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When The Venetian Las Vegas quietly wrapped a $1 billion renovation this year, it wasn’t just the hotel rooms and casino floor that got a glow-up. The Strip’s dining scene did, too. Enter Cote Korean Steakhouse, the cult-favorite New York import known for its Michelin-starred pedigree, premium dry-aged beef, and sleek, high-energy dining rooms. Its new Las Vegas outpost (now open inside the freshly revamped Venetian) is polished, confident, and very much in step with the resort’s next era.
We attended Cote Las Vegas’ grand opening party—an evening that felt equal parts buzzy steakhouse debut and Vegas spectacle—and caught up with Chef David Shim, Executive Chef of Cote Korean Steakhouse, to talk about the cooking tools he actually relies on in the kitchen. Forget gimmicks or flashy gadgets: Shim’s approach to gear is rooted in consistency, feel, and trust. The kind of philosophy that separates cooks from chefs.
The post Scouted: A Michelin-Starred Korean Steakhouse Chef Shares the Pan He Uses for Almost Everything appeared first on The Daily Beast