Executive Chef: Andre Anderson
I started cooking when I was a teenager. My mother used to make me come into the kitchen and watch her because it was her intent to teach me how to cook and reassured me that I would not have someone to cook for me all the time. That made perfect since to me so I followed her lead and learned how to cook. Once I made that decision, doors began to open for me but it wasn’t until 1975 in Seattle, Washington I started my cooking career. I worked for several different restaurants in the city and learned from what I consider to be masters. But it wasn’t until I moved to Reno, Nevada and was hired at the Harrah’s Hotel and Casino were my skills and technics improved and I ended up heading up the famous Steak House there at Harrah’s. After spending 6 years at the Harrah’s Hotel and Casino, I then took a lead position at the Circus Circus Hotel and Casino. After working there several years, I then decided I wanted to learn international cuisine so I left to work for a famous cruise line for several years that toured several different islands. After learning an array of different cuisines from different parts of the world, I decided it was time for Las Vegas. I worked for several casinos on the World Famous Las Vegas strip before I retired in 2009. So it is with great excitement and pleasure I offer you a taste of what I learned throughout the years….
Specialty Chef: Dondre Anderson
When I was growing up I didn’t have fancy store bought meals, I was blessed with a grandmother and mother who had a passion for gardening and therefore I was exposed to fresh ingredients and what certain foods and herbs were supposed to taste like. So by the time I was a teenager I understood flavors and how certain ingredients work together to add culture to every meal. So by the time I went to college I may have been low on funds but I was never low on flavor for my meals. However, it wasn’t until I moved into my own place with a real kitchen did I begin to improve my skills and technics, so while my friends were going out to expensive restaurants paying for bland uncultured foods, I was home having better tasting dishes for better prices. So by the time I started watching celebrity chefs on TV, I realized I had just as much to offer if not more because I have a real passion for understanding flavor and what certain spices do with certain ingredients. So with the introduction of our line of spices, I firmly believe that we can add great taste and flavor to any dish out there…