifteen years old. While others at that age might have stumbled into various types of trouble, Perales actively went looking for it….by becoming a member of a hot dog firefighter crew.

It’s interesting that exposure to extreme heat in his early job would give way to a career built largely around ice. While living in the San Francisco Bay area, Perales took a part-time position behind the bar. His mentors inspired him to develop an interest in that field, which grew as he learned the intricacies and art of making the perfect cocktail.

When he moved to the central portion of California, Eddie decided to open up his own business…Bakersfield Bartending Academy. Fueled by the love he developed for beverage creation, Perales instructed his students to train in their field as opposed to practicing for it. He also got plenty of opportunities to use his signature line “Shake it HARD and shake it with a SMILE!”.

Eddie Perales Westgate

Eddie’s passion for mixology instruction came from a personal philosophy. “There is a world of life to give back by educating” he said to me with a big grin. “I believe you can teach while remaining grateful and humble”. That approach proved very successful, as Bakersfield Bartending Academy was awarded “Most Outstanding Small Business in California” for 1998.

At the same time, this dynamic man of boundless energy was simultaneously running a catering business. Those two careers, sharing the same space in Eddie’s mind, seemed to bounce off one another. He found himself experimenting with fruits, herbs, cooking pans, ice and flames to create unique beverages…from his own kitchen.

Eddie Perales Westgate

Delving into that world of molecular mixology meant using science to alter the intensity and balance of flavors, suspending liquids of various viscosity and playing with the chemical interaction of ingredients. “It’s trial and error….doing things you’ve never done before. How do you know what will happen unless you try it?”.

Eddie’s dazzle behind the bar took on an entirely new dimension when he entered the world of flair bartending. That entertaining style of making cocktails (for those of you who’ve never seen the film COCKTAIL) involves juggling and theatrical use of liquor bottles, shakers and bar tools.

One of the pioneers in “flairtending”, Eddie racked up numerous awards and accolades via competitions throughout the world. He also held a record in Guinness Book of World Records for “Most Cocktails Mixed In One Hour”, an honor he maintained until 8 years ago.

Eventually Eddie’s various talents caught the attention of the regime at Rio Las Vegas. The team there recruited him to come to Las Vegas and become their Beverage Trainer and a newly-created title of “Flair Manager”.

Eddie Perales Westgate

During his time at the Rio, “flairtending” became extremely popular there. You could find it on the casino floor, iBar Ultra Lounge, the nightclubs and even poolside. Rio often held Flair Bartending Championships on the property, too.

You can still see Eddie’s influence at both Voodoo Nightclub and the floor-level Masquerade Village casino bar. While telling me about his stint at the Rio, Eddie opened his book to a design concept he created for the hotel that is still in use:

I was fascinated about the efficiency of drive-through fast food restaurants. You place your order in one place, pay for it at the next, and your order is waiting for you at the end. It’s so efficient and made total sense…so why not integrate that idea for cocktail servers and bartenders to get your drinks to you faster?

Along with changing the overall way that drinks were prepared and delivered, Perales held numerous classes for the staff, sharing his knowledge and inspiring his students to think outside of the box. Simultaneously, he was looking for bigger, bolder boxes for his own future concepts.

Eddie Perales Westgate

One of those boxes turned out to be an icebox…sort of. Eddie’s catering enterprise frequently made use of his own ice sculptures. Eye-catching crystalline displays became a natural evolution of his desire for theatrical and awe-inspiring presentations for his cocktails, too.

Making a name for one’s self in a city focused around beverage presentation would be a challenge for any expert in beverage creation. But very few mixologists have gone so far as to participate in a global-scale beverage competition in New Zealand involving bungee-jumping, speed boats and helicopters. Yes, really.

As his profile rose, so did the offers and responsibilities. Eddie found himself as a “Tequila Ambassador” for Tres Generaciones, “Assistant Beverage Director” for all of Caesars properties and eventually as “Director of Foundation Room Las Vegas” for Mandalay Bay’s House of Blues.

That photo-journal of Eddie’s was getting pretty filled by this time. Journalists were clamoring for profiles of his adventures…and secrets to his unique concoctions. Vegas Player Magazine, Scott Roeben (of VitalVegas.com), Las Vegas Weekly, Las Vegas Sun, Review-Journal, Hotel F & B and a host of others helped to add pages to the Eddie Perales scrapbook.

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When David Siegel‘s corporation took ownership of the Westgate Las Vegas, they began gathering the best and brightest Vegas talent for their food and beverage operations. From Sid’s Cafe‘s Chef Bruno Morabito (of Giada’s fame) to Edge Steakhouse Executive Chef Steve Young (you’ll meet him in an upcoming piece), the team grew more impressive with each addition.

Eddie was the perfect person to spearhead Westgate‘s new beverage offerings. His unique style, daring “why not?” creativity and contemporary flair perfectly aligned with the resort’s plan to bring the former Las Vegas Hilton into 21st-century relevance.  The wide array of restaurants launched in the ensuing months gave him plenty of room to spread his wings and add color and flair to the off-Strip destination’s beverage menu.

Eddie Perales Westgate

My first formal taste of Eddie’s work came from a visit to Fresco Italiano, the excellent Italian restaurant whose review happened to be my first column when launching Vegas Unfiltered last June. There my guest and I enjoyed the most colorful and delicious red and white sangria. As is Eddie’s style, they were brimming with fresh fruits and lots of pizzazz:

Eddie Perales Westgate

I then sampled some of his creations for Bar Sake, a new hidden gem within the Benihana Village (you can read my full review here). There my group enjoyed unique drinks like the Jaded Midori (Midori Melon LiqueurTyku Cucumber Sake and lemon juice) and the Ginger Kamikaze with Tykusoju, Tyku Cucumber Sake, Domaine de Canton, lime and simple syrup.

Eddie Perales Westgate

We also indulged in a Paris To Tokyo (ST-GERMAIN elderflower liqueur, Tyku Cucumber Sake and Mionetto Prosecco) and a Strawberry Coconut Mojito created with Tyku cucumber and coconut sakes, Southern Supreme Mojito Lime and Sweet & Sour.

Eddie Perales Westgate

Last April I attended a post-show party at Westgate to honor the amazing Prince (at the time, the Purple Reign tribute show that was packing them in at the resort’s International Theater). Servers were passing around trays filled with the “Purple Cocktail” which was created to honor the Minneapolis funkmeister. They were kind enough to share the recipe:

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The Purple Cocktail:

Blueberry puree – 1 oz.
Mint – 4-6 leaves
Lime fresh – 1/2 fresh squeeze
Sweet and sour -1 oz.
OJ – 1 oz.
Vodka citrus 1 1/2 oz.
Float – Champagne
Garnish – mint and blueberry

Build in a glass shaker. Add in all ingredients, then ice and shake. Strain over fresh ice, top with champagne and garnish…

As part of the top-to-bottom renovation of the property, the casino’s front-and-center bar received a dramatic and bold overhaul. Now dubbed the International Bar, this sleek 24/7 hangout features comfy seating, live musical acts and continuously-changing lighting effects.

Eddie Perales Westgate

Naturally, Eddie had to come up with a beverage menu to compliment the new bar/lounge area. He did so both literally and figuratively…by designing a list of signature cocktails etched onto an electronically-enhanced acrylic menu that changes colors…just like the bar decor itself.

Eddie Perales Westgate

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Someday when he has added his contributions at Westgate Las Vegas to the pages of his memory book, Eddie may consider publishing his own original volume. In it, he’d like to explore the diversity of the cocktail world and chronicle its evolution. He’s even chosen a title for it – “Passion From Spice”.

Eddie Perales Westgate

If Eddie Perales’s epicurean treatise on cocktails manages to be thorough as I expect, then he’d better commit at least a few chapters to focus on himself. And there would still be plenty of room for a sequel.

Photos: Sammasseur, Eddie Perales via LinkedIn, Scott Roeben via YouTube, Westgate Las Vegas