Trading in the Wrestling Mat for a Chef Hat: Chef Vic Vegas' Journey

What happens when a would-be professional wrestler trades his spandex for an apron? We found out when we sat down with the charismatic and talented Chef Vic Vegas. Vic shared his unique journey, the highs and lows of his career, and how he went from wrestling school dropout to culinary sensation on Bar Rescue and creator of the popular Las Vegas eatery, Sinful Subs. 

As we dug into Vic's amazing story, he regaled us with tales of his time on Bar Rescue, his co-hosting experience on Late Night Chef Fight with Leila Ali, and their unforgettable late-night adventures in Chinatown. An unexpected twist in Vic's journey was a failed business venture across from UNLV. However, every cloud has a silver lining, and for Vic, it was the birth of Sinful Subs

And it's not just about food for Vic; he has a genuine love for his city and its burgeoning restaurant scene. He shared his role as a food contributor for Real Vegas Magazine, and even gave a shout-out to Nicholas and Company, a family-owned food distribution company. As we wrapped up our chat. Tune in for a delightful and inspiring conversation that takes us behind the scenes of the Las Vegas culinary scene with one of its most engaging characters.

Transcript

Speaker 1 0:15

Hi Vegas, welcome to Vegas Realty. Check your local Las Vegas news show where we film every Thursday at 9.30 and shoot our podcast live. So I'm Tiana Carroll. Welcome to the show.

Speaker 2 0:26

I'm Trish Williams. Thanks for tuning in. This morning. We have a great guest with us, chef Vic Vegas. We are so excited to talk with him and hear about his story because we were talking a little bit before the show. So just to give you a rundown about Chef Vic Vegas he's the chef on Bar Rescue. For nine years the reality TV show Bar Rescue. He's been on the next. He was Next Food Network star season seven and hosted and appeared on various food and TV shows. Also the creator and owner of Las Vegas local Sinful Subs.

Speaker 2 1:04

If you have not been there, check it out, we're going to talk about that a little bit and a food writer for Real Vegas Magazine. So we have an amazing guest today and we look forward to hearing everything you have to say.

Speaker 3 1:16

I'm so happy I get to hang out with you two. Finally, right, we're always at events and there's always, like so many things going on where we can't really hang out like this, so I'm looking forward to this.

Speaker 2 1:25

We're excited too. Before we get started, we're going to open up with some inventory numbers, but even before that. I need to ask you a favor, chef. I didn't tell you about this before, but my sister, nicole, is a huge fan of yours, and if you could just give her a quick shout out, it would make her day.

Speaker 3 1:43

Nicole, how are you, my friend? It is an absolute pleasure and an honor, and thank you, I appreciate you right back.

Speaker 2 1:49

She's going to be so happy today.

Speaker 3 1:50

Okay, so Tiana, do you?

Speaker 1 1:51

want to talk about your story.

Speaker 2 1:53

Okay. So, tiana, do you want to talk about our numbers, our local real estate numbers?

Speaker 1 1:59

Shoot. I started the show and wasn't prepared. Okay, yes, I got it. So little changes in numbers, but little changes relatively the same. We're at 3,420 single family homes on the market with a. Did you see the increase in the contingent upon sale? There's a lot of contingent upon sale 54 of them out there. Which means people are fighting over property, is all that tells me.

Speaker 2 2:25

Well, also, it's an indicator that a lot of people that are buying homes have to sell their homes, because there's 54 people right now that are in contract on homes that have to sell another home to be able to move forward with the current contract. So that makes sense. Our sold numbers are doing well 450 for the week.

Speaker 1 2:42

Yeah, they ticked up from last week, but we knew they would end of the month. It happens. Yeah, and 381 price reductions Getting smaller and smaller.

Speaker 2 2:52

Yeah, yeah, it's competitive out there.

Speaker 1 2:55

It's up from a few months ago, but that's still a good number.

Speaker 3 2:57

Well, because it did that crazy jump right Interesting market we're in.

Speaker 1 3:01

It is. We don't have any inventory and we still have action out there. We're getting into bidding wars now and over appraised value offers which we thought by mid-summer. We'd sort of slow down and no.

Speaker 2 3:16

Fourth of July. My fourth of July rule did not pan out this year. For a week it slowed down. I've always said every year fourth of July the market stops and slows down because it's like hot. I don't know if it's the heat, but it just happens every year. But this year it was like a week. It happened for a week it was slow and then it just it's gone crazy again.

Speaker 1 3:35

I didn't even have that slow week. I'm like wait, I'm supposed to be off, it's summer, this is my break.

Speaker 2 3:40

No, this is vacation time for realtors.

Speaker 1 3:42

This is not my break. I am working.

Speaker 2 3:44

Yeah, they're all working hard right now. So, chef, do you want us to call you chef Vic, chef Vic?

Speaker 3 3:52

Vic, where are you from, mr Vegas? Mr Vegas, he's a little friend.

Speaker 2 3:55

Do you know where we are? Yeah, so you were telling us earlier on the show that the name Vic Vegas came actually from a previous. You were going to be a professional wrestler.

Speaker 3 4:06

Well, I was going to at least try to become one.

Speaker 2 4:08

Okay, all right.

Speaker 3 4:10

Fast forward with the love I put into things. You know, not being the biggest guy on earth, I think you know other things would have definitely got me the job. And you know, of course we all want to be something extreme as we're growing. It's usually something we like, yeah. But what happens is, you know, you put your mind to it. Things start happening where it almost starts happening, and things were going to start happening. I was getting ready to go away to a wrestling school in the South and I hooked up with a few promoters.

Speaker 2 4:40

Okay.

Speaker 3 4:41

And you know again for not being the biggest guy. These guys were interested in me. You know my personality and I was a little stocky then and really wanted to be that guy.

Speaker 1 4:49

Yeah, and you're charismatic, that comes across.

Speaker 3 4:52

Yeah, so you know, I had at least a few of the attributes and wanted to do it really bad. You put that all together. It's a good pursuit.

Speaker 2 4:58

Yeah.

Speaker 3 4:59

But then of course reality kicks in and you have a family and you have to work, and then real things have to happen and it's like whoops, the record has scratched family first you know, oh, absolutely, family first.

Speaker 3 5:13

You got to put your family before yourself, and so that's what I did. I just I got in the kitchens and I started working like in the dish rooms and like just a crazy hot, hard parts of the worst situations. To you know, get my chops in there so I could work on becoming something. Did you go? Yeah, absolutely, it worked out.

Speaker 2 5:36

Did you go to culinary school or did you just start in the start in the? You know the kitchen and work your way through it?

Speaker 3 5:44

The school I wanted to go to, as we said, was wrestling school. So, there wasn't even time to go to a school. Yeah, I had to go to work.

Speaker 1 5:51

Yeah, he was thrown right into it.

Speaker 3 5:53

Oh, I had to get right in there.

Speaker 1 5:54

That's the best experience, though.

Speaker 2 5:55

Yeah.

Speaker 3 5:56

I had to get in there. You know I had previous like kitchen experiences. I worked at Burger King and like delis and stuff like that. You know I always had it in my heart to want to be in a kitchen environment.

Speaker 3 6:04

And when I had to really do it, do it in real restaurants. Yeah, I had to start off as a dishwasher, you know all the way, all the way at the bottom and put the dreams to decide and just start. You know, being more of a fan than someone trying to pursue the fantasy of being a wrestler.

Speaker 1 6:18

Still a wrestling fan then.

Speaker 3 6:19

I am still a wrestling fan.

Speaker 1 6:21

Yeah, I definitely am.

Speaker 3 6:23

I love it.

Speaker 3 6:23

You know, and you know, the interesting part about all this is and this is the funny part that we were discussing earlier that a lot of people don't know Everyone's like how'd you get your chef name and I'm like, well, it actually wasn't my chef name, it was what my wrestling name was going to be and who I am, and I just I kept it, you know, and I took that same charismatic energy and put it into my chef. As I started growing as a chef and making all my real life chef accomplishments, and my character that I never got to use in that started somehow getting infused into the chef and somehow, next thing you know, we're on TV very many years later straightening people out in kitchens.

Speaker 2 7:08

Wrestling them down in their bars.

Speaker 3 7:10

They're very bad to the bone man next to me, jt you know, Crushing these guys like we'd be wrestling them.

Speaker 2 7:18

How did you meet Taffer? He is. I love Bar Rescue. He is a great guy and he is like whips people into shape in there. It is such a great show. So how did you come across him?

Meeting Leila Ali, Working on Bar Rescue

Speaker 3 7:32

Taffer and myself. We just connected by being in the industry. I talked to Taffer even earlier in the years before I even started going on Bar Rescue, because he was always like cool to me, you know, like he saw something and he had the idea of getting me on some of the original Bar Rescues. Believe it or not, the network wasn't quite ready for me at that point.

Speaker 2 7:51

We joke about it today.

Speaker 3 7:53

Hey, you know, I was just. You know, at that point it was Spike and Spike wasn't. Even though they were the man's channel, they still didn't want that much of edge yet, and I guess I came with a lot of edge.

Speaker 2 8:06

Is it the tattoos or the?

Speaker 1 8:08

The pierce, the muscle or the ball. Okay, here's the twist. Here's the twist, though.

Speaker 3 8:12

But then Food Network, which I don't think is as hardcore as Spike. Last time I tried to.

Speaker 2 8:17

Yeah, you would think Food Network would be way more conservative than Spike.

Speaker 3 8:21

yeah, it took me and I got to intern with them and be on the next Food Network star and intern with Flay and Giada and all those guys for like three months. What a great experience, yep.

Speaker 1 8:32

Absolutely, and that's like a dream.

Speaker 3 8:34

And then I filmed the show and then when I was done and time went on and the show came out and chopped and all that passed Taffer had reached back out to me and we reconnected and he gave me the opportunity to join him in Houston for my first episode ever Okay, For the first one of 25.

Speaker 2 8:51

Yeah, and what year was that?

Speaker 3 8:53

Wow, that was nine years backwards, so. Yeah, don't look at us 15, 14.

Speaker 1 8:58

I don't like that.

Speaker 2 8:59

You only started deducting things 2014. So it was 15. So 2014 and.

Speaker 3 9:05

I've been so blessed and fortunate to be able to stay with those guys and make some real stuff with them, capturing real stuff that's happening.

Speaker 2 9:14

Yeah, I've been to some of the bars in Vegas. That got redone.

Speaker 3 9:18

He went on a COVID mission After COVID, he's like I'm gonna stay in Vegas because that's my home now.

Speaker 2 9:25

It was our fix and stuff.

Speaker 3 9:27

He was dead serious about that.

Speaker 1 9:28

Hey and we appreciate that. That's what he did.

Speaker 2 9:30

Yeah, we appreciate it, we need it yeah.

Speaker 3 9:33

So that's how I met him Just working hard, being able to be seen and noticed by someone like him to take an interest in you. Absolute honor in this lifetime, oh yeah.

Speaker 1 9:42

Experience. Yeah, it's beautiful, that is amazing, but I always think that when you're authentic self, which you've always been, that you attract the right people in the right situations.

Speaker 3 9:53

It's when you're hiding behind a mask that your tribes can't find you Right and, in the process, learning as we go, because if there's something we want, we do have to shape ourselves on the journey to reach that goal. Oh, absolutely. Trialing ever along the way. Yep, you're not always gonna be as great as you are. When you finally cross that line, you gotta get there and you can.

Speaker 2 10:12

There's always room for growth. I was gonna say you never stop, you never cross that line, You're always working towards something. Yeah.

Speaker 3 10:20

So that's what's up with that.

Speaker 2 10:21

That are right. What kind of shows have you hosted? You've hosted various TV shows, just a few or two, I actually you guys remember Leila Ali, from one of all people. Oh yeah.

Speaker 3 10:34

The Great One's Daughter.

Speaker 1 10:35

Yeah, yeah, yeah yeah.

Speaker 3 10:37

It was just such a fortunate experience that, after Food Network and a couple bar rescues, some chops, a couple food battles, it got me in a position where I was casted to co-host a show with Leila, and it was a local show but it was national. It was on the FYI channel. It was called Late Night Chef Fight.

Speaker 2 10:57

Late Night Chef Fight. We're gonna have to check out, leila.

Speaker 3 11:00

It was until three in the morning. That's what I mean. Here we are again. You're wrestling again. Now I have the boxing legends daughter, who is a boxing legend herself.

Speaker 1 11:08

Right, she's pretty bad ass. Can I say that she's a?

Speaker 3 11:11

character that I stood with now gets me with her. You know what I'm saying. So it's like here we are like if things are supposed to happen, they're gonna happen, and we were fortunate. This is when FYI first got started. It was hard to even get a show for one season. We were able to do two. We did 16 episodes together.

Speaker 2 11:28

And.

Speaker 3 11:28

I got to actually take what I learned and twist it into hosting, and that prepared me for future things that you know when they come down the road I'll be able to get in there and take the lead on something fun.

Speaker 2 11:41

That's amazing, and wow to meet Layla in that journey too. She was so cool, was she?

Speaker 3 11:47

Yeah, I would take her to places Like we used to go to like Chinatown after we'd film and eat Chinese food. Oh yeah, Like, really like on the morning, the midnight, yeah yeah, best late night spot is Chinatown man.

Speaker 3 11:58

Yeah, so no, it was so great working with her and, you know, being able to be in Vegas film a chef food fight show, because I used to compete and part of the reason why I got to be able to host the show is because I knew their side of the competitors and what they had to go through. So they put me in there, so I knew what to go to highlight and focus.

Speaker 2 12:19

Right, I was the action man.

Speaker 3 12:20

She was the one staying. Still, I was the one running around jumping into the trucks with everyone.

Speaker 2 12:25

So is she in culinary whatsoever? I didn't know she had any, just a passion.

Speaker 3 12:31

What happens is is when you make major accomplishments and life becomes good. You know, it allows you to pursue your hobbies.

Speaker 2 12:38

Yes.

Speaker 3 12:39

You deserve to pursue from reaching your goals. And that's what it was she had more time to spend with her passion and pursue it. And what happens is is if you have enough time to put into something, you become good at it.

Speaker 2 12:51

Oh yeah.

Speaker 3 12:52

Again. You know she became a boxing champion, so I'm thinking she could do anything. Yeah, yeah.

Speaker 2 12:58

Yeah, absolutely.

Speaker 3 13:00

So these amazing people I meet, it's just, it's a blessing.

Speaker 1 13:02

Yeah, and so after you meet them, do you guys take those people in your life?

Speaker 3 13:07

It depends what level they're on, and you know some people on like the massive high levels. You know, like even Taffer he gets busy. They got so much going on. I know the fact that they can give you a minute and, you know, say happy Father's Day to you or something like that. That's amazing.

Speaker 1 13:19

Oh, yeah, yeah, that's awesome.

Speaker 3 13:20

And you know you don't expect it. You see them when you see them. But when you do see them, it's like you saw each other yesterday and the respect is always there, especially when you made history with them and excellent accomplishments that everybody saw.

Speaker 2 13:32

Yeah, that's great. Are you still doing anything with bar? Is bar rescue still filming or any future seasons coming? It's working that way back.

Speaker 3 13:38

Yeah, yeah, you know, what happens is we knocked out a whole bunch last year actually did quite a few last year because we had to do some catching up from the lack of COVID episodes that we weren't able to do. Two years shut down and so did a whole bunch last year. A lot of nice new bar rescues floating out there. You know that I was able to partake in. But it seems they're working it where they're trying to get it rolling again because the show is loved and embraced.

Speaker 3 14:02

It is left, it is left. People are like rooting for it, so I don't see it going away.

Speaker 2 14:07

Yeah, I rarely watch anything on TV, I'm just not like a TV person. But I will binge Netflix bar rescue yeah.

Speaker 3 14:15

That's great, that's great, that's great. So that is Just an honor to be part of that in this lifetime. You know Show that is in its over 250 episodes. It's on every Sunday. You know, once you get to be in a certain amount of them, there's reruns on every Sunday. So you can very well be on television every week just by being part of that, from the new ones to the ones that come out again.

Speaker 1 14:37

Is that weird being on TV? You walk in down the street. People are like, hey, Vic Vegas, you know what?

Speaker 3 14:44

It's very interesting because it's why you're on TV. Like, yeah, I wanted to be a wrestler but I wound up infusing that passion into my career that I have and it got me out there. So I got notoriety for my hard work and when someone sees me, it's from working in that kitchen washing them dishes and still believing in my Vic Vegas and just keeping it all in going. So no, it's more cool than anything. It's so appreciative.

Speaker 3 15:10

Yeah, that's awesome when someone wants to take a photo. It's like I want to take a photo with you because thank you for watching me.

Speaker 1 15:15

Yeah, yeah, yeah. So I've been in public with you and you are so kind and so gracious and people really do love you. I mean, they are very excited to be there and you are so cool and so humble.

Speaker 3 15:26

It's a long road, you know. We learn as we go. It wasn't always 100% humble. I was a loud chef at times back in the day, you know I was learning which you're not loud.

Speaker 1 15:34

That's all I can't see it.

Speaker 3 15:36

But you know what I mean. Like some of us chefs, we went through like a tough guy chef phase for like a couple of years where you know, and some of us got through it, some of us kept it and some of us utilized it more for the lesson of how to be with people as you go. Right, that's why I'm probably fortunate enough now to have good culinary relations with people.

Speaker 2 15:55

That's great and uh, sinful subs, so tell us about that. Tell us everything about sinful subs. This is here in Las Vegas. If you're watching the show, where are the samples at Vic. This is what I was wondering Come on man, if you're watching the show, you've got to go check it out. Um, the address. Can you give us the address of sinful subs? I don't have it in my memory.

Speaker 3 16:18

Sinfulsubcom, Because when I give an address they don't go to the website and see what's there.

Speaker 2 16:22

Sinfulsubcom.

Speaker 3 16:25

I won't tell you what famous person taught me that.

Speaker 2 16:28

Okay, that is a great. That is a great idea. Um, go to the address sinfulsubcom and check it out, but let's hear about it. What do you have?

Speaker 3 16:36

there, don't forget sinful subs on Instagram too. It just says sinful subs, with a little shoo right before it.

Speaker 2 16:41

At sinful subs on Instagram. Yeah. So, sinful subs is the baby.

Success and Expansion of Sinful Subs

Speaker 3 16:47

You know that's. That's my first like real thing that I created. You know, many years ago, putting it across the street from UNLV and actually failing under a different name, um 15 years ago used to be called Hyroler Deli.

Speaker 1 17:01

Okay, and it was right across from UNLV and like Was that where where the Rebel Pizza was?

Speaker 3 17:06

Yeah, the King goes. And all that Rebel Pizza was on the other end. Yeah, yeah, yeah, yeah, yeah, yeah, yeah yeah.

Speaker 1 17:10

Yeah, yeah, yeah.

Speaker 3 17:20

And like the power got turned off and like that was like the struggle one.

Speaker 1 17:24

Right.

Speaker 2 17:25

So we put it on how long ago was this? Oh, 15, 15, 15 years ago. 15 years ago. 15 years ago, 15 years ago 15 years ago.

Speaker 3 17:32

Okay, an open learning experience of the failure part of the story that brings you to success.

Speaker 2 17:38

Right.

Speaker 3 17:38

You know. So in doing that, wound up closing it and going on with my life and really making a lot of my public accomplishments and really learning how to do stuff the right way.

Speaker 2 17:46

Okay so.

Speaker 3 17:47

I went back and opened it up, a block away from where it shut down under the sinful sub's name.

Speaker 2 17:53

Okay.

Speaker 3 18:07

Down the block. Maryland Parkway a little more across from like in and out burger. Yeah, okay, okay, okay.

Speaker 1 18:11

Okay, okay, okay, okay, okay, okay, okay, okay, okay, okay, okay, okay, okay, okay Okay.

Speaker 3 18:16

So the point that's happening is we start doing okay there and we know that that part of town still needs to be developed and redone and become more of a university. You know sector. So we moved to the beautiful West side. You know Fort Apache, that nice 215, fort Apache, tropicana area.

Speaker 2 18:35

Okay, beautiful 5135. 5135.

Speaker 3 18:42

So we open up over there and then you know our main sandwiches the skinny dip, that's like our claim to fame sandwich, that's like the first one everybody gets when they come in.

Speaker 2 18:50

If you're a meat eater, what is the skinny dip?

Speaker 3 18:52

It is like a French dip and a Philly just like ran into each other and became one thing yeah.

Speaker 1 18:59

We dip that meaty, cheesy good and the odds.

Speaker 3 19:01

here you have the coin fries in the ranch. So what happens is you know we go through what we go through and you know many people along the way had their hand in it to help us get where it gets. And you know partners come, partners go you know it's still grateful for everybody who's come through, because we're still there and I got fortunate enough to be able to bring in, you know, my lawyer friend, who's a great guy, and Tony.

Speaker 3 19:27

I got to give Tony a shout out because Tony's like my dude. Tony has always worked with me and supported me in what I do in the restaurant industry but he's always like, worked like for an establishment that I had. You know, he's never able to own anything with me. So, tony, in this situation the timing was just right and my lawyer friend also believed in Tony. For all the great Tony.

Speaker 3 19:50

Kettering. He's a very good operator around town. He's worked at many restaurants Sunset Gardens, his family, they do catering. They're just like a big family of restaurant people that I was fortunate enough to have helped me do my thing, so Tony runs it. He's now a partner. He's the operating partner. So I got Tony in there now, so you got one of your greatest people that you've known for over a decade, that you've made major accomplishments with Taking this one location that went up down left right almost stopped.

Speaker 2 20:21

You know what I'm saying.

Speaker 3 20:23

And you know right now, him himself, myself and all of us were really working on the expansion of sinful subs because we're learning, people are coming from so far away, so far away, to enjoy sinful subs and they love it so much, they embrace it so much. And you know we're being told by the universe like we better get going here and start opening. You know I'm the Vegas guy, I'm your Vegas chef. Okay, I love everybody here, but I leave here to go national so I can bring awareness to back here. And you know I'm fortunate enough where when I open a restaurant, you know a lot of people see it.

Speaker 2 20:58

Yeah.

Speaker 3 20:58

And so I think it's time for sinful subs to really get out there, because it's a combination of my mother's food, my grandmother's food, a twist on my chef journey, who I am and what I do, and making stuff a little extreme, but having it hit home and literally taken New York East and Vegas and joining it just like the character himself. Yeah my food is a reflection of me as it should be. Hopefully, when you go in there, you know you feel that I made that for you you know, and that's my mission with that, so that's amazing.

Speaker 3 21:28

I give. Tony a shout out, because I absolutely love him.

Speaker 1 21:31

I'll give Tony a shout out to what's up Shut up Tony.

Speaker 3 21:33

How are you? Your meal that's not here today.

Speaker 2 21:36

Yeah, my imaginary deal Tony's number. We're taking a rain check.

Speaker 3 21:41

I'm gonna give you Tony's number and you're gonna definitely go visit Mr T.

Speaker 2 21:46

Yeah, all right, mr T, I love it.

Speaker 3 21:48

He's got the family working there through the suns, everybody. It's like this is crazy, like we've become a family business that's going to expand into a big business.

Speaker 1 21:55

Good, we got the family love now you know, we got family, people.

Speaker 3 21:58

I knew his kids when they were babies. His son, leo's birthday is today. Happy birthday, leo.

Speaker 2 22:02

Happy birthday Leo.

Speaker 1 22:03

Happy birthday Leo yeah he's cool, little Leo's Leo. How old is he?

Speaker 3 22:07

Leo's 16 now.

Speaker 2 22:09

Oh yeah.

Speaker 3 22:10

Yeah.

Speaker 1 22:11

Grown up. That happens fast too.

Speaker 3 22:13

Leo Max, Izzy, they got great kids. You know, as I said, Gigi, she runs a catering center, so I have these people who have my back. I'm grateful for them. And that's why I'm able to do this, to be honest with you.

Speaker 1 22:24

Yeah, it's great support in a great community.

Speaker 2 22:27

Yes, and make sure you check out Sinful Subs. It's definitely sounds delicious.

Speaker 1 22:35

Sounds delicious, looks delicious. It's a great part of town.

Food Writing and Culinary Goals

Speaker 2 22:39

Delicious. So you're no longer by UNLV, or just in the summer location now yeah, 5135 South. Fort Apache.

Speaker 3 22:47

I figured maybe you went to the website.

Speaker 2 22:49

You've already been to the website. And you've already checked out Instagram and now you could just go visit who's going? To leave you hanging. So you are also a food writer for a local magazine, Real Vegas Magazine, which is where we met you at a networking event for Real Vegas.

Speaker 3 23:08

See so again. You know I love being out there and the fact that now I get to highlight amazing restaurants and get to give my take on it the way I do, teaming up with Candice from Real Vegas Magazine. You know that's always something I wanted to do and you know this person now has given me the opportunity to start doing it.

Speaker 3 23:29

And you know we've done about three now and the fourth one we're getting ready to figure out where we're going to go and what we're going to do. We did the caviar bar not too long ago. That review is going to come out and it's just, it's beautiful stuff. Do you know, just to take you know, your knowledge and your feel of things and your perspective, and go, take somebody and put them out there the right way.

Speaker 1 23:49

So okay, I was just gonna ask Sorry. I was just gonna ask if it's weird, like critiquing somebody else's food.

Speaker 3 23:58

No, because it's not a food critic, it's a food writer.

Speaker 1 24:01

Okay.

Speaker 3 24:02

We're gonna go visit some great people and talk about how hard they're working and how good they're doing.

Speaker 1 24:06

Okay.

Speaker 3 24:07

Because I'll tell you right now, especially if they're a selected restaurant, they will have the it factor and it would be somebody that really has their stuff together and that people more need to see, and that maybe we can send a message and let them know something by the read that they wouldn't know by just driving by or hearing about them Nice Shedding some light on it. Food contributor.

Speaker 2 24:25

Oh, I like that Food contributor. I like that better than a food critic.

Speaker 1 24:28

Never have I.

Speaker 2 24:29

When you think food critic, you're like, oh, I'm not sure if. I want them around.

Speaker 3 24:32

They're gonna, and I'm not a bad review guy either Like, if I only like. If it's a five star review, I'll leave one. If it's anything less, I just won't say nothing because I'm not the guy to try to, you know, put restaurants out of business Unless Taff is with me and a bunch of flies and you know, then you're in trouble, that's it.

Speaker 2 24:49

Yeah, you're asking for it. Absolutely horrible for me to ever like put a bad review. I believe in if you don't have something nice to say, just don't say anything at all, absolutely. But a five star definitely. If it's above and beyond, I am all for. You know, going out and spreading the word oh, I love talking good about people that need to be known that they're good.

Speaker 3 25:11

You know like, hey, somebody's got to see this.

Speaker 2 25:13

Yeah, vegas does have a lot of really great culinary spots.

Speaker 1 25:18

Oh, food here is amazing. It's hard going play other places, I think.

Speaker 3 25:22

I feel being that dishwasher when there wasn't very many.

Speaker 1 25:25

Yeah.

Speaker 3 25:26

And now I see this whole world that built around us, that became a foodie fun industry, that helped our industry just totally pop out there. It's like the food world definitely became a lot crazier than I thought it would be scrubbing those dishes in that kitchen with them wilted hands.

Speaker 1 25:42

Yeah, Many, many years ago you wouldn't have known that this would have been like the food foodie destination. Yeah, it's all about buffets and steakhouses. Right, like it's your 99th.

Speaker 3 25:52

Sanstown buffet. Yeah, Uptown buffet baby.

Speaker 2 25:55

The Rio, the Rio buffet. Come on, that was a journey.

Speaker 3 25:59

That was a journey, my goodness, so nice.

Speaker 2 26:02

I used to do school to go to the Rio buffet.

Speaker 1 26:05

Oh man, we have come a long way in this town because we have some amazing food options here. It's hard to go other places. That must be weird for you, like when you're on film and shows in, say, the Midwest or whatever, and there's not a lot of culinary outlets, if you will.

Speaker 3 26:22

I don't know, because you know I'm hit home kind of food too. Oh yeah, I got a lot of like down home soul type eating Okay. So if I can find some basic goodness, like I am there, yeah.

Speaker 2 26:34

Yeah, there's some places like we go to Utah a lot and there's like nothing to eat. We just start bringing our own food whenever we go.

Speaker 3 26:41

Oh you got to call me because now. I wanted to say that I gave this for the you know, towards the end.

Speaker 2 26:46

Okay.

Speaker 3 26:47

I'm going to give a shout out to Nicholas and company food distributors.

Speaker 2 26:49

Oh yeah, nicholas and company, now that we got all the glamour.

Speaker 3 26:52

Yes, now that we got all the glamour and stuff out of the way, nicholas and food company owned by Peter and Nicole Muscandis, the family owned food distribution company who is getting larger and larger, who's been up in Utah 80 plus years now. That's why we're going to talk about restaurants in Utah, because there are a lot of our customers and I know where all the amazing ones are.

Speaker 2 27:12

Oh, I need to know them.

Speaker 3 27:14

Maybe it's just where.

Speaker 2 27:15

I'm going because we go to Dr Brian had a lot. There's nothing there.

Speaker 3 27:19

Nicholas and company services, all these restaurants they take care of all these restaurants, so we'll take care of you. When you go up in Utah, we know where to send you. But out here I work with these guys and, like you know, we're all about taking care of restaurants and getting them the products that they need, because they are now as big as the big companies and they're the family owned ones that aren't on the publicly traded, nothing against the other companies that are rocking and rolling to do in their good thing.

Speaker 2 27:42

Yeah.

Speaker 3 27:43

And I have a husband and a wife and a family legacy that I also get to be part of and help them put bricks in their road. So we'll talk more about them in the future. You may want to meet these guys.

Speaker 2 27:54

I do already. It sounds like you are real connected with a lot of family businesses and that's huge because there's a lot more passion, a lot more love that goes into any business that's family owned. There's more of a purpose, right, yeah, and sometimes you go into these, you know big corporations and they just they lose the, they lose the passion.

Speaker 3 28:18

Well, we're going to show you to a little passion, because the last Wednesday of every month we do what's known as the chef showcase, where I do a mini food show. We invite our friends customers, whether they are our customer, not our customer. They're curious about who we are and would like to see some good stuff, good bites, good structure, culture. You two are invited.

Speaker 2 28:38

Yes, I can't wait to be there. I am so there.

Speaker 3 28:40

So the chef showcase here one of these Wednesdays at the end of the month.

Speaker 2 28:43

Yeah, yeah, yeah, yes.

Speaker 1 28:46

That sounds right up my alley. Let's do it, we will be there.

Speaker 2 28:48

I am putting in my calendar. I want the date date and location.

Speaker 1 28:52

You need to make us like a little guide of all of the great spots to hit when we're traveling you talk amazing, those Nicholas products going up in Utah taking care of them restaurants.

Speaker 3 29:01

I'll give you a whole list. You won't know what to do with the list I give you because it'll be massive.

Speaker 2 29:06

I will. I'll burn my way through it. That is great, because I'm probably going to all the wrong spots.

Speaker 3 29:10

We'll get you on track. Your culinary ambassador will make sure you are okay.

Speaker 1 29:15

That's good to know people. It is good to know people. I love it too. We love you too.

Speaker 2 29:24

So you know, in wrapping up, you worked on so many things. What do you have? What's next? What's next, what is next? Tell us the future.

Speaker 3 29:33

Besides taking sinful subs and making sure that somebody, even on the other coast, can eat it.

Speaker 2 29:39

Oh good, so you're going nationwide.

Speaker 3 29:42

I'm going to fight until the end on sinful subs. And you should the people I have around me. Now it's on, I'm going to say you know, the big goal is to eventually become a culinary TV show producer.

Speaker 1 29:55

That's like the goal goal.

Speaker 3 29:57

But, like, overall, I think it's just to keep going and elevating as I am Doing what I'm doing, connecting with the people that I'm connecting with, and really just getting out there. As you know, that guy who came from the dishroom made it to the corporate office, the TV, and really made his mark in the restaurant world, able to, you know, feed people all over the place, because it's not fair if somebody watches you on a show, 20 states over, 10 states over, and they want to eat your stuff. They should be able to.

Speaker 2 30:26

They should be able to yeah, Especially if you made it to TV.

Speaker 3 30:27

Well, if you're being nationally seen, well guess what? You should be nationally tasted too, shouldn't you?

Speaker 2 30:32

Absolutely yes.

Speaker 1 30:34

Absolutely All right. So go get that production, make that chain national. Look at you. Are you gonna franchise it out, or is it?

Speaker 3 30:41

gonna always stay family. We'll see what happens. We don't know, but we definitely we have one and it deserves to be more. Yeah, we're gonna do this.

Speaker 2 30:48

I agree, I agree.

Speaker 3 30:49

I mean that you are nationwide known, so there's people that are I'm no A-list like top notch dude, but one day, just from working hard you will be. I'll get as far as I can get.

Speaker 1 31:00

Yeah, thank you. Yeah, don't dismiss your accomplishments. It's amazing.

Speaker 3 31:04

I appreciate you believing in that, but no, it's just, it's a long road. It's not easy. You gotta go through quite a bit. It's a massive world out there and you definitely gotta accomplish a lot of stuff to win the game. So I promise you the guarantee is I will be working on it.

Speaker 1 31:18

No, a kid from Vegas. You're doing just fine. You're making our town proud, sir.

Speaker 2 31:23

Yes we are, I'm gonna go and.

Speaker 3 31:24

I'm gonna go to my buddy out here.

Speaker 2 31:25

We are proud and it's just an inspiration to people of what you can accomplish when you put your mind to it and you have determination to succeed.

Speaker 3 31:34

Right and, like you said, and I'll end it like this, we have a great culinary environment now in Las Vegas. I'm proud of all these chefs. I have so many chef friends' names to be able to mention that it's just an honor to see where we have come, because a lot of these guys were also sweating back there and scrubbing and they made it and there's so many to be seen, but they're out there and that's why you're enjoying everything and we are a hotspot for food now.

Speaker 1 31:59

Yes, we are. Hail to the chefs. Hail to the chefs.

Speaker 2 32:03

So make sure that you guys go out and check out Sinful Subs. So sinfulsofscom at sinfulsofs on Instagram and if you're watching us, you have a link and everything right there in the bio and you have information there. And if you wanna follow Chef Vic Vegas, he's at Chef Vic Vegas on Instagram and check out Real Vegas Magazine and you can check out his food writer not a food critic so you can check out him there as well.

Speaker 3 32:36

Hey, when I get out there and I get out of Vegas and I rep, I rep everybody in Vegas. That's why I took a name with me too.

Contact Information and Farewells in Vegas

Speaker 2 32:43

Yes, and we love it. We keep it local here, las Vegas, so we are proud of people that are doing things in our city and if you are looking for any real estate services, you can definitely reach out to me at 702-308-2878. Tiana, how do people reach you? You?

Speaker 1 33:00

guys can reach me at 702-379-9948. I always have my phone with me.

Speaker 2 33:06

All right, thank you for tuning in. We will see you next Thursday at 930. Bye Vegas, have a great week. Bye Vegas, happy Friday.