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The Chef Takeover

"I need to have on me all the time."

The spoon obsession

November 10th, 2011

"I need to have on me all the time."

  • Chef Takeover

    An RM Seafood cocktail inspired by a Frankie Moreno tune.

  • Chef Takeover

    "You don’t crave healthy things. You crave things that are devious ..."

  • Chef Takeover

    Rick Giffen wishes he'd come up with Blue Ribbon's decadent fried rice.

  • Chef Takeover

    Before he cooks, Hubert Keller draws his dishes.

  • Chef Takeover

    When you think you're done, you're definitely not.

  • Chef Takeover

    Lotus of Siam chef Saipin Chutima talks all kinds of delicious.

  • Chef Takeover

    'You know you’re in the same industry sometimes, but the thought, the execution ...'

  • Chef Takeover

    Running a mobile restaurant has its downsides.

  • Chef Takeover

    KoMex's Sonny Yi makes dishes he wants to eat.

  • Chef Takeover

    Where the chefs go to stock up on the classics.

  • Chef Takeover

    After work sometimes you just need a dark corner and a strong drink.

  • Chef Takeover

    'You need to have an ongoing discussion with your customers.'

  • Chef Takeover

    The first food Guy Savoy fell in love with was the artichoke.

  • Chef Takeover

    What the chef of Settebello likes out of the oven.

  • Chef Takeover

    Sear those flavors in.

  • Chef Takeover

    'We never stop experimenting and trying new things, and we let the market dictate what we’ll do.'

  • Chef Takeover

    When Luciano Pellegrini cooks at home, he follows his wife's directions.

  • Chef Takeover

    The homeless are just added ambiance.

  • Chef Takeover

    Home meets farm for pastry chef Doug Taylor.

  • Dining News

    Vegas DeLuxe has learned exclusively that KGB in at Harrah’s and his popular Simon Restaurant & Lounge in Palms Place will be shuttered shortly. Carson ...

  • BusinessDiningFeatured

    Big food, crazy cocktails and undeniable warmth: A day in the life of a Strip institution.

  • Dining

    At Billy's, pork is put on a pedestal courtesy of a “competition-style” rub that uses many flavors stacked together.

  • Breaking News

    Someone hacked into Burning Man's website and snapped up the first batch of tickets to the summer festival. Now organizers are trying to figure out ...

  • Chef Talk

    The Hell's Kitchen winner moved from Gordon Ramsay Steak to BurGR last year.

  • Dining

    Desyree Alberganti is leaving the Downtown favorite she helped create.

  • Reviews

    The food at Wynn resorts will always be fancy, and we wouldn’t want it any other way.

  • As We See It

    Like an old museum with a bad curator, the Riviera has its historic charm and bad updates.

  • BusinessFeaturedFood

    If you’ve eaten Mexican food in Las Vegas, you’ve probably had Los Arcos tortillas or chips, which are the foundation for tacos and nachos in ...

  • As We See It

    We've all heard it: "Everybody leaves Las Vegas"

  • As We See It

    The fallacy of the failed “family-friendly” era is as absurd as it is infuriating.

  • Nightlife

    Does the space boast a bigger dancefloor now? Find that—and all the deets—here.

  • Chef Talk

    The decorated chef is set to open his third Strip restaurant at Bellagio in April.

  • Breaking News

    In 1975, Leonard Nimoy published an autobiography with the defiant title, "I Am Not Spock" — an attempt to show the world he had many ...

  • Weekly Q&A

    The choreographer extraordinaire talks working on Steve Wynn's ShowStoppers, researching for Showgirls and teaching Tom Cruise to spank some air booty in Tropic Thunder.

  • Film

    The movie’s first half is playful and sly, ending with a small but satisfying twist.

  • As We See It

    SMU's Arts Vibrancy Index aimed to determine the "hotbeds of America's arts and culture."

  • As We See It

    “Kids today have so many cute questions. Why do the doggies have tails? Why does the moon follow us? What’s a rusty trombone?”

  • Hot Spots

    Also, GBDC gets even more vibrant for the Color Run afterparty.