Chef Mark Andelbradt is the managing partner and director of Culinary Operations at Las Vegas-based Naxos Taverna. “Naxos Taverna is a story of exemplary culinary experience, purity of flavors and gracious hospitality that captures the spirit of its namesake, Naxos.” Learn about Chef Mark Andelbradt…
Follow at: @Naxos.Taverna; @MarkAndlebradt
Hometown: Chicago
First job: At 19 years old, I was a vegetable entremet cook for The Everest, a four-star fine dining French restaurant by Jean Joho that operated for nearly 35 years.
Favorite ways to spend your free time in NV: When not trying out new recipes with my daughter or staying late in the kitchen at Naxos Taverna, I enjoy catching up on sleep, hiking at Kyle Canyon in Mount Charleston or simply relaxing.
Your biggest accomplishment and why: The opening of Naxos Taverna. Having the opportunity to create a seafood-centric restaurant where I can introduce people to new types of fresh fish while taking culinary risks that are honest and true to the art of food brings me much pride. Cooking on the front grill and hearing the laughter and conversations of guests in the dining room while they are enjoying their dining experience and allowing them to see the food being prepared from the open view of the kitchen gives me a sense of “home.”
The biggest obstacle you overcame: Being that Naxos Taverna showcases several types of fresh fish such as Royal Dorade, Fagri-Sea Bream and Dover Sole — all imported from Greece to the United States — it can be a challenge with industry supply and inventory of the product I am in search for.
Someone who inspires you and why: My daughter is my top inspiration and best client. I love introducing her to new food, which over time has become a great influence to the menu features I create. Also, the staff at the restaurants inspire me daily. My goal is to create a place they are proud to work where mentorship and setting a standard is the priority.
Advice to someone pursuing a career path in what you do: In the culinary industry, it is imperative to have “Teflon-coated” skin, or better known as “thick skin.” There will be times where you will not always hear what you want to hear regarding recipes or dishes you have created, therefore you must be open to comments and constructive criticism. Listening to your guests’ feedback is essential to improve and achieve true growth.
Favorite quote: “Cheap is expensive,” meaning take the time to source quality products rather than taking a shortcut that could cost you more in the long run.
Something someone would be surprised to learn about you: I’ve always had a love for cars so naturally I fawn over NASCAR races and sometimes even partake in driving my own courses at some of the exotic driving centers here in Las Vegas.
What makes someone fabulous: Someone who is fabulous knows what it means to fully immerse themselves in a dining experience, from the starting moment of picking out an outfit that matches the aesthetic of the venue to showing respect to the waitstaff and appreciation for the cuisine that is prepared.