Chef Anthony Meidenbauer
Corporate Executive Chef/Director of Culinary Operations
Born and raised in upstate New York, Chef Meidenbauer trained in and around kitchens around near his hometown. He decided to progress in his career and went on to study Classic French Gastronomy at Niagara Culinary, continuing immediately after in Hospitality Administration at Buffalo State College. In the spring of 2000 he decided to make his mark and relocate westward to delve into the rising culinary scene of Las Vegas, Nevada.
Most recently Chef Meidenbauer served as the Executive Sous Chef for the In- Room Dining Operation of the very opulent Wynn Las Vegas Resort which was awarded the coveted Mobil 5 star and AAA 5 diamond service awards. As part of the pre-opening team, Chef Meidenbauer facilitated operational design and development of spaces as well as execution of the culinary program. Prior to Wynn Las Vegas, Chef Meidenbauer served a three year tenure at restaurant 3950 in the Mandalay Bay Resort. As Assistant Executive Chef, he was able to explore and strive to perfect the style of cuisine fusing International European Fare and Molecular Gastronomy with domestic artisanal products. During his years in Las Vegas, Chef Meidenbauer has had the privilege to work along side with and be influenced by some of the country's top chefs allowing him to apply that knowledge and experience to all aspects of his craft.
It was during his residence at 3950; Chef Meidenbauer met William Richardson Jr., who he's since joined teams with to create new, fresh and original restaurant concepts including the very first LBS Burger, a burger joint (www.LBSburger.com). As the Corporate Executive Chef/Director of Culinary Operations in this new venture Chef Meidenbauer has created a culinary concept for LBS Burger that focuses on superior quality and handmade products. Every aspect of the simple American favorite, 'Hamburger', has been taken into account, from creating a hand crafted sweet bun, house made sauces, artisanal farmstead cheeses, to his own recipe for bread-n-butter pickles. A large part of the concept is the intense focus on 'green' environment friendly products. Items such as 'all natural', hormone free Hereford beef, organic tom turkey, organic 'all natural' farm fresh produce, right down to 100% recycled packaging and paper straws. LBS Burger will prove to be a local hot spot where patrons can enjoy great 'fresh made' food, and feel as though they're helping participate in lowering our impact on the environment.
Chef Anthony headed up the culinary end of a recent project: bringing the World Famous Pinks Hot Dogs (www.pinkshollywood.com), from Hollywood, California to Las Vegas. Pinks, a legend in its own right, has been serving Southern Californians their famous chili dogs and local celebrity named creations for the last seventy years. This new location, located on Las Vegas Blvd at Planet Hollywood Resort, is Pinks' first full sized outpost of its kind outside of its Hollywood historic location. Pinks Las Vegas opened to the public in the Fall of 2009.
Also underway, the team is working on launching a line of fresh and fresh-frozen 100% vegan veggie burger patties, a proprietary recipe which Chef Meidenbauer carefully crafted over the years. This product is intended to be sold in specialized grocery stores (Whole Foods, Gelson's, Bristol Farms), as well as through direct mail. Additionally, Chef Meidenbauer, was integral in the launch of the first "restaurant-to-road" gourmet food truck to hit Las Vegas: The LBS Patty Wagon (www.LBSPattyWagon.com). This concept, made popular in cities such as Los Angeles, New York and San Francisco, was adopted and brought to Las Vegas and can be found at local events and businesses presently.