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!






2017 In Review – Ranking The Resorts

There’s something for everyone when choosing a hotel. But not all of them deserve your business…

Best Luxury ResortPalazzo

Best Worst Vegas 2017

The Venetian‘s more contemporary sister property has what it takes to satisfy your luxury needs without overt attempts at “hipness” (Cosmopolitan) or coasting on a previously-established reputation (Bellagio).



The Palazzo offers easy access from Las Vegas Boulevard, free parking, spacious rooms, flawless service, gorgeous common areas, lush pools and an airy, high-ceiling casino. Visitors can indulge in top-notch lounges (check out my write-up of the new Rosina Cocktail Lounge), restaurants, shops, the famous Canyon Ranch Spa and the Best Overall Show in Vegas (BAZ: A Musical Mash-up). You can learn more by visiting my full write-up here.

Best Worst Vegas 2017

Palazzo is easily my choice for best five-star accommodations in Las Vegas.

Most Improved ResortWestgate Las Vegas

My relationship with Westgate (aka the former Las Vegas Hilton) began three years ago….and was rocky to say the least. An unflattering article I had penned for VegasChatter.com got a very professional response from a member of the team in charge of transforming the aging off-Strip giant into a newly-born destination.

Best Worst Vegas 2017

“Give us another chance. We’ve got great things happening here”. That was the message, in essence, of the Westgate Las Vegas representative. And he wasn’t just tossing some pretty words and glitter in my direction. Promises were kept…and I’ve been back many many times since.

Best Worst Vegas 2017


The current state of Westgate is one of gloriously-restored elegance. Brass has been polished, gorgeous chandeliers have been restored, the marble flooring is immaculate and guest rooms are all modern and sleek.


The property has recruited some of the finest chefs in the city to operate an admirable line-up of new restaurants (see my monthly series of profiles to learn more about the people behind the dishes). Then there’s the glorious new Serenity Spa, an extension of Westgate’s acclaimed facility in Park City, Utah (you can see my detailed experiences at Serenity Spa here).

Serenity Spa Westgate


Every Westgate staffer from valet to reservations to the hostess at Sid’s Cafe will offer their name and ask you for yours. There’s a vibe throughout the casino that’s palpable and contagious. You’ll feel that your patronage and presence are appreciated…and you’ll get a lot of bang for your buck.

Chef Bruno Morabito Westgate

You can expect lots of new entertainment offerings to take up residence at Westgate this year (Barry Manilow is coming back!) and you can continue to enjoy free parking as a hotel/casino guest.

By the way…don’t be put off by the off-Strip location. A convenient monorail station at the FRONT of the hotel (not far in the rear like everywhere else) can get you from your room to center Strip in a matter of minutes.

Re-think your ideas of how a 2018 visit to Las Vegas should be. Give Westgate a try…and prepare to be wowed.

Steepest DeclineRio Las Vegas

Best Worst Vegas 2017

A short decade ago, the Rio was one of my favorite places to stay and play. There was a vibrance throughout the resort that made it worth the visit. These days, it’s just a sad red-and-blue stepchild of the Caesars family, mostly forgotten and seemingly just hanging on.

The restaurants are nothing to brag about, Masquerade Village is still a giant echo chamber, Kiss by Monster Mini Golf turned out to be a dud and the once-legendary Carnival World Buffet now operates on limited hours. At least there’s still the wonderful Chippendales and new WOW – World of Wonder to keep me stopping by for a few hours.

Miniature stages throughout the gaming floor used to light up regularly for songs and dances by “Bever-tainers”. Now those performance spaces sit empty and ignored (a current cocktail server told me that “most of them are broken and just don’t work anymore”). The stage and overhead tracks for once-popular Rio Show In The Sky also remain, dusty and forgotten.

Best Worst Vegas 2017

An unpleasant odor permeates certain areas of this hotel, uncomfortable reminders of the Legionnaire’s Disease incident that affected numerous visitors last year. Guest rooms and common areas are maintained with indifference. The conditions of the fitness facilities and spa areas have badly deteriorated as well.

There are better places to choose than Rio Las Vegas…and the ever-rising mandatory resort fee (currently $34.01 per day, up from $18.99 plus tax in 2016) does nothing to make me want to book there again. After a lackluster stay in mid-December resulted in my complaining via email and phone to the manager, I cancelled my next visit (which was scheduled for the very next week).

Staffers at Rio seem to be going through the motions of their chores across the board, much like the team at Sahara did in the years leading up to its closure. Which brings us to…

In The Throes of DeathSLS (the former Sahara)


Driving towards the north Strip property once know as Sahara, you’d be hard-pressed to know exactly what the name is. The sign reads SLS at the bottom and a giant twinkling W at the top. Why, exactly? Because this is a property with an identity crisis…and no good reason for existing in its current state.

SLS Las Vegas answers a question that nobody in their right mind would ask: “What would happen if you whitewashed (literally and figuratively) a heavily themed historic property, filled it with Vegas-lite duplicates of Los Angeles dining/nightclub favorites, then tried to lure the L.A. millenials over the state line?”.

Best Worst Vegas 2017

The answer is “not much”. There’s no reason for the hip L.A. crowd to come to Vegas for inferior copies of what they already have. Nevertheless, the combined arrogance of Sam Nazarian and SBE led to betting heavily…and losing…on a proposition that was never going to work.

Best Worst Vegas 2017

Best Worst Vegas 2017

All seven Fred Segal stores were shuttered, along with LIFE Nightclub and an excellent buffet that lasted all of three months. SLS promised to reopen the buffet in early 2015. I’m still waiting.

If only SBE has taken a cue from Westgate and honored the Sahara‘s legacy with a little updating instead of throwing it out the back door, they’d probably be sharing a different place on this list.

Best Worst Vegas 2017

Someday, logical will prevail and SLS (which sold off a portion of the resort to the W hotel chain…that tower now operates as a separate entity) will be reborn once more as “The New Sahara”. Until that time, you can consider SLS to be as good as….

DeadLucky Dragon

Best Worst Vegas 2017

Here’s another resort with no good reason for existing. Stuck in the middle of nowhere with nothing worthwhile to offer guests, the Lucky Dragon announced the closure of its casino and restaurants just yesterday.

This has got to be some kind of record. After only 13 months and one day of operations, a brand-new casino resort has shut down everything but the tiny little hotel. Employees have been sent packing only four days into the new year…a sad start for them and a bad omen for any hope of Resorts World actually making an impact on the north end of the Strip.


It was clear after a highly-touted early opening that just a few months into the year, Lucky Dragon was anything but lucky. Restaurants Pearl Ocean and Dragon Alley were reworked along with the high-limit areas of the gaming floor. The excitement of a brand-new hotel casino had completely fizzled, and by the time I visited in late mid October, at least one restaurant was shuttered and the entire complex was virtually empty.



As the financials are reworked and optimistic press releases tout a full reopening of Lucky Dragon, expect the northern face of the famous Las Vegas Strip to continue fighting some really persistent blemishes. And one big blue tumor.

Best Worst Vegas 2017

Abandoned Fontainebleau Resort                         


Photos: Greg C., Sammasseur







Westgate’s Culinary Superstars: Chef Bruno Morabito

Sid’s Cafe’s “Master of Brunch” is serious about the joys of casual dining…

Part Two in my series on the fabulous culinary family of Westgate Las Vegas

Sometimes you talk at length with someone whom you’ve previously encountered only in passing…and they blow your expectations away. That’s what happened during my recent morning sit-down with Chef de cuisine Bruno Morabito of Sid’s Cafe. And it was a surprise that made my day.

Chef Bruno Morabito Westgate

Being a semi-regular diner at Westgate’s casual-dining restaurant, I’d seen Chef Bruno strolling by from time to time, greeting patrons at their table to check on their experience. This mild-mannered gentleman was personable, professional and seemed somewhat reserved. But give Chef Bruno the opportunity to relax for a bit of private conversation and this native of Rochester NY will light up the room.

Chef Bruno Morabito Westgate

Perhaps it’s the dazzling white coat that keeps his bubbly personality in check. Maybe it’s the presence of dozens of diners enjoying his creations. Or the years of disciplined experience in world-class kitchens around the city. Whatever the reason, when this veteran of the Las Vegas dining scene gets a moment away from the focus of responsibility, an entirely different person shines through.

Chef Bruno Morabito Westgate

The two of us got acquainted in a corner booth on the tail end of a Sid’s Cafe breakfast rush. Both of us had just returned from visits to Italy, so it was a nice ice-breaker. I confessed that I’d just watched one of his cooking segments about brunch on a local network affiliate page. “Oh, No! I can’t stand doing those!”, he chuckled with a mild flush. “I’m not a TV kind of guy. But I do like to talk about my food”.

Chef Bruno Morabito Westgate

    Jennifer Jean Snyder of KTNV Morning Blend reacts to Chef Bruno’s creations… 

Indeed he does. As is the case with many artists, Chef Bruno beams when discussing how he began to create delicious dishes…and which inspirations set him on the path to success. For Chef Morabito, it was exposure to a combination of many different cultures.

During his culinary school days at Lougheed College in Kitchener Ontario, this descendant of Italian immigrants was affectionately known as “The Yank”. He was nicknamed that by program director Wolfgang Stutz (one could safely assume that Stutz was German). But it was years of experience at a famous French restaurant that secured his place on the Valley’s list of superb culinary masters.


Visiting the Amalfi coastline of southern Italy with brother Phil…               

After coming to Las Vegas with his wife, Morabito began a 17-month stint as Sous Chef for renowned Charlie Palmer at Mandalay Bay‘s gorgeous Aureole. Then came his first really big opportunity – a position at Venetian‘s world-famous Bouchon Bistro. Tucked away inside an exclusive area of the resort’s Venezia Tower, Bouchon is where Westgate‘s “Master of Brunch” developed his reputation for morning-meal brilliance.


Chef Bruno (fourth from right) with Chef Thomas Keller and the team at Bouchon…               

Challenged by Bouchon founder Chef Thomas Keller to create a pork-belly BLT from a sketch, Morabito went “off the menu” and took a detour to the unexpected. With free reign to create any special he wanted, Chef Bruno added a personal “why not” favorite of Chicken and Waffles as a special.

A succulent serving of roasted chicken atop a bacon and chive waffle, sauce chasseur (aka “Hunter’s Sauce”), Tahitian vanilla bean butter and maple syrup, Chicken and Waffles was a runaway hit…and continued to grow in popularity. It became the cornerstone for an entire brunch menu that Morabito urged Kelly to try.

Chef Bruno’s brunch menu remains his legacy there and is now served in every Bouchon Bistro nationwide. It was also Forbes Travel Magazine‘s pick for Best Brunch in Las Vegas.


                  Chef Bruno flanked by his lovely 14-year-old daughters….

After a decade with Chef Thomas Keller, this thoroughbred horse-racing enthusiast (he’s attended the last eight Breeder’s Cups and owns several horses back in New York) was now the proud father of twin girls.

The increased responsibilities of being a parent and husband to wife Tracy didn’t deter Morabito from taking on a new challenge, though. In 2014 he was recruited by celebrity Giada De Laurentis to be her new Chef de Cuisine at Giada inside The Cromwell.


Chef Morabito and Giada De Laurentis remain friends…                     

History repeated itself a bit at The Cromwell. Morabito’s reputation for success allowed him to create a brunch menu for De Laurentis at the trendy eatery. If you seem to recall Chicken and Waffles in the Giada line-up, you aren’t mistaken…although he gave the dish a new distinctive Italian twist. It came as no surprise when the new offerings were lauded by Las Vegas Review Journal readers as “Best Brunch”.

Nearly two and a half years later, the visionary “Master of Brunch” joined the ever-growing list of superlative chefs at Westgate Las Vegas. And now he’s serving his award-winning food at Sid’s Cafe.

Sid’s Cafe is named after Westgate founder David Siegel‘s father, who absolutely loved Las Vegas. Sid’s may be the most casual of Westgate‘s restaurant, but the home-style menu is meticulously prepared and served with pride. Chef Bruno runs the entire operation, from kitchen to staffing. He’s a hands-on kind of man when it comes to ensuring quality:

What goes out on that plate has my name on it. I personally answer Yelp! and other guest reviews, both positive and negative. Kindness is an easy way to build rapport with our guests. I want you to be satisfied with what we bring to your table.

Bringing things to the table is exactly what Chef Bruno had planned for me. Being a frequent visitor, I was already familiar with lunch and dinner offerings at the Cafe (Matzo Ball Soup, Free-Range Turkey Burger and Chopped Italian Salad are my personal favorites). So it was with a bit fortuitous that I’d be sampling his brunch creations for the first time during our meeting.


 Mojito Fruit Bowl with lime juice, mint and toasted coconut…                    


Smoked Salmon Platter…                 

My host could scarcely hide his enthusiasm when describing each dish that arrived at the table.That carefully-hidden smile of his surfaced frequently…and it continued to grow with each visit back.


Grande Cinnamon Roll is big enough for the entire table…                   


Cinnamon Roll French Toast and several hearty skillet breakfasts…                 


As Chef Bruno promised, everything he creates is fresh, delicious, gorgeous to look at and downright satisfying. Brunch is available at Sid’s Cafe every Thursday through Sunday from 7 am until 2 pm. You can add unlimited mimosas for $10.

Echoing sentiments from other Chefs I’ve spoken to at Westgate, Sid’s chef de cuisine is thrilled with the opportunity to add, fine-tune and elevate his cafe’s line-up. And no doubt the resort is pleased to have attracted another major player to their team.

As with all members of the Westgate culinary family, Chef Bruno Morabito aims to bring happiness to your table and a smile to your face. Be sure to ask for him when you visit…and don’t you dare miss that Chicken and Waffles masterpiece.


Sid’s Cafe is open for breakfast, lunch and dinner. Hours are 7 am to midnight Sunday through Thursday, 7 am to 2 am Friday and Saturday. Call 702-732-5755 for more information. Dress code is casual, restaurant is non-smoking.

Photos: Sammasseur, Bruno Morabito via Facebook/Instagram, KTNV Morning Blend