When David Walzog moved to Las Vegas to become executive chef at SW Steakhouse at the Wynn six years ago, he brought plenty of his New York City know-how with him. The resort also named Walzog head chef at Lakeside Grill at Wynn when it opened last November.
VEGAS INC caught up with the busy chef to find out what makes his food some of Vegas’ best.
What makes a restaurant in Vegas different?
In other markets, people are almost daring the restaurant to make them a good meal. In Las Vegas, they’re not just looking for somewhere to eat. They want to be entertained.
What would your television show be called?
Simplicity—the ingredients shine on their own.
What makes your steakhouse different?
I think we cook a way better steak. We also use aggressive seasoning and charring on the outside. Lots of people like that.
Has the steakhouse’s branding changed, now that CEO Steve Wynn is vegan?
No, besides the fact that we have a vegan menu. That’s the only way it’s changed.
What’s the quintessential Las Vegas meal?
A charred prime ribeye with an 8 oz. lobster tail. Served with some great wine.