Big chef news coming out of two of Blau & Associates’ restaurants on the west side. First up chef Micah Waltz, who was promoted to executive chef at Andiron Steak & Sea at Downtown Summerlin. Waltz, who was part of the opening team at Blau’s Made LV at Tivoli Village, was promoted right around the time Andiron started brunch back in December. Before joining Made LV and Andiron, he worked at Sensi at the Bellagio as well as at Jean Georges Steakhouse at the resort.
During his time as Sensi, Waltz slightly overlapped with newly appointed Honey Salt executive chef Robert Camacho, who just started his first week at the farm-to-table concept restaurant. Most recently, he was the executive sous chef at Daniel Boulud’s DB Brasserie at the Venetian.