By Bob Barnes
As corporate executive chef at Carver Road Hospitality, Chef Daniel Ontiveros oversees culinary operations for its esteemed and award-winning venues across the U.S. such as Carversteak at Resorts World Las Vegas, Seamark at Encore Boston Harbor, Rosevale Kitchen in New York City, as well as Flanker Kitchen + Sports Bar in Salt Lake City, Phoenix and Las Vegas.
After honing his craft at several Michelin Star and world-class restaurants under globally renowned chefs, the Texas native has proven to be a rising star in the Las Vegas culinary scene in his own right. Vegas Prime Magazine talked with the Le Cordon Bleu graduate to find out what led him to pursue a career in the culinary arts, the path he took that led to his many accomplishments and more.
Can you tell us about your background, early influences and what helped guide you in your decision to become a chef?
I was born and raised in a small Texas town. Some of my early influences for becoming a chef were TV shows such as “Great Chefs of America,” Julia Child and Jacques Pepin. I remember looking forward to family dinner gatherings and to getting up Saturday mornings and watching these shows.
Part of the decision of wanting to become a chef was during high school. I was the only male in home economics class. Lucky me!
Why did you choose to attend Le Cordon Bleu, and what year did you graduate?
I wanted to stay in the state of Texas and found that Le Cordon Bleu was opening a school in Austin, Texas, which made it an easy option. I graduated culinary school in 2006.
Tell us about some of the restaurants you worked at and acclaimed chefs you worked with over the years and which ones most shaped your career?
I have worked in many prestigious restaurants (and with chefs) that helped shape my career. Just to name a few: Chefs Thomas Keller (Bouchon Bistro), Joël Robuchon (The Mansion at MGM Grand), Michael Mina (Nob Hill), David Myers (Comme Ça) and Kerry Simon (CatHouse).
It’s hard to say what restaurant had the biggest influence in shaping my career as every restaurant and chef was unique in its own way. So many thoughts, ideas, expectations and standards from every chef were different.
Carversteak has been honored with Forbes’ “Best New Restaurants in Las Vegas,” Eater’s “Best Steakhouses in Las Vegas” and Las Vegas Weekly’s “Best Steakhouse 2022” and Flanker Kitchen + Sports Bar was named “Best Sports Bar 2024” by Las Vegas Weekly. What makes these restaurants stand out from the rest to merit such honors?
Having so many wonderful accolades for both Carversteak and Flanker is a humbling experience. I think, in my opinion, what makes these two restaurants stand out is the attention to detail that we as a company (Carver Road Hospitality) consistently strive for. Staying current and up to date with trends and being able to shift gears when needed is what sets us apart.
Throughout your career, a lot of restaurants you have spent time at focus on steak. What is it about this culinary style that attracts you, and what have you learned along the way about steak preparation?
Although I have spent much of my career in steakhouses, the foundation was built on classic French cuisine. With that being said, keeping it simple and delicious is the best preparation when developing a new recipe.
As corporate executive chef at Carver Road Hospitality, what do your duties entail?
As corporate executive chef for Carver Road Hospitality, some of my duties are to conceptualize new ideas, menus and focus on developing younger chefs by creating opportunities as well as maintaining a positive team culture among daily operations and financial responsibilities.
What is your passion outside the kitchen? How do you spend your time when not at work?
My biggest passion is family as they are the biggest supporters. A few of my hobbies include mountain biking, jiu jitsu, wrestling and fishing.
More: Carversteak.com + FlankerLV.com
