Here’s some good news for anyone with a sweet tooth: Chef Doug Taylor has returned to Las Vegas. For those of you with short memories, Taylor came to town to run the dessert program for Michael Mina at the much-missed Sea Blue in MGM Grand. He then took a step down to serve as a sous chef in Mario Batali’s local pastry division. (He quickly advanced to run the entire show.) Along the way he did some educational work, and was a major player in the farm-to-table movement, opening the Bet on the Farm market, Las Vegas’ first indoor farmers market.
Taylor left us two years ago, opening Batali’s Pizzeria Mozza in San Diego before spending some time in Seattle. But he’s back, taking over the popular Art of Flavors gelato shop on the corner of Oakey and Las Vegas boulevards.
He’s aware of the fact that his new project already has a serious cult following, due in large part to the reputation of its former chef Desyreé Alberganti, who is now helming her own spot, Gelatology. But Taylor’s determined to put his stamp on the place. “We’re moving forward and getting back into the groove of going after local products and quality products, and making everything in house, from scratch.”
“This is my baby all the way,” he assures me. “We just redid the menu and are in the process of continuing to redo it. I’m definitely going to make it my own and take it from there.”
So while the weather is still a bit chilly today, anyone who’s lived in Las Vegas for any length of time knows that the triple digits are just around the corner. And when they get here, I’ll be the first in line to sample Taylor’s creations.