Las Vegas Chefs

It should come as no surprise that the best restaurants in Las Vegas are home to some of the world’s best chefs. There are some with three, four or even six restaurants in the City of Sin. But the truth is that not everyone seeks to dominate the space in the same fashion that Wolfgang Puck has managed to over the years. Many have decided to spread themselves out over a larger geographical territory, while others have simply decided to restrict any such expansion.

In honor of those chefs from whom we would like to see further culinary offerings within Las Vegas, below are five of our favorite chefs who are currently limited to one location. In one case we’re still waiting for a first.

5) The Chef:  Bobby Flay

The Diggs: Mesa Grill (Caesar’s Palace) 

The Goods: Bobby Flay has always been a personal favorite of ours, much like most of America. Is he as accomplished as other chefs we’ll look at here? No, nowhere near. However, we can’t think of anyone we would trust more around the grill. Flay only has one establishment in Vegas so far but there are plans to open a Bobby’s Burger Palace on the Strip by the end of the year.

4) The Chef:  Alain Ducasse

The Diggs: miX (THEhotel – Mandalay Bay)

The Goods: This year Alan Ducasse was the recipient of the Lifetime Achievement Award presented by Diners Club International. With over 30 years of experience and a presence in nine countries, Ducasse is one of the world’s most influential chefs. miX has already been awarded two Michelin stars and was named “Best Restaurant” by Travel + Leisure in 2006. Now, if only Ducasse would continue that tradition with a second Las Vegas location.

3) The Chef:  Thomas Keller

The Diggs: Bouchon/Bouchon Bakery (Venetian) 

The Goods: One of the world’s most famous restaurants, The French Laundry, again made the Diners Club list for the world’s 50 greatest restaurants in 2013. You can top that off with the Keller’s 1997 James Beard Foundation Award for Best Chef in America. Although California serves as home base for Keller, we are hopeful that another restaurant will open soon to complement the mastery afoot at Bouchon in the Venetian. Who wants tofu?

2) The Chef: Mitsuo Endo

The Diggs: Aburiya Raku 

The Goods:

Mitsuo Endo could have easily flown under the radar on this list. He’s only been the United States restaurant industry for 12 years, getting his start in Seattle in 2001. From there Endo continued to associate himself with talented mentors and enhancing his skills before finally opening Aburiya Raku in Las Vegas in 2008. Both Raku and Endo have won multiple awards since then, including back-to-back semifinalist finishes for the James Beard Award for Best Southwest Chef.

1) The Chef: David Chang

The Diggs: Momofuku Noodle Bar (New York, Toronto, Sydney) 

The Goods: So, here’s the thing – David Chang doesn’t have any locations in Las Vegas. In fact, he doesn’t have anything West of New York. It hasn’t been for a lack of trying as various parties have made the pitch to lure him into setting up shop in Vegas. When you hear Chang speak it’s hard not to like him – he has respect for both the food and the need to build on a foundation rather than reinventing the wheel. At 35-years-old he’s an inspiration. He’s also the most important name absent from Las Vegas.