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RM Seafood

Executive Chef Adam Sobel's Favorite Aspect of rm Seafood

    
   
EDITOR'S NOTE: ADAM SOBEL IS NOW EXECUTIVE CHEF OF MICHAEL MINA'S BOURBON STEAK IN WASHINGTON D.C.
rm Seafood
Executive Chef, rm Seafood Adam Sobel

Chef Adam Sobel has trained under some of the greatest culinary minds in the business, including Guy Savoy, Bradley Ogden, Charlie Trotter, Guenter Seeger and Bill Telepan. A member of the opening team at Bradley Ogden's in Caesars Palace, which subsequently won a 2004 James Beard Foundation Award for best new restaurant, he subsequently served as chef de cuisine at Restaurant Guy Savoy, also inside Caesars Palace. During his time there, the restaurant was called "one of the best new restaurants in Las Vegas or anywhere" by Newsweek International and listed as one of the top new restaurants of 2005 by Esquire and Travel + Leisure. In addition, the restaurant while he worked there received such accolades as the AAA Five Diamond Award, Two Michelin Stars and Wine Spectator's Grand Award. Most recently, however, Chef Sobel opened Company American Bistro at the Luxor, known as one of Vegas' culinary hot spots. Now he's at the helm of RM Seafood, which is known not only for its high-profile namesake, Rick Moonen, but also for its commitment to sustainable seafood. As such, we asked Chef Sobel -- who is our resident sustainability expert -- about his favorite aspects of RM Seafood.

   
     
    
TravelsinTaste: So in terms of RM Seafood, what is your favorite aspect of this restaurant?

Sobel:My favorite aspect of the restaurant is that we touch upon everything here. I never get bored. Rick and I have a couple of things in common: One of them is that we're both kind of a little ADD, so I need to be constantly doing something different and new to keep me rolling, and this restaurant has everything. We've got the raw bar, sushi, the downstairs food -- which is kind of like homestyle and casual -- and upstairs, which is refined and different. It's just always an evolution. We make all of our own pastries and all of our own breads in house. Nothing gets stale here. There's always something to work on to keep things new and exciting. It's also about the product. We source out really great stuff.

   
     
      
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