Scott Pajak is the Chef de Cuisine at the high volume Lagasse’s Stadium at The Palazzo. It sets the standard for Sports Bars in Sin City. He’s been with Emeril Lagasse since 2002 and was promoted to his current position in May of 2011.
Growing up in Lancaster, NY, Scott Pajak could often be found in the kitchen – cooking chicken noodle soup and sauces with his grandparents, or helping his dad tend the grill and savoring the smoky aroma of barbecue.
While studying at UNLV, he worked in numerous restaurants around Las Vegas, including Planet Hollywood, New York New York Casino and TPC Country Club, where he prepared meals for participants on the PGA Tour.
In 2002, Pajak entered the kitchen at Emeril Lagasse’s seafood eatery Emeril’s New Orleans Fish House as a line cook. Over the next 9 years, he would work in nearly every position in Lagasse’s kitchen, from saucier to butcher, eventually rising to the post of sous chef. He helped write the restaurant’s daily menus and showed off his creativity as he cooked for guests at the chef’s kitchen table.
For Monday Night Football Chef Scott adds nightly specials creatively themed to the cities of the teams playing. For “Big Game” Sunday viewing Chef Scott is featuring a Tomahawk Bone-In 32 oz. Ribeye with Mashed Potatoes. The guest can kick it up with the addition of Sauteed Mushrooms & Onions, Sauteed Lump Crabmeat, Seared Foie Gras, Sauteed Lobster Meat or Alaskan Mini Crab Legs.
Chef Scott also has appealing specials for Christmas Eve & Day 2016 as well for New Year’s Eve.
Bring on the kicked-up wings and we’ll talk hearty tailgate food (and more) with Chef Scott.