Courtesy Wynn Las Vegas

Executive Chef David Walzog makes the art of overseeing the kitchen at SW Restaurant at Wynn Resort in Las Vegas look like child’s play. He exudes passion for his craft. You can feel it in the kitchen and see it on every plate before leaving the kitchen.

The Blue Baker’s Kitchen Tour

Chef David was kind enough to give my 10-year-old “Blue Baker” and myself a tour of SW last spring. Afterwards, my Blue Baker said to me, “Chef David really loves everything about cooking, doesn’t he?”

It’s hard to get Chef David to take a compliment. Everything is a deflection to his “team” without whom, he says, the dining experience would never happen.

Love Peeled Asparagus 

Lamb Chops Ready For Grill

Potatoes for Chopped Salad

A commitment to excellent ingredients is first and foremost. SW is known for their steaks. Chef David holds a blind tasting once a year to make sure he is getting the very best. Each and every piece of meat is measured for fat content and grade before it arrives at the restaurant. It’s this attention to detail that makes the dining experience at SW truly exceptional. Oh, did I mention the purple broccoli? I saw this for the first time at SW. It’s fun seeing the trays of fresh ingredients already prepped and ready to cook.

The Gourmet Review

The Gourmet Review

Here’s a peek into the kitchen and the line of chefs processing orders. Each order is time stamped when it comes into the kitchen. Then every subsequent course is time stamped to ensure a good flow for the diner – not too rushed, not too slow.

Wagu Beef on Block of Himalayan Sea Salt

Scallops Ready to Serve

Just a few dishes leaving the kitchen  the night of our kitchen tour.

Courtesy Wynn Las Vegas

It makes no difference whether guests at SW are award winning food critics or your average Joe –  the food will always be exceptional.  We asked Chef David to remember the most interesting guests he ever served. He told about the night that Steve Wynn, Bill Gates and Warren Buffet were dining at one table. We asked whether that made him nervous. “No,” he replied. For Chef David, it’s all about putting on a great dining experience no matter who the guest might be.

– The Gourmet Review