Page 80 - Las Vegas Golf & Leisure Magazine Winter 2020
P. 80
LAS VEGAS IS HOME
TO SUCH INCREDIBLE
TALENT. THERE ARE SO
MANY GREAT CHEFS
DOING THEIR THING.
LVGL: Besides Lake Las Vegas, what other ventures are
you involved with in the Las Vegas area?
Commings: I am co-owner of Established Culinary
Management, a restaurant consulting firm, along with Scott
Commings Hospitality. I work directly with the Downtown
Grand Hotel on menu design, dinners, and consulting with
Freedom Beat and Citrus Pool. I am also a partner in The
Stove, a local Henderson restaurant.
LVGL: What is your view of the Las Vegas culinary scene
on a worldwide stage?
Commings: Las Vegas is home to such incredible talent.
There are so many great chefs doing their thing. It is fasci-
nating to watch the growth of food and beverage in this city.
Off-Strip Restaurants continue to flourish with great direc-
tion. Very fun to be part of this vibe.
LVGL: What would be some of your favorite dining spots
in Las Vegas that you enjoy when not operating your
own?
Commings: Sparrow and Wolf is an amazing off-Strip res-
taurant and Dirt Dog is great for that over-the-top dog. The
Bootlegger is just great food and a taste of old school Vegas.
LVGL: What else should our readers know about you?
Commings: Being from the Midwest and growing up in
Wisconsin, I am truly about building community through
food. I love putting on dinners and community tables, and
just watching people interacting and building relation-
ships. It can truly be done through food, and that is what I
am trying to accomplish.
78 LAS VEGAS GOLF & LEISURE WINTER 2020 www.lasvegasgolfandleisure.com
