Jessica Scott makes dessert magic in Las Vegas

Some people are artists and some people are chefs, but 50 Eggs Hospitality Group’s corporate executive pastry chef Jessica Scott marries both worlds. Scott, who joined 50 Eggs in 2020, has her pastry designs showcased inside Las Vegas’ Chica, Yardbird Southern Table & Bar, Spritz and Capri, all at The Venetian, as well as in 50 Eggs restaurants across the country. And those desserts range from simple creations to the showstoppers you’ll find at restaurants like Chica.

The energetic chef has won multiple contests during her career, and recently won the 2022 Culinary Excellence Awards Pastry Chef of the Year title from the Nevada Restaurant Association. “This award holds so much meaning for me as not only a pastry chef, but also as a Las Vegas resident,” Scott says. “I am so proud to live in this city and have been so welcomed into the community. Receiving an honor such as this reinvigorates my determination to be the best pastry chef I can be.”

The journey to Las Vegas has been filled with many experiences, with posts in Denver and San Diego (where she was raised), James Beard dinners and social media wins for her creations. Scott first lived in Miami when she began her journey with Miami-based 50 Eggs, but headed to Vegas shortly after that.

“50 Eggs was intriguing because they not only had multiple locations and brands all over the country, but their determination to grow and continue to diversify their brands convinced me that it could be a company where I could accomplish things I only dreamt of,” Scott says. “Now, especially being in Las Vegas, there is no end to the possibilities of what we can achieve.”

It’s easy to understand the success she’s had when the desserts come out after dinner. The visually intense creations encapsulate Scott’s design philosophy as she finds inspiration in multiple ways.

“People and experiences inspire me. I love learning about different cultures in the way that families celebrate together with food, and celebrations around the world,” she says. “When creating something new, I treat each dish as a problem that needs to be fixed and break down the wants and needs of the concept to find ways to incorporate the flavors or ideals that are missing from a menu.”

But it’s not always a quick process, and the time required to create her wild desserts can vary widely, sometimes happening in a week, sometimes taking months to figure out. “I always want to make sure each creation is something I’ve never done or seen before, and it takes time to ‘re-create the wheel.’ I want each dessert to be special, delicious, and memorable.”

Among the items you’ll find on menus across the country are enormous “beach balls” from restaurants like Capri at The Venetian (open to Venetian guests). The striped desserts consist of a candy shell with a chocolate cake interior. Liquid fire is poured onto the chocolate balls, and it melts over the interior, creating a delicious sauce. A “sand castle” is also on the menu.

A similar process is used at Chica at The Venetian. Lorena Garcia’s stellar Latin cuisine sets the tone for a fun dessert, and The Flaming Skull has become one of guests’ favorite choices. It’s also one of Scott’s favorites.

“I love The Flaming Skull at Chica!” says Scott. “Seeing guests’ excited expressions when the dessert comes out of the kitchen honestly melts my heart, and who could blame them? From the golden Dia de los Muertos chocolate skull being set aflame at the table, to the hidden (extra lava) lava cake that turns into a chocolate fondue once broken, and accompanied with house-made horchata ice cream and corn marshmallows—what more can you ask for? It’s the grand finale to a full dining experience!”

Attention to detail is one of Scott’s hallmarks, and The Corn shows that—this dessert is a doppelganger for eloté, a delicious ear that is actually strawberry flan cheesecake served with graham cracker chili crumble and raspberry “Tajín.”

The list of Scott’s desserts goes on, but those creations come with technical challenges as well. “The biggest challenge isn’t creating something delicious and intriguing, it’s how you put it in effect in the kitchen. Every kitchen has limitations with food cost, labor budgets, skill levels, and even just storage. I can’t put a dish on a menu that is going to crash the entire system, but I like this sort of puzzle and finding new and creative ways of making it work!” says Scott.

And she’s not likely to let those challenges daunt her. “I want to continue to create new dishes that awe and inspire, work harder on mentoring my team and growing their career with 50 Eggs, and take every day as an opportunity for greatness.”

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