Chef-to-Chef

with Chef Tyler Florence

Chef-to-Chef with Chef Tyler Florence

At The Venetian Resort, dinner is the show. Chef-to-Chef takes you behind the scenes of the restaurants that make The Venetian a world-class dining destination. Chef Tyler Florence meets some of the resort’s culinary titans and goes into the kitchen to cook a delicious dish.

01 Episode 1

In this episode, Chef Tyler Florence visits six kitchens at The Venetian Resort: CUT, Chica, The Venetian banquet kitchen, sixth+mill and Matteo’s Ristorante Italiano, Mott 32, and Yardbird. Follow this culinary journey and get ready to make your reservations. 

02 CUT by Wolfgang Puck

In this segment, Chef Wolfgang Puck, one of the world’s biggest culinary stars and a true Las Vegas restaurant pioneer, reveals his favorite cut of steak and the secret to its seasoning.  In addition, a single bite from CUT Executive Chef Matt Hurley inspires Chef Tyler Florence to kiss the forehead of Chef Wolfgang Puck… twice.

Menu items featured:

  • 50 Day Dry Aged Tomahawk Rib Chop
  • Santa Barbara Prawn Tails
  • Hokkaido Scallop Crudo, Green Onion Kimchi, Radish, Cucumber, Chili, Micro Cilantro
  • Sinegal Estate Cabernet Napa, 2016

Visit CUT

03 Matteo's Ristorante Italiano and sixth + mill

In this episode, Chef Tyler Florence visits Matteo's Ristorante Italiano and sixth + mill to try creations from master Italian chef Angelo Auriana. At sixth + mill, Chef Angelo gives Tyler the details of making the quintessential Neapolitan pizza – the margherita. They also discuss the technique of creating the perfect wood-fired pizza. Then at Matteo’s, Chef Angelo’s casonzei pasta leaves Tyler speechless. As Chef Angelo says, this dish is full of "envelopes" that carry little treasures of filling.

Menu items featured:

  • Margherita pizza from sixth + mill
  • Four cheese pizza from sixth + mill
  • Casonzei homemade pasta from Matteo's

Learn More

04 Yardbird Southern Table & Bar

In this episode, Chef Tyler Florence visits Yardbird Southern Table & Bar to check out its electric Southern cuisine. Pastry chef Kristen Hutton shows Tyler how they make the “best fried chicken in Las Vegas,” and shares her favorite thing to eat, an off-the-menu specialty. Of course, Chef Kristen’s specialty is the menu of soul-filled desserts – just like momma used to make. Watch and learn the secrets of making everyone’s favorite – deep fried Oreos.

Menu items featured:

  • Lewellyn’s Fine Fried Chicken
  • Deep fried Oreos

Visit Yardbird

05 The Venetian Resort Event Kitchen

In this episode, Chef Tyler Florence takes you behind the scenes to the event kitchen at The Venetian Resort. Chef Olivier Dubreuil, vice president of culinary operations at The Venetian Resort, shows Tyler the ins and outs of preparing millions of meals a year for guests of conventions, events, and in-suite dining. Chef Olivier prepares a traditional French recipe for a stuffed pumpkin and while that’s baking, the two take a ride through the warehouse where the recipe ingredients are stored.

Menu items featured:

  • Stuffed pumpkin

06 Chica

In this episode, Chef Tyler Florence checks out what Chef Lorena Garcia is cooking up in the Chica kitchen. Chica opened at The Venetian Resort in 2017, with Chef Lorena, the first Latina chef on the Las Vegas Strip, at the helm. The menu showcases a diverse mix of options that highlight the flavors of Latin American cuisine. Chef Lorena shows Tyler how to prepare the Grilled Peruvian Octopus, or as Tyler puts it, "your next big culinary adventure. If you haven't had it here at Chica, where ya been?"

Menu item featured:

  • Grilled Peruvian Octopus

07 Mott 32

In this episode, Chef Tyler Florence visits Chef Alan Ji at award-winning Mott 32. Chef Alan shows Tyler the secrets to roasting a perfect Peking duck and the craftsmanship that goes into the dazzling dim sum at Mott 32.

Menu item featured:

  • Apple Wood Roasted 42 Days Peking Duck
  • Hot & Sour Iberico Pork Shanghainese Soup Dumplings