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Chef Talk

"My onion soup needs to be better than the best you’ve ever had or else it will feel like a letdown."

Building beautiful food at Bardot Brasserie with chef Joshua Smith

December 24th, 2015

"My onion soup needs to be better than the best you’ve ever had or else it will feel like a letdown."

  • It’s set to be the tastiest Christmas gift of all. Acclaimed global restaurateur and artist Michael Chow is finally opening his Mr. Chow palace of ...

  • “The search never stops, and the evolution of the menu will be forever. It’s always moving forward.”

  • The native of Brittany just departed Aureole at Mandalay Bay to take the helm at Daniel Boulud's restaurant at the Venetian.

  • "I love those little touches, using my background in fine dining, high-end places and applying those techniques to this food."

  • In 1980, Andre Rochat changed the face of our restaurant industry introducing Las Vegas to its first freestanding fine-dining experience. Decades before Fremont Street Experience ...

  • The Hell's Kitchen winner moved from Gordon Ramsay Steak to BurGR last year.

  • The decorated chef is set to open his third Strip restaurant at Bellagio in April.

  • Moonen is bringing back 10 of his "greatest hits" to this month's menu to celebrate his first Vegas decade.

  • The empire-building chef and restaurateur just opened his new classic French brasserie at Aria.

  • The chef and owner at 10-year-old Table 34 focuses on pleasing regulars and impressing first-time diners.

  • "This is the entertainment business, but for us what the customer will get still matters the most."

  • Between New York and Las Vegas, Neve has opened five different restaurants for the B&B empire.

  • This well-traveled chef runs the show at Planet Hollywood's PBR Rock Bar & Grill.

  • The chef closed his landmark Fleur de Lys restaurant in San Francisco earlier this year.

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