Often, a restaurant’s kitchen leaders are also its unsung heroes, toiling behind the scenes to provide a pleasurable dining experience for the eatery’s patrons. In this series, we shine a spotlight on talented, creative, and unique individuals who have become, or are becoming, the culinary superheroes of our city, and explore the paths they have taken to establish themselves as rising, or recognized, gastronomic stars.
In this column we introduce you to Aces & Ales’ Chef Krystal Meza.
As executive chef of the Aces & Ales locations on North Tenaya Way and on Nellis Boulevard, as well as the brand new Evolve Brewery by Aces & Ales in The Bend, Meza wears many hats overseeing her culinary team. Neon News spoke with the 32-year-old Le Cordon Bleu graduate to find out what led her to pursue a career in the culinary arts, the path she took that led to her current head chef status, and more.
Q+A: How did Chef Meza and Evolve… evolve?
Can you tell us about your background, early influences and what helped guide you in your decision to become a chef?
My father is from Guadalajara, Mexico, and my mother is from Cottondale, Florida. I was born and raised in Las Vegas, Nevada and graduated from Rancho High School in 2011. I knew my freshman year of high school that I wanted to be a chef. Thanksgiving is a very important holiday for my family, and we would wake up really early and all get into the kitchen to cook together. My grandma Barbara is the reason I love cooking so much. Cooking was her passion, and she was always cooking.
Why did you attend Le Cordon Bleu?
I was accepted to Johnson and Wales University in Florida but turned it down to attend Le Cordon Bleu, to stay in Vegas and be closer to family. I did one year at Le Cordon Bleu, had amazing teachers, and graduated in 2012.
Tell us about some restaurants you worked at, what influenced you, and how you wound up coming to Aces & Ales.
I started my career at an Italian restaurant called Casa Di Amore. I also worked with Greek food for a little bit, then found myself at Bubba Gump Shrimp Company. I started as a pantry cook and worked my way up to sous chef and eventually to executive chef in 2023.
I’ve worked with many talented chefs and mentors who guided me in the right direction, but overall, Chef Clinton Lewis helped shape me into a better chef. He would push me when I felt like I couldn’t do it, but most of all, he believed in me. After 12 years at Bubba Gump, I felt stuck at the top and wanted to learn more.
At Aces & Ales, I have a lot of freedom. And I like the clientele of regulars, and getting to know what they like.
Do you have a favorite type of cuisine or favorite ingredients? And how have you incorporated them into the menus at Aces & Ales/Evolve Brewing?
I love Italian and Asian food. My favorite ingredient[s are] the most important ingredients: LOVE, and cooking with passion. I love using garlic. Some new items I’ve introduced are Parmesan-crusted chicken breast (which can be ordered as an entrée or as an add-on to Mac’ n Cheese), a wrap, a chicken sandwich, and Chile-glazed Brussels Sprouts.
How do you come up with your recipes?
For the most part, I try to see what’s trending, and talk to guests to learn what the customers would like to see on the menu. Also, what executes the fastest, as people are always in a rush. Now with the brewery open, I plan to add more beer to the menu items, such as beer cheese and beer batter.
What do your duties entail as executive chef at Aces & Ales and Evolve Brewing?
My duties include managing the three locations, hiring and training new hires, planning food and labor costs, making schedules, and placing orders. I do get on the line and help out when it’s really busy, but my crews are so good that I don’t need to very often. I also try to accommodate my employees and guests to the best of my ability.
What is your passion outside of the kitchen? How do you spend your time when not at work?
My passion outside of work is my family. My mom, dad, and four siblings are all here in town. They’re my motivation and the reason I work so hard. We love being out at the lake, paddle boarding, listening to music, or just spending time at home eating dinner together and watching a movie.
What are your plans for the future?
Long term, I’m here as long as they want me. I like that it’s not corporate and it’s been even better than I thought. It’s a lot of hours but I love the pressure and the challenge.
