Letter Of The Week

For some reason, many of the most hostile letters we get come to us through the KNPR Web site (www.knpr.org). Here’s a recent one that had us scratching our head, and feeling sorry for uber-chef-and-nice-guy Vincent Pouessel of Aureole. With friends like this, who needs enemies?

Hey John,

I think I’m going to start writing to you more often. What do you think about doing some segments about these failed chefs you praise like Bryan Ogden; how he left his santa monica opening or his dad who is spending time in jail or your other buddy David Varley who shot costs through the roof at DJT, which closed down; who couldn’t see that coming.

But on a positive note, You should do a special segment on Aureole, considering it truly lead the path for a successful prefix, fine ding house in Vegas and still pushes strong and definitely high light Vincent Pouessel. I would say hes the most hardworking, passionate executive chef in las vegas, and yes he still works in his kitchen. His name should be on a restaurant.

Maybe you should help guys like that, instead of kissing the ass of these shallow fools you have been praising.

I bet you $100 bucks I know las vegas food scene better than you. You will be hearing from me some more. You wouldn’t believe what I do for a living out here.



Dear Mr. Unpleasantandunsigned,

If you think it’s good to promote one chef or restaurant by badmouthing others, ELV (and the chefs on either end of your opinions) would beg you to reconsider.

Whatever personal or business issues a chef has are none of our business. Whether they’re talented or not is. The ones you mention so derisively are creative professionals who have enhanced our dining scene in numerous ways, and given immense pleasure to many customers.

As for knowing the Vegas food scene better than us; once you’ve eaten in every major restaurant in town at least half a dozen times, we’ll talk.

Indigestively yours,


7 thoughts on “Letter Of The Week

  1. Bravo ELV, well said.

    As for “Unsigned “-The Las Vegas dining scene is big enough for lots of opinions, as long as the discussions stay mature and don’t wallow in a gutter of dirty kitchen water.

    I would welcome hearing more about your dining experiences and thoughts about the future of food and dining in Las Vegas. But as long as you resort to personally attacking others, you and your gripes will never be taken seriously.

  2. I’m sure there’s a bunch of applicable quotes for those who cannot own their criticisms by signing their name. It is a mystery how ELV finds time for his lawyering, but his classy response demonstrates he is still on form in that department too.

  3. I also realized that “Unsigned” needs to spend some time in English 101 in order to make his rantings a little more understandable. While I’m pretty sure I know what a “fine ding house” is, I find that I am singularly uninterested in what he does as a living.

    (oh look! I signed!)

  4. Its amazing what “experts” really know about food and the culture of what we do on a daily basis. Michelin Stars speak loud enough and the teams at Bradleys and DJT earned them fairly, like it or not. Cheers to John for providing a sounding board and enhancing the dialog of food.

  5. Mr. Unsigned would have made some interesting, however invalid and unnecessary to his goal, points if he had not shown such cowardice by leaving his note unsigned. I have used my full name in this post to show that even those of us who prefer the relative anonymity of the internet should show respect to those they attack and those they honor by revealing their identity. Only then can we receive the “thanks” we deserve. I would love to respond to many aspects of his note, but will not until he shows himself for all of us to see. I would also like to echo Mr. Varley in his thanks to Mr. Curtas for this forum and his tireless efforts to let us eat vicariously through him.

  6. since when did everything become so politically correct…oh now I remember. when everything started to become about money instead of real talent.
    Look the food scene, its all about the festering in the wallows of dirty kitchen water, thats where the real story and magic is. John why dont you write my replies I sent you via email and why do you throw Aureoles chef in the middle of your battles.
    This conversation or my dialog with you, is more about your talent as a critique or should I say an ass kisser. You should listen to yourself on the air.

    Face it, some people dont like your style.

    As far as michelin stars go, tell me what they were thinking when they gave Bobby Flay one last year.

    Ohh wait…you wont, got to play it safe, right.

    So lets stir the pot johny and your devout.

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