[Chef de Cuisine Kenneth Fazel
TENDER Steak and Seafood operates as a well-oiled machine. Chef K.C. Fazel, who has been part of the TENDER organization for more than three years, has a few more responsibilities than most Chefs de Cuisine. He attended school at California Polytechnic, earning a degree in Hotel and Restaurant Management, followed by formal training at the Culinary Institute of America in Hyde Park. Chef Fazel came to Las Vegas when he saw the old buffet culture of Las Vegas beginning to transform and migrate into different culinary directions. Fazel began his Las Vegas career at the Brown Derby at the MGM Grand, leading the kitchens. He also participated in Food Network productions, and worked at Craftsteak, under Tom Colicchio, as part of the team that launched the restaurant opening. After three years at Craftsteak, Chef Fazel came to TENDER, as their Chef de Cuisine.
What kind of responsibilities do you have here at TENDER, aside from cooking?
I developed our menu, and we support sustainable products. We have our own butcher. I go to the facilities that provide our product. Our bison comes from a ranch in Wyoming; the wild game comes from Broken Arrow Ranch in Texas. Lamb comes from Anderson Ranch in Oregon; our basil-fed escargot also comes from Oregon. The tuna comes from Hawaii, and our Niman ribeye comes from northern California. I see the facilities and have confidence that our vendors are also committed to sustainability.
What would you like diners to not be afraid to try, or ask?
People should try the Wild Game Tasting. It has antelope osso buco, venison medallion, and wild boar tenderloin, combined with faro, and fig chutney and huckleberry sauce. It’s a step outside the ordinary. Also, ask us about wine pairings. It’s a specialty, and it allows us to suggest what will best complement our food, no matter what the dish.
How often are menu items changed?
Seasonally; we change our produce to reflect what’s in season. We’re serving squash, and apples, and saying goodbye to green beans and pears.
With such an eye for detail, and a conscience for quality, it’s no wonder Chef Fazel’s food leaves so many smiles on so many faces.
Review By Paige Parker
LasVegasRestaurants.com
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