Las Vegas culinary artists reveal their favorite foods and much more

Las Vegas Magazine recently asked some of the Strip’s top chefs to reveal the best meals or dishes they’ve ever had, and the response was amazing. The chefs not only answered that question, they also suggested their favorite dish at their own restaurants, while also offering up other juicy tidbits. Enjoy this special and revealing look at the chefs of Las Vegas!

Lorena Garcia

Chef, Chica at The Venetian

Best dish she’s ever had: “One of the best dishes I have ever had is my mother’s chupe, this delicious chicken soup she makes on Sundays—to gather the family together. For me, that is the meaning that this special dish has.”

Favorite dish at her restaurant: “This question is like picking a favorite child; it’s almost impossible to pick your favorite. But based on the dishes I personally like, I would have to say the arepitas or tacos or the porchetta, to the roasted lemon-marinated chicken. And please don’t forget the churro tower. Like I said, it’s impossible for me to choose!”

Best piece of advice she’s received: “‘We are only as good as last night’s service. Today we start all over again!’”

Her best cooking compliment: “’Mmmhmmm, this is the best meal I have ever had!’”

Alex Pitts

Executive chef, Bazaar Meat by José Andrés at Sahara Las Vegas

Best dish he’s ever had: “It’s impossible to narrow this one down, so I’m just going to pick two out of the hat. My best meal recently was at Aponiente by chef Angel Leon in southern Spain—the menu was 100 percent local seafood and the experience from start to finish was the absolute peak of what we aspire to as chefs. As a chef, I found it humbling and challenging—I’ve been doing this for a while now and it’s not too often that I say, ‘I have no idea how they did that,’ but that afternoon, course after course, I just kept saying, ‘Wow, this guy and his team are on a whole different level!’ (The other) is chilled, shaved foie gras with cucumber granita, crab, and tarragon at Crush restaurant in Seattle by chef Jason Wilson. This dish blew my mind because it shouldn’t have worked—what a crazy combination of ingredients, temperatures and textures—I never would have put those together, but the result was spectacular. In the following years I’ve taken a stab at doing a version of this myself several times but I just can’t get the balance right: super frustrating for me, big props to chef Jason!”

Favorite dish at his restaurant: “Chef José has been doing the foie gras cotton candy for decades, and you’d think that this dish would be long in the tooth by now, but it just never fails. It’s so simple and lighthearted—almost silly, but it’s the perfect way to start off a meal.”

Best piece of advice he’s received: “’You’re either gonna drive this bus or you’re gonna get dragged behind it.’ Basically, take charge, be aggressive, don’t wait for anyone, never get caught reacting, always keep plowing forward, retain the initiative, run your restaurant, be

in charge and accept responsibility for everything.”

His best cooking compliment: “It’s corny I know, but no compliment is as good as stepping back for a moment and taking in a room full of people enjoying themselves and each other. As chefs, our job is not to seek recognition from strangers, our job is to throw a party and to make sure everyone is having a great time. The nuts and bolts of making that happen are what we get paid for and we each have a bag of tricks that we draw from, but they’re all a means to an end—when you’re doing it right, those strangers will become your friends and, at the end of the day, that’s why we do this.”

Guoming “Sam” Xin

Chef, Northside Café at Sahara Las Vegas

Best dish he’s ever had: “I like noodle-based dishes the best. The best dish I’ve ever had is Lanzhou beef noodle—it’s one of my favorites.”

Favorite dish at his restaurant: “The Kung Pao Chicken is my favorite dish at Northside Café.”

Best piece of advice he’s received: “When I was working at Beijing Noodle No. 9 at Caesars Palace, a guest told me, ‘Your noodles are delicious. Why don’t you open your own restaurant?’ So, I opened my own restaurant.”

His best cooking compliment: “Every guest who has eaten my spicy wonton say that it is the best spicy wonton they have ever eaten. I feel lucky that so many people enjoy my cooking.”

Michael Mina

Chef, StripSteak at Mandalay Bay

Best dish he’s ever had: “At Ginza Sushi Kanesaka, a restaurant in Japan, where I sat at the counter and had an incredible omakase experience.”

Favorite dish at his restaurant: “The butter-poached American wagyu rib cap. I love it.”

Best piece of advice he’s received: “Some of the best things I’ve been taught are: It’s a marathon, not a sprint. Stay relevant decade after decade and understand that you will always be a student. You always have to be learning, traveling and educating yourself.”

His best cooking compliment: “From the first time Jean-Louis Palladin ate at (Mina’s restaurant) Aqua. He was a chef that I worshipped, and he said it was the best lunch he’d had in many years while in the United States.”

Akira Back

Chef, Yellowtail at Bellagio

Best dish he’s ever had: “My favorite meals are at home made by my mom, wife and daughter. It’s all about enjoying good food with the people

you love.”

Favorite dish at his restaurant: “The tuna pizza. It took so long to master it and I’m really proud of the final product.”

Best piece of advice he’s received: “’Put your head down and keep cooking.’” There’s always a lot going on in the kitchen and I think it’s important to stay focused on your dish and the task at hand.”

His best cooking compliment: “It was an honor to cook for the Dalai Lama. I was very excited to meet him and hear that enjoyed his dining experience. That’s the best cooking compliment I’ve ever received.”

Wolfgang Puck

Chef, Cut at the Palazzo

Best dish he’s ever had: “The best meal I have ever had and will ever have is my mother’s fried chicken with her warm potato salad. She would make this dish on special occasions, or if we had some extra chickens and I would get so excited whenever she would make this for us.”

Favorite dish at his restaurant: “The A5 Japanese Miyazaki wagyu. It is full of flavor and chef Matt Hurley prepares it perfectly.”

Best piece of advice he’s received: “That ‘No’ is not an answer. You have to keep going and persevere. Patience is also one of the most important things. Be patient and good things will happen.”

His best cooking compliment: “Longevity. Spago in Beverly Hills has been open for 38 years and Chinois in Santa Monica for 37 years. Staying open for this long, especially when it can be difficult for restaurants to stay open, along with constant competition with other great chefs and restaurants, longevity is the biggest compliment.”

Sean Griffin

Executive chef, Jean Georges Steakhouse at Aria

Best dish he’s ever had: “The chilli crab from Jumbo restaurant in Singapore. It was my first time in Singapore and chef Jean-Georges (Vongerichten) took the team out to try the famous dish. It was sweet, savory, spicy and downright messy! The crab is presented whole, but pre-cracked and you eat it with your hands. It is as much about the experience as it is about the crab. To top it off, the most addictive fried Chinese buns are served alongside to soak up the sauce.”

Favorite dish at his restaurant: “The crispy sushi is popular with our guests, and one of my personal favorites at Jean Georges Steakhouse. It is prepared with hamachi, tuna and salmon atop fried golden rice cubes that are flavored with chipotle mayonnaise, scallion and herbs. It hits all the flavor notes with plays on texture, temperature and herbaceousness.”

Best piece of advice he’s received: “’Don’t rush things! Put in the time to learn the craft and the thoughts behind the processes. Build a solid foundation first, then seek higher positions and opportunities.’”

His best cooking compliment: “Whenever I see a familiar name on the reservation list. There are many dining options in Las Vegas, so when guests choose us regularly it is rewarding. We have had guests spend three days at Aria and dine with us each night.”

Nicolas Costagliola

Executive chef, Restaurant Guy Savoy at Caesars Palace

Best dish he’s ever had: “I have many favorite dishes and can’t really pick only one. However, one of the most memorable was cooked by my grandfather when I was a child. The dish was calamari stuffed with veal, onion, spices and garlic cooked in a red wine and tomato sauce, served with rice pilaf.”

Favorite dish at his restaurant: “The artichoke and black truffle soup with toasted mushroom brioche and black truffle butter and topped with shavings of fresh black truffle and Parmigiano cheese. The soup has a water base no chicken broth, dairy or wine added.”

Best piece of advice he’s received: “’Work hard and you will be rewarded, always work for the best, watch and listen and every detail will set you apart.’”

His best cooking compliment: “It wasn’t verbal, but the best compliment I ever felt was when a guest felt very emotional after eating a dish I cooked.”

David Chang

Chef, Majordomo Meat & Fish and Moon Palace at The Palazzo

Best dish he’s ever had: “There’s no way I could ever choose a definitive best meal or dish, but any meal I get to share with my family is the best in my book.”

Favorite dish at his restaurant: “Our whole plate beef short ribs. The short ribs marinated and smoked, then sliced tableside. We serve the meat with sides and sauces for you to make wraps. The meat on the bones are then mixed into a beef rice. The short ribs are without a doubt the best dish on the menu and a can’t miss.”

Best piece of advice he’s received: “’Don’t pursue shortcuts in your career. Take your time and work at the best places you can. The people there will be amongst your greatest teachers.’”

His best cooking compliment: “When my mom finally said my food wasn’t too salty.”

Lamar Moore

Head chef, Bugsy & Meyer’s Steakhouse at Flamingo

Best dish he’s ever had: “My favorite dish I’ve ever had was in New Orleans. I was with some locals right off the coast and they put together the best shrimp boil I’ve ever had. It had Cajun shrimp, red potatoes, corn, beans, a lot of secret spices, sausage and a local beer (Abita) to wash it all down.”

Favorite dish at his restaurant: “The lobster mac and cheese. It’s so rich and gooey, with nice chunks of lobster, lobster cream, al dente noodles and a whole lotta cheese on top.”

Best piece of advice he’s received: “‘Don’t stop cooking, feel food from your soul, take care of your team, never ever stop learning and humble your ego.’”

His best cooking compliment: “The best cooking compliment was recently on Vegas Chef Prizefight—hearing the judges speak highly of my fried chicken dish as I watch the juices flow down their cheeks.”

Nick Dugan

Executive chef, Bardot Brasserie at Aria

Best dish he’s ever had: “My recent visit to La Strega. From start to finish, my experience was second to none. On top of the amazing service and food, La Strega has gone above and beyond to keep guests safe during these unprecedented times. The whole menu is delicious, but the charred corn farrotto, orecchiette and vongole were all showstoppers.”

Favorite dish at his restaurant: “One of my favorite dishes is the king crab and endive Caesar—I always crave it. It’s a must-order for any shellfish lover or classic Caesar salad fan. A new dish that we have been working on is the whole Rohan duck for two. The legs are confited and then pan fried until crispy. The breasts are roasted on the bone low and slow, basted with a cherry-vanilla gastrique and coated with a shallot and peppercorn crust. This dish is outstanding and I’m certain it will be a hit!”

Best piece of advice he’s received: “’Be like water,’ meaning adapt to your surroundings, remain positive and always be fluid and open to change.”

His best cooking compliment: “Making Zagat’s “30 Under 30” national list in 2017 as a young culinary game changer. This was a special accomplishment as I had set it as a personal goal of mine years prior.”

Robert Lomeli

Executive chef, Top of the World at The STRAT

Best dish he’s ever had: “To pinpoint the best thing I have ever eaten is not easy! I was fortunate to have a mother who was an amazing cook, and even though I haven’t had her food since she passed in 2012, she is responsible for making the few dishes I would identify as the best I’ve ever had. One of those includes her pozole—it was life changing! She used to create this amazing broth using pork neckbones and a couple of pig’s feet, which would give it such rich flavor and an amazing texture along with that deep red color of the ancho, guajillo and arbol chilies. The intense flavors—finished with a garnish of radishes, cilantro, onions and shredded lettuce—were impeccable. I would always finish it with a spoonful of her homemade, fiery red chile de arbol salsa.”

Favorite dish at his restaurant: “I am a huge fan of a properly cooked, high-quality steak, and at Top of the World, I think we do that really well. Our 22-ounce bone-in ribeye steak from Creekstone Farms in Kansas is my favorite cut of meat, as it is perfectly marbled and seasoned with coarse salt and fresh-ground Tellicherry pepper, then seared in our searing hot broiler. The preparation creates a flavorful crust, sealing all the juices and flavor inside this beautiful steak. Served with our creme corn brûlée and you have a winner.”

Best piece of advice he’s received: “Best advice I have ever received was as a young sous chef working for chef Martin Swift, who I’m very proud to call my mentor and a friend. He once said to me, ‘Treat your ingredients with respect and always cook with integrity,’ and those words have always stuck with me. He also taught me to never waste anything, pay attention to technique, taste everything, and if you make a mistake, own it. If you know you made a mistake and the dish isn’t right, don’t serve it. Your guests will appreciate it!”

His best cooking compliment: “The best compliment I have ever received came from my mom. I worked at a local independent restaurant and it was my first head chef gig, so I invited her and my family to dinner for her birthday. To be honest, I can’t remember exactly what it is that I cooked for her, but I will never forget her smiling as she watched me from the table since I worked in an open kitchen and she had a clear view. I walked to the table after they were done eating and she said she loved the food, but most importantly she said, ‘I am so proud of you! Keep working hard and you will get far!’ That made me happier than I could have imagined. I only hope I’m still making her proud.”

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