After shuttering Scarpetta and wine bar D.O.C.G at the
Cosmopolitan last year, this was not good bye for Chef Scott Conant but a new
hello to a more local friendly crowd just a few miles away from the neon lights
of the Las Vegas Strip. Restaurateur, Food network Star and judge of “Chopped”
is the first celebrity chef to bring his passionate work ethic and bold Italian
cuisine away from the glitz and glamour of the Las Vegas Strip.
Station
Casino’s 4 Diamond AAA rated destination hotel the Red Rock Casino and Resort
eagerly anticipated the opening of Conant’s Masso Osteria meaning “boulder” in
Italian thus honoring the remarkable surrounding red rock landscape.
Conant’s
honest Italian cooking and dedication to his craft have garnered him celebrity
chef status and numerous industry accolades which now give resident Southern
Nevadans and visitors a unique opportunity to experience a celebrity chef
culinary excellence in a local setting.
Trading the hustle and bustle of New York for the arid
desert landscape, Scott has made his home in Scottsdale and plans on
frequenting his newest restaurant endeavor on a regular basis. We had a few
minutes to meet up with this affable and astute chef, whose warm and friendly demeanor
immediately puts everyone at ease.
We wanted to know why you decided to go off the Strip
with the Station Casino’s.
SC: First of all it has been 10 years since I have been
spending time in Las Vegas and I have
garnered a lot of friendships and relationships and there are a lot of locals
here that do a great job particularly hospitality wise. This is a local’s
casino and I feel that you don’t get a lot of the local appreciation on the
Strip because it is a lot of tourists. Yes, it is fun and happening but not
everyone wants to deal with that. The attention here is in creating something
the locals can appreciate.
We have major sport teams coming to Las Vegas,
including the Raiders and now professional base baseball and NHL hockey practice
facility right next to the Red Rock Resort where these developments an influence
on you making the decision to open here?
SC: Let’s just say it did not hurt.
There are many great Italian restaurants in Las Vegas.
What is it about your brand that is going to stand out from the rest?
SC: I feel like I
made a good splash here after the years over year, with some good success. But
like I said I felt like I didn’t have many locals coming to the restaurant
(Scarpetta). I have good relationships with many of the locals and have been
involved in charity work here whether it being Community in Schools, Keep Memory
Alive or Opportunity Village. These things that I am involved in here locally have
separated us from the other Italian restaurants.
How often will you be coming to Las Vegas?
SC: Very frequently since I am now in Scottsdale and it is
only a 45 minute flight or a short drive.
What is your favorite meal to cook for your family?
SC: If my weight wasn’t an issue, I would cook pasta all the
time. But when I have friends come over, I love doing Risotto, pasta or a nice
Rib eye of beef that when you put it front of people there is a wow factor. I
did Turkey for Thanksgiving which is fresh memory for me because I am not home
very often, and it turned out beautifully and I got the most likes on
Instagram.
In one word how would describe Masso.
SC: Yes, I can do that in one word. The word is convivial,
which captures that sense of happiness
and sense of gregariousness, a general sense of enthusiasm that I want people
to have inside this place whether it is enthusiasm for the food, the
atmosphere, the vibe, or the service. There is a lot inside restaurant that
ingratiates itself to the people who want to come here and spend time here that
is the intention.
What is the number one thing you want to draw people
into you doors with?
SC: That’s
interesting because I just had a conversation with my team. What I feel that
the staff should exude to the guests who walk in the door is heart, simple as
that. Understand the idea that here is another celebrity chef but I am not completely
comfortable with that, but I am a restaurant guy who has been working in
restaurants since I was 15 years old. This is a part of what I do and all the
other stuff I do is to make this all work. The fact of the matter is I want
people to know that this really heartfelt for me. Happy cooks, cook happy food, and happy
servers serve happy guests and that’s the way it should be. Pardon the term but it is a trickledown
effect.
Your mantra is peace, love and pasta.
SC: Yes, that is what keeps me grounded. The sign in the
restaurant was designed from my own handwriting.
It takes a village of people to make this all work. Are
there any certain people you would like to acknowledge?
SC: Yes, I have many core team members that make this all work
for which I am thankful to, such as Dan Tackett my corporate chef who a super
star. He is the guy in the background toiling away and doesn’t always get the
credit, my Director of operation, Irene Chang and many others. They are all
swimming in their own lane, but we are swimming to the same goal.
What advice would you give an aspiring culinary student
who may have stars in their eyes?
SC: I once saw the Dali Lama speak and he said I never give
unsolicited advice, that is not my role, but if you ask me I would be happy to
tell you. I would say what advice would
I give my 20 year old self, such as don’t go out drinking all night and making
a jack ass out of yourself. You can never get that time back; it nice to have
fun but apply yourself. When you are younger you often think you know it all. I
can only speak for myself, but I wish I had taken business classes to fill in
my own blanks. If you can do that you are better off knowing business,
understanding negotiating tactics and contracts and all that stuff that is very
important to learn as far as the business side of things. Also, working very
hard in learning how to articulate a thought well is also very important. Learn
to talk about food, taste and your experience. I wish I would have know these
earlier on, but I have self-educated myself so to speak to learn these things.
What do you do
to relax when not in the kitchen?
SC: I really work non-stop, all day every day. I work more
now than I did as a young chef. I think my only down-time is on a plane going
place to place. I am not complaining. I have been on both sides of this and
this is where I would rather be as opposed to no one is calling. Self
perseveration is the biggest thing.
It must be a challenge to balance it all. Is there more
of a trend to healthy living amongst Chefs?
SC: Yes, but it also easy to self medicate and having three
or 4 glasses of wine at the end of the evening can become a vicious cycle that
disrupts sleep patterns. The alcohol really needs to be cut out. At a certain
age things need to become a bit healthier. You see so many Chefs going from
self indulgence to a healthier lifestyle. Many have young children and want to
be there for them.
Aside from you knives what is one kitchen could you not
live without.
SC: A spoon, I have a
spoon everywhere I go and a pair of tweezers. I can always get a knife from
someone else. That way I feel prepared.
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