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Chef ben

EXECUTIVE CHEF

Veteran culinary artist and chef Ben Davis serves as Executive Chef for Paragon Gaming’s The Den, a southwest Las Vegas bar and restaurant acclaimed for its neighborhood atmosphere and original menu of breakfast, lunch, and dinner specialties. Chef Davis brings more than 30 years of experience to the role, having spent his life applying the knowledge passed down from his parents, while sharpening his culinary and leadership skills in the kitchens of Las Vegas’ busiest casino-resorts.

 

Chef Davis spent his early childhood in Miami, where he observed and assisted at his mother and father’s roadside barbecue stand. After relocating with his family to Georgia, he started working at Western Sizzlin steakhouse. Although he was just 12 years old when he started, Chef Davis proved to be a quick learner, earning a promotion to Assistant Manager at 14 and becoming District Manager overseeing multiple locations at 18.

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Nachos or Totchos

NACHOS OR TOTCHOS

“I wanted to be a football player, but I started in the culinary game really young and grew into it,” Chef Davis explains. “I started focusing all of my time and energy on culinary instead [of football].”

 

After moving to Atlanta, Chef Davis began working at Hartsfield-Jackson Atlanta International Airport, training under French Chef Juan Pierre. In 1991, Chef Davis moved to Las Vegas, a city that he describes as the “Mecca” of the culinary world.

 

Shortly thereafter, his career began to take off. He served as a member of the opening team for the debut of Station Casinos’ Boulder Station in 1994, and quickly rose through the ranks from Lead Cook to Room Chef within two years. At Boulder Station, he was responsible for overseeing the resort’s steakhouse as well as its Italian and Mexican restaurants, and eventually rose to the title of Chef de Cuisine. Throughout his tenure, Chef Davis worked on the opening team for some of Station Casinos’ largest properties, including Sunset Station and Green Valley Ranch.

 

Chef Davis later helped open several Timbers restaurant locations on Las Vegas’ west side, which eventually led him to joining the Paragon Gaming family at The Den.

 

“I think the most important part of my job is making people happy,” he says. “I always watched my mom and dad, and they were really focused on customer service and satisfaction.”

 

Chef Davis has taught cooking classes for the College of Southern Nevada and has trained future professionals as part of the Le Cordon Bleu College of Culinary Arts internship program.

Chef Ben is serving up an original menu of favorites for any occasion. Check out the Top Ten to see what's for breakfast, lunch, and dinner!

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THE DEN LV TACOS

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MEATBALL OMELET

Trust us, it's delicious! Homemade meatballs, mozzarella & marinara sauce.

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CHICKEN WITH PENNE

Grilled chicken with sundried tomato, olives & spinach in a white wine lemon butter sauce over a bed of penne

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CHILI CHEESE TOTS

Topped with homemade chili. cheese & sour cream.

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THE DEN LV TACOS

Choice of chicken, beef, fish, or shrimp. Topped with chipotle ranch, Asian coleslaw & red onions.

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BUFFALO CHICKEN PIZZA

Jack and cheddar cheese, buffalo sauce, diced celery & buffalo chicken fingers.

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BUFFALO CHICKEN PIZZA

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 TATCHOS

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PENNE ALA VODKA

Penne pasta tossed in a creamy vodka sauce and topped with sundried tomatoes. It's got a kick!

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FISH & CHIPS

Beer-Battered fish served with fries and coleslaw

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CHICKEN PARMESAN

Panko breaded chicken breast with marinara sauce, covered in parmesan and mozzarella cheese. Served on a bed of spaghetti and garlic bread.

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THAI SHRIMP

Wrapped shrimp stuffed with pepper jack cream cheese, wrapped in Applewood bacon & sautéed in Thai Chile sauce.

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NACHOS OR TATCHOS

Choice of tortilla chips or tater tots topped with shredded & nacho cheeses, tomato, onion, olives & jalapenos, guacamole, sour cream & salsa. It’s loaded!

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THAI SHRIMP

THE DEN TOP 10

Chef Ben is serving up an original menu of favorites for any occasion. Check out the Top Ten to see what’s for breakfast, lunch, and dinner!