Executive Chef Richard LaCounte of 1862 David Walley’s Restaurant and Saloon has been honored as one of the country’s top culinary talents in the inaugural edition of Best Chefs America. Less than 1 percent off all chefs and professional cooks in America made the publication's list.
This is the first-ever peer review guide of U.S. chefs, who were chosen after extensive interviews between their fellow chefs and Best Chefs America analysts. Chef LaCounte will be showcased in the informative and exquisitely produced 386-page coffee table book that will be released on March 1.“This is a great honor. To be recognized by my peers and to be included in Best Chefs America, is really a dream come true” LaCounte says. “This is a tough profession. There can be a lot of pressure and changing situations. Handling these situations professionally with my peers has always been a goal of mine. To be recognized for this and my expertise and creativity as a chef gives me great satisfaction.”
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| Richard LaCounte |
Having worked in some of Las Vegas’ most exclusive restaurants, LaCounte’s expertise is evident in the presentation and taste of his specialties at 1862. His appreciation for seasonal ingredients and the finest game, fish, and poultry are transformed into innovative menus, resulting in an unforgettable dining experience with practical pricing for every guest.
Winner of the 2012 Wine Spectator Magazine’s “Award of Excellence,” 1862 David Walley’s Restaurant and Saloon serves dinner nightly from 5 to 9 p.m. Reservations are recommended. Call 775-782-6602, or book online via Open Table at 1862davidwalleysrestaurantandsaloon.com.
