Born and raised in Las Vegas, NV, James Trees began his culinary career as a teenager at the Mirage Hotel & Casino on the Strip prior to attending the Culinary Institute of America, then rising through ranks under legendary chefs including Heston Blumenthal, Eric Ripert, Bradley Ogden, Michael Mina, Akasha Richmond and Ray Garcia. He spent several seasons behind the scenes with Gordon Ramsay on Kitchen Nightmares and Hell’s Kitchen.
Within five years, his seasonal Italian restaurant, Esther’s Kitchen, has become a local and tourist must-visit in the Downtown Las Vegas Arts District. Trees has followed that with the refined East Coast Italian Al Solito Posto, and creative American Ada’s Food & Wine in Tivoli Village. Two more projects are expected in 2024. In addition to a lengthy list of local accolades, Chef Trees was named a Finalist for the James Beard Award: Best Chef Southwest in 2020.
In this episode, I'm thrilled to announce our special guest, James Trees—an acclaimed restaurateur in the vibrant Las Vegas scene. James manages four unique concepts, including Esther's Kitchen. So, kick back and soak in the insights from James' culinary journey.
Highlight:
- James Trees shares his cooking philosophy, he considers himself a cook rather than being confined to a specific cuisine. Insight into the importance of understanding flavor profiles and building concepts around what people want.
- Discussion on the significance of building trust with the audience by focusing on core, approachable items. Advice on testing new dishes incrementally, avoiding food cost issues, and ensuring consistency in the menu.
- Creating a supportive culture for the team, allowing them the freedom to experiment and innovate. Weekly meetings to discuss improvements, challenges, and the importance of honest feedback.
- The importance of being present in the kitchen, checking every detail, and building a family-like atmosphere.
