Diablo's at Monte Carlo Appoints Executive Chef
JULY 23, 2007. The Light Group has hired No'e Alcal'a as executive chef for Diablo's Cantina. Opening in September at Monte Carlo Resort & Casino, Diablo's Cantina is the company's third restaurant venture. Alcal'a was formerly executive chef at Pink Taco at Hard Rock Hotel in Las Vegas.
Serving "cross-the-border" Mexican, Southwest and American cuisine in a lively, fiesta-like atmosphere, the Diablo's Cantina menu items will include a cross between south-of-the-border favorites such as the Diablo's Skirt Steak Nachos and Spiced Grilled Shrimp Quesadilla plus a unique spin on some traditional American classics including The Diablo Death Wings, spicy chicken wings served with a smoked jalapeno blue cheese sauce, and signature Diablo's 15-ounce Burger. In addition, Diablo's will offer an array of salads and appetizers, taco and burrito combinations and sandwich and meat platters.
Alcal'a's s inspiration for food started at an early age. Growing up in Tepatitl'an, Mexico, 30 minutes outside of Guadalajara, he began cooking at age 12 while helping his mother with her at-home catering business after school. Curious to expand his talent for home-style Mexican cuisine, he began taking culinary classes in Guadalajara, and eventually moved to Southern California in the early 90s to pursue his career.
Alcal'a took a job at a steakhouse franchise and, like most aspiring chefs, began working as a dishwasher, but over the course of three years, moved his way up the ranks and eventually worked as a cook. Anxious to apply his knowledge of the restaurant business, he returned to Mexico and opened his own restaurant, La Cocina. Through this endeavor he cultivated his talent for cooking Mexican cuisine but realized he still had more to learn.
In 1999, Alcal'a moved to Las Vegas and pursued his associate degree in culinary arts. While completing his degree, he worked as a line cook at the Hard Rock Hotel. His training, combined with his natural talent, accelerated his career path and in 2003, he was promoted from Sous Chef to Executive Chef at Pink Taco.
Brian Massie, The Light Group's Corporate Executive Chef overseeing all restaurants, which include Fix Restaurant & Bar at Bellagio, Stack Restaurant & Bar at The Mirage, and Diablo's Cantina at Monte Carlo, comments, "No'e's Mexican and Southwest upbringing and impressive experience working with the cuisine will help to ensure that we deliver an authentic taste profile for all our food items. This, along with big, clean presentations, will keep customers coming back for the food as well as the fun atmosphere."
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