About

Chef Anthony Vidal was raised in Bronx, New York; he spent his childhood growing up in a struggling single-parent home. When his mother was away at work Vidal began his cooking experiments in the kitchen. During his teenage years he kept busy playing sports and worked at a local grocery store bagging groceries. Vidal was soon promoted to the Deli department where he made sandwiches and salads. His passion was obvious from a young age when his cousin LISA encourages him to go to Chef School and further explore his talent in the culinary arts. While having a full time job and he being anxious drove him to take grave yard classes for two years. In 1995, Vidal began his career in the restaurant industry after graduating from New York Restaurant School. A position with the Cheesecake Factory led him to Pasadena, California in 1998. Vidal continued to move up in the restaurant ranks and worked with the Cheesecake Factory to open the Grand Lux Café in the Venetian Hotel and Casino in Las Vegas. Next Vidal opened the Rock Lobster in the Mandalay Bay Hotel and Casino and then returned to the Cheesecake Factory, opening new locations in Arizona. In 2000, Vidal left The Cheesecake Factory and his thirst for knowledge and wanting to learn all the techniques in the kitchen. He worked for 2 more restaurants. Then he went to work alongside the James Beard Award nominated Chef Carlos Guia at Commander’s Palace on the Las Vegas Strip. When restaurant entrepreneur Jim Rees offered Vidal an exciting opportunity to open a brand new, edgy restaurant called Hash House A Go Go. Vidal took the position in 2005 and Hash House A Go Go opened to tremendous praise. A year after opening, Vidal was promoted to Hash House A Go Go Executive Chef. Vidal’s passion for food and life is evident as he continues to give back to the community. He has lent his chef skills to assist in raising money for many non-profit organizations throughout the years such as Candlelighters Childhood Cancer Foundation of Nevada, the Nevada Restaurant Associations Pro Start mentor program and deeding those in need at St. Therese Center and Children’s Heart Foundation, March of Dimes, CCSD, The American Heart Association, Embracing Project, Pets for Vets. Chef Anthony Vidal’s awards include: 2008 Certificate of recognition nominee for NRA Restaurant Employee of the year 2008 Senatorial Certificate of congratulations for Restaurant Employee of the year 2008 The Office of the Governor Certificate of Congratulations for Restaurant Employee of the year 2011 Fist place for Silver Ridge Health Care Cooking Challenge 2012 CCSD Superintendent Commendation for outstanding work and dedication to the success of students in Clark County 2012 World Food Championship Top Ten in Best Burger category 2013 World Food Championship Top Ten finalist in Bacon category Chef Anthony has also been named the 2012/2013 Face for the American Heart Association, which to this date he still supports year after year. He is also an Ambassador for Certified Angus Beef.

Education

• Making it Happen
• New York Restaurant School
• Walton High School

Favorite saying

• ""There are three things you will not find in my kitchen. Heat lamps, microwaves and frozen food.""