What is the food philosophy of the chef at Lakeside?

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Chef David Walzog believes in the idea that less is more when it comes to composing dishes for Lakeside, the seafood restaurant in the Forbes Travel Guide Four-Star Wynn Las Vegas. He searches for the finest, most distinctive ingredients available — often from small ranchers, farmers and day boat fisherman — and prepares them simply to let their natural flavors shine. “If we have sourced the absolute finest ingredients available and have crafted approachable, satisfying dishes that people love, we have met our goals,” the chef says. A three-time nominee for the James Beard/Perrier-Jouët Rising Chef Award, Walzog has prepared dinners in New York at The James Beard House. He has also taught at Macy’s prestigious De Gustibus series and at Peter Kump’s Cooking School. In addition, Walzog developed Michael Jordan’s Steak House brand steak sauce and steak rub, as well as a line of Southwestern sauces and salad dressings. In 2005 the chef published The New American Steakhouse Cookbook (Broadway Books, 2005), his first book.

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