Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/98961
E SW Steakhouse Executive Chef David Walzog. ARTHY, EXOTIC, ENTICING. These are some of the words conjured up when one thinks of truffles. But what thought leaps to mind for David Walzog? Showing off. "We source incredible ingredients here—some can't be procured anywhere else—so you get to enjoy the opportunity to show off a little, " says Walzog, executive chef at Wynn's SW Steakhouse. The chef has directed the venerable dining establishment for more than seven years and says he loves cooking for Wynn's elite clientele. "They're worldly, they come from major markets all over the globe, and they come with a dining curiosity," he says. And they aren't afraid to order the best. "People come to Las Vegas to have a great time," says Walzog, who knows firsthand that this Walzog's signature black-truffle creamed corn. WYNN 052-056_W_F_Truffles_Winter13.indd 53 53 12/12/12 5:28 PM