“I am so excited to have the opportunity to be a part of Wynn Las Vegas and to do what I do best in such a magnificent setting,” says Walzog. “I think we have created a very appealing menu for SW that re-defines the classic American steakhouse, yet still offers guests the classic favorites they have come to love.”
SW Steakhouse is a perfect platform for Chef Walzog to showcase his grilling techniques and innovative approach to the American steakhouse experience.
Prior to arriving at Wynn Las Vegas, Walzog was the corporate executive chef at the Glazier Group in New York City. In this role he was at the helm of New York City’s legendary The Steakhouse at Monkey Bar, Michael Jordan’s The Steak House NYC, and three Strip House restaurants. Under Walzog’s supervision, Forbes magazine awarded Strip House one of the “Forbes 2003 All-Star Eateries in New York” and in April 2001, New York Magazine’s annual “Best of New York” issue proclaimed that Strip House had the “Best Steak in New York.”
A native of Baltimore, Maryland, Walzog began his career in New York City at Lola restaurant. After spending nearly two and a half years at this downtown hot spot, he moved on to work under one of the city’s great culinary mentors, Gotham Bar and Grill’s Alfred Portale.
At 24, Walzog had the opportunity to further sharpen his skills under another master, Mark Miller, as opening chef at Red Sage in Washington, D.C. The following year brought Walzog great recognition when he was recruited to return to New York as executive chef at Arizona 206. During his tenure, he created a disciplined Southwestern menu that garnered the restaurant three stars by the New York Times.
A three-time nominee for the James Beard/Perrier-Jouet Rising Chef Award, Walzog has prepared dinners in New York at The James Beard House, taught at Macy’s prestigious “De Gustibus” series and at Peter Kump’s Cooking School. In addition, Walzog developed Michael Jordan’s Steak House brand steak sauce and steak rub, as well as a line of Southwestern sauces and salad dressings. In 2005 the chef became a first-time author with the publication of The New American Steakhouse Cookbook (Broadway Books, 2005).