Page 77 - Las Vegas Golf & Leisure Magazine Winter 2020

FROM

HELL TO

HEAVEN

FORMER HELL’S KITCHEN WINNER SCOTT COMMINGS IS NOW
TWIRLING HIS CULINARY TALENTS AT LAKE LAS VEGAS

Story by Brian Hurlburt • Photography provided by Scott Commings

ell’s Kitchen, a chef-based competition real- I learned a lot about myself. My talents. My ability to over-
ity show aired on Fox and hosted by Gordon come adversity. It was truly an incredible experience. And
Ramsey, was very good to new Lake Las Gordon? Truly the most dynamic individual I have ever got-
Vegas executive chef Scott Commings, even ten to know. Really amazing.
H if the experience was brutal in many ways.
Commings won season 12 and along with it, the role as head LVGL: How did the Lake Las Vegas opportunity come
chef at Ramsay’s Pub & Grub at Caesars Palace. about and what is your role?

His Las Vegas journey was just beginning, and, he dis- Commings: After moving to Las Vegas, I took a couple days
cusses that journey and more exclusively with Las Vegas away from the business of “Strip Life” and had a stay-cat-
Golf and Leisure in our Chef Q and A. ion at the Westin in Lake Las Vegas. From that moment, I
fell in love with this place. The absolute beauty and almost
LVGL: What is the first thing that comes to your mind secluded atmosphere are something not seen, especially
about Hell’s Kitchen and Gordon Ramsay? in Las Vegas. From there I had many more visits and just
wanted to be part of this community in some way. I had the
Commings: Hell’s Kitchen—what an experience. Yes, it was fortune to meet Pat Parker and Cody Winterton (Raintree—
awful, but that is the way it is supposed to be! However, dur- operators of several Lake Las Vegas holdings—executives),
ing that time, I was able to learn from the best of the best. and they shared with me their vision of Lake Las Vegas.

www.lasvegasgolfandleisure.com WINTER 2020 LAS VEGAS GOLF & LEISURE 75