DeWayne Pierce is the Executive Chef at Salt & Ivy Café and Patio Bar at ARIA Resort & Casino, Las Vegas. His culinary journey in Las Vegas began as a line cook working for celebrity chef Emeril Lagasse at Delmonico Steakhouse. His passion and skill for the culinary arts prompted him to keep growing in the field and after five years, he joined MGM Resorts International, global entertainment and hospitality leader, where he worked within restaurants at MGM Grand, Mandalay Bay and The Mirage.

His first few roles within the company were at Mandalay Bay where he served as a Saucier at the former Mix Lounge, and then later advanced to Sous Chef roles in Banquets and Garde Manger where he elevated menu standards and developed new recipes for the department. From there, he served as Assistant Room Chef for the former Bayside Buffet and then transferred to work as a Sous Chef for legendary chef Michael Mina at StripSteak.

The passion for new opportunities led Chef DeWayne to move down The Strip to The Mirage where he was Assistant Room Chef at Carnegie Deli. In this role he was responsible for menu development and administrative duties including budgets, payroll, schedules, and daily operations. He then transferred to Beerhaus at The Park followed by Avenue Café at MGM Grand, serving as Executive Chef at both venues. Here, he utilized his extensive experience to organize and execute exclusive on-site activations with partners such as the NHL All-Star Game and Pac-12, consistently maintaining the highest standards for kitchen sanitation and safety; presenting exceptional cuisine; and building strong brand awareness for first-class hospitality at the two restaurants.

In December 2023, Chef DeWayne transitioned to Salt & Ivy Café and Patio Bar, a California-coastal inspired restaurant, at ARIA where he currently serves as Executive Chef. His work in this role includes enhancing the restaurant’s vision for providing an exceptional guest experience through elevated interpretations of American dishes. Pierce also provides mentorship and guidance to his team to ensure the best quality, service and offerings are provided daily. With over 20 years of dedication to the MGM Resorts International brand and serving in various roles as a talented chef leader both in and out of the kitchen, Chef DeWayne remains an extraordinary and innovative force in the culinary world.

In his leisure time, Chef DeWayne enjoys spending time with his family, including his loving wife and three beautiful children; watching Philadelphia sports, and going to the movies.

Do you have a favorite time of the year or set of ingredients that you look forward to working with?

Winter is my favorite time of the year. I love comfort foods such as stews, soups, chili, Rotisserie-style chicken, casseroles and hearty desserts that come with the season.The best memories during this time are made at home with my family and enjoying a holiday dinner together. I put a lot of care into the dishes I make because I’m sharing them with my loved ones.

What would you do if you weren’t a chef?

If I was not a chef I would be involved in technology – working with computers and building programs or applications. I recently built my own arcade because I couldn’t find anything on the market to deliver the experience I wanted as a gamer. It was challenging but a lot of fun to create and see my vision come to life.

 Do your personal preferences influence the menu at all?

My personal preferences influence the menu to a certain extent as a result of the expertise and skill I carry working as a chef for over 20 years. I like to keep menu items fresh, exciting and current with what guests are craving today, however, it is a team effort to confirm new menu items and bring them to Salt & Ivy’s menu. As part of the decision-making process, ARIA’s executive F&B team and I conduct multiple tastings so that we can discuss what we like and make recommendations for any changes before the dish makes it on the menu. Working alongside industry professionals who are committed to delivering the very best quality and offerings at the restaurant, along with excellent collaboration along the way, is one of my favorite job roles as Executive Chef.

What do you think is the most over-hyped food trend currently?

I don’t know if I can pick an over-hyped food trend because it really is up to the guest/consumer on what they want their experience to be during a meal. If I had to pick something, I would say there are select ‘food hacks’ on TikTok that would not work for me. I’ve watched videos where a creator wants to make a food item quickly and there are steps in the process that are missed or compromised, which in the end have a negative impact on the outcome of the dish.

    When are you happiest?

I am the happiest when I’m at home with my family which includes my wife, two daughters, son, cats and birds. It’s a busy household but I love every minute of it.

One of my favorite at-home activities is cooking with my daughter and seeing how she embraces the chef lifestyle through her own lens. Recently we were making a sauce together and she was moving around the kitchen staying ‘behind,’ checking the flavors to make sure everything was on point and asking me questions about the preparation. I couldn’t help but stand back and smile as I watched her having so much fun. It not only made my heart happy, but it was the time spent together that was most meaningful.

    When you’re not in the kitchen where can you be found?

When I’m not in the kitchen I love to be outdoors. This may include a hike at Mt. Charleston, taking my daughter to the park, or enjoying a family BBQ.

    Where is your favourite place to dine?

Las Vegas has an incredible dining scene with an array of talented chefs. It’s hard to pick just one so I’ll give you two! If you’re looking for a dining destination on the Las Vegas Strip, I recommend Din Tai Fung at ARIA. The Pan-Asian concept is renowned for its steamed dumplings, namely the Xiao Long Bao, along with an assortment of vegetable, meat, seafood and dessert selections. Guests are always greeted into a warm and friendly environment and the staff goes above and beyond to offer world-class hospitality on a consistent basis. I always know whether I’m dining with friends, family or colleagues that we’ll get an exceptional experience.

When it comes to off Strip dining, I enjoy Grape Vine Café, Wine Bar & Cellar. The Italian restaurant has great food and a fantastic wine list. One of my favorite dishes to order is the Chicken Marsala-  thinly sliced cutlets sauteed in marsala wine sauce and served with mushrooms, seasonal vegetables and roasted potatoes. The flavors are off the charts.

    What’s your favourite takeaway or comfort food?

I love snacks – soda, candy, donuts, popcorn, French fries, potato chips and ice cream to name a few. One of my all-time favorites that I grew up on and still enjoy to this day are Peanut Butter Kandy Kakes, a cake with chocolate flavored coating and peanut butter filling. Terribly addictive !

What makes the local food scene so exciting?

The local food scene is exciting because it’s always changing and that is what makes it a must visit destination to guests from all over the world. The city has many creative minds – from chefs to sommeliers to F&B professionals – who are always innovating fresh, new and unique ideas that will captivate the consumer and deliver a special culinary experience. These ideas come to life and the story is told through media outlets and social media which provides worldwide exposure and buzz, along with driving business to the venues. Las Vegas is a great city to work and play in and I’m happy I get to be a part of both worlds.

Which is the dish you’ve created that you are most proud of and why?

When I was at Avenue Café at MGM Grand, I had the opportunity to tap into my creativity and change the whole menu. The team and I came up with some fun dishes. One of the highlights was a dish called Chilaquiles Divorce, two eggs any style served on thick tortilla chips and topped with queso fresco, green onions and sour cream. A red and green sauce were drizzled on the chips as well marking the plate being split into two. It was delicious.

You’re having friends over for dinner tonight. What’s on the table?

If I’m having friends over for dinner tonight, I would serve Oxtail. The dish has such a great aroma, rich flavors and is one of the best cuts of beef. I’d have everyone sit down to chat while the Oxtail slow cooks and then invite them to the table to enjoy the delicacy with cream of polenta and a nice glass of red wine.

 Name your favorite city that has it all: food, culture, and nightlife.

Las Vegas has it all – food, culture, nightlife, entertainment, arts, attractions – the list goes on and on. It is one of the most sought after destinations on the planet because of world-class experiences, first-class hospitality and renowned talent that make the city so special. No one does it like Vegas. Outside of Las Vegas, the other two cities I recommend are Philadelphia and Chicago. I lived in Philly for 25 years and love the local feel of the city. Everyone knows where the best spots are for pizza, cheesecakes, hot dogs, soup dumplings and ice cream and they were all mom-and-pop style venues that locals supported. From breakfast to late night dining, the city has some of the best comfort foods in the country.

Chicago also has my heart as they have an incredible scene that incorporates food, culture and nightlife. One of my favorite events is Taste of Chicago, a culinary food festival that features Chicago restaurants, food trucks and pop-ups by guest chefs. The food offerings are amazing and feature Chicago-style pizza, hot dogs and barbecued ribs plus ethnic and regional foods. Entertainment, fireworks and more family-friendly activations are part of the event and round out the full experience. It’s a lot of fun.

Can you tell us more about the cuisine at your restaurants?

Salt & Ivy Café and Patio Bar provides a casual dining experience with indoor and outdoor seating. Guests can enjoy breakfast classics, light healthy fare and elevated American favorites in a relaxed setting. The patio overlooks the lush pool deck, serving as the ideal backdrop for breakfast or lunch. Highlights of the menu include:

• Dutch Baby Pancakes, German pancakes served in a cast-iron skillet with choice of:
  • Mixed Berries: lemon curd, mint
  • Seasonal Dutch: bing cherries, almonds, Chambord cream
  • Signature Dutch: rocket arugula, burrata, organic egg, prosciutto, asparagus
• Avocado Toast, turmeric bread, avocado, pesto, heirloom carrots, radish, cucumber, goat cheese, organic egg, honey vinaigrette
• Tomato Burrata Salad, heirloom tomato, premium burrata alla panna, basil oil
• Steak and Eggs, grass-fed ribeye, two organic eggs, hash browns and chimichurri
• Southern Style Grits, Carolina gold rice grits, creole cheddar, tomato, candied bacon, cajun shrimp, organic egg

Chicken and Waffles, Mary’s free range chicken breast, praline crumble, bourbon maple syrup, candied peppers

Chicken and Waffles

Salt & Ivy at ARIA Resort & Casino, Las Vegas

Ingredients:

Fried Chicken

• 5 ea. Chicken Breast
• 2 cups A.P. Flour
• 1 qt. Buttermilk
• 4 oz. Local Honey
• .25 cups Hot Sauce
• 1 tsp. Salt
• 1 tsp. Black Table Grind Pepper
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 3 Tbs. Smoked Paprika
• 1 tsp. Cayenne Pepper

Waffle

• 2 ea. Whole Eggs
• 2 cups A.P. Flour
• 1.75 cups Whole Milk
• .5 cups Melted Butter
• 3 Tbs. White Sugar
• 4 tsp. Baking Powder
• Pinch of Salt
• 1 tsp. Vanilla Extract

Garnish

• 1 tsp. Chives
• 2 Tbs. Sweety Drop Peppers

Sriracha Syrup

• .5 cup Maple Syrup
• 2 Tbs. Sriracha

Directions:

Waffles:

1. Mix dry ingredients together and mix wet ingredients together, but keep them separate.
2. Slowly add the dry ingredients to the liquid mixture until batter is formed; scrape sides to ensure everything is incorporated and there are no lumps.
3. Heat waffle maker and spray with cooking spray.
4. Add batter and cook until waffles are golden brown.

Chicken:

1. Heat oil to 350 degrees. Wash chicken.
2. Pound chicken with a mallet and set aside. In a large mixing bowl, add 2 quarts of buttermilk and .25 cups of hot sauce.
3. Submerge chicken and soak for 2-4 hours.
4. Mix together the flour and all dry seasoning.
5. Adjust season flour to taste.
6. Keeping 1 hand wet, and 1 hand dry, shake off excess buttermilk from chicken and then coat evenly in flour.
7. Fry in batches until Chicken reaches a minimum cooking temperature of 165 degrees.
8. Garnish with chives and Sweety Drop Peppers.

For Sriracha Syrup mix 1/2 cup Maple Syrup with 2 Tbs Sriracha. Heat and serve.