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Chris Keating Jumps from Mexican Food to Steaks

He's the new executive chef at Tbones at Red Rock Resort.

Chris Keating
Chris Keating
Border Grill

Chris Keating’s on the move. He just went to Tbones Chophouse and Lounge at Red Rock Resort as executive chef.

The former Border Grill at Mandalay Bay executive chef and then head of the Forum Shops at Caesars location got his start in the culinary industry as a dishwasher at age 15, which led him to culinary school at Johnson & Wales University. He went on to become the executive sous chef at Marisol Bistro in Greensboro, N.C., then returned to Bert's Seafood Grill, where he had started his career.

From there he worked at Revival Grill as the executive chef for three years before heading to the Sheraton Four Seasons in Greensboro as executive chef.

He moved to Las Vegas to be the chef de cuisine at Caesars Palace. His success there led to Bobby Flay's Mesa Grill, where he became the executive chef at Mesa Grill at the Atlantis Hotel in the Bahamas.

T-Bones Chophouse and Lounge

Red Rock Casino Resort Spa, Las Vegas, NV 89135 (702) 797-7597 Visit Website

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