Guillermo Tellez: educating Las Vegas' palates

Nation's Restaurant News, June 19, 1995 by Richard Martin

What are your personal ambitions as a chef or restaurateur? I've committed myself to this place for five years, but I know I'm probably going to be here longer than that. Someday I'd like to own a small inn or a bed-and-breakfast type of place with good food and good service. That's my goal. I like to set goals for myself, and so far all the goals that I've set have been accomplished.

Chef's tips

* When crisping pigs feet, cover them to avoid explosions and burns.

* We have hundreds of one-cup copper pots, so all our sauces can be made individually a la minute. If you want freshness, cook everything at the last minute.

Chefs on the move

* Stu Stein left his post as chef of Cafe Allegro in Kansas City, Kan., to work in Atlanta with chef Jean Banchet in a new operation, which is in the negotiations stage. Mano Rafael, from New York City, recently replaced Stein in Kansas City.

* The Ritz-Carlton in Philadelphia has a new executive chef, Andre D. Halston, former executive sous chef, Ritz-Carlton, Cleveland. Halston also cooked at L'Auberge Hotel in Boston and Royal York Hotel, Toronto.