Answers from Our Experts (1)
Carrie Davis is the pastry chef at CUT, a Forbes Travel Guide Four-Star restaurant located in The Palazzo Resort Hotel Casino.
After attending the Art Institute of Las Vegas, Davis actually got her first job at CUT before moving on to L’Auberge de Sedona and, later, The Greenbrier in West Virginia. Eventually she came back to Vegas after being offered a position at Postrio, another Wolfgang Puck restaurant inside The Venetian Resort Hotel Casino.
When CUT’s previous pastry chef moved on to the London outpost of CUT, Davis assumed into her present role as pastry chef at this Four-Star Las Vegas steakhouse. Her whimsical takes on classic desserts are seen in dishes such as her banana cream pie, which compares to the traditionally prepared pie in name only. Davis’ version includes a 10-year chocolate sauce, Valrhona pearls and a “Fudgesicle Ice” that together make for a sleek, deliciously sinful end to your meal.