Unveiling Vegas: Chef Marty Lopez's Filipino Influence Shines at Scotch 80 Prime

Step into the spacious and newly-renovated Scotch 80 Prime, nestled within the Palm's Casino and Resort, where Executive Chef Marty Lopez dazzles with his culinary prowess. Chef Lopez's unique culinary journey traces back to his flavorful beginnings in Pampanga, Philippines, considered the culinary capital of the country, where his love for cooking flourished within the warm embrace of his close-knit family and cherished culinary traditions. From the tender age of five, young Marty accompanied his beloved grandfather to the vibrant wet markets, immersing himself in the sights, sounds, and scents that would forever shape his culinary destiny.

During these cherished family feasting traditions, with four generations gathered around, Chef Lopez learned the art of preparing breakfast, lunch, and dinner for his extensive family. Each meal became a joyous celebration of Filipino cuisine, crafted with an abundance of passion and devotion. The significance of these family gatherings was paramount, and every Sunday was a special occasion as the market day, where ingredients were thoughtfully selected to create dishes that embodied the rich tapestry of Southeast Asian flavors.

Now, at Scotch 80 Prime, Chef Marty Lopez skillfully intertwines his Filipino roots with the glamour of Las Vegas, creating a culinary experience where traditional flavors harmonize with contemporary finesse. Among the best examples of this enticing fusion are the Rainbow Tiradito and the Smoked Bone Marrow, which have become our personal favorites.

The Rainbow Tiradito at Scotch 80 Prime showcases a vibrant fusion of Peruvian and Filipino flavors, featuring Bluefin Tuna, Faroe Islands Salmon, Japanese Hamachi, pickled papaya, and spicy jackfruit Leche de Tigre. This sensational dish perfectly blends the best of Southeast Asian and Peruvian cuisines, resulting in a harmonious symphony of tastes that is unmatched in Las Vegas.

The Smoked Bone Marrow, on the other hand, offers a delightful departure from the typical bone marrow offerings found on the Strip. Prepared with tender Beef Cheek, this extraordinary creation draws inspiration from Vietnamese beef stew preparations, infusing the dish with complex flavors of saltiness, smokiness, and sweetness. The combination of rich marrow and succulent beef cheeks promises to delight even the most discerning palates.

For steak enthusiasts, Scotch 80 Prime presents an array of high-quality beef cuts, with Creekstone Farms leading the charge. Among the stellar options, the Dry-aged Prime Long-Bone Rib Eye stands as the gold standard for Vegas vacationers with its impeccably aged and meticulously prepared meat. This celebratory steak guarantees to satisfy even the most refined tastes.

With Scotch 80 Prime’s exquisite offerings and Chef Marty Lopez's unique culinary influences, we were delighted to sit down with him to learn more about his journey and vision.

Chef Marty Lopez at Scotch 80 Prime, Las Vegas, NV

Tell us about your journey as a chef. What inspired you to pursue a career in the culinary world?

I was inspired to explore the culinary arts by my grandfather in the Philippines (Manilla) where I was born and raised. He would take me to the different wet markets and shops, and he introduced me to a variety of ingredients. I started cooking family meals with him at the age of 5. Mealtimes were very important and often multi-generational and included extended family so cooking and eating played an important role for me growing up. I came with my family to Las Vegas at 12 years old and by 17 I started working in the kitchen with great chefs.

What challenges did you face, and how did you navigate them? Did you find any advantages or unique perspectives that you brought to the table?

I feel like one of the greatest challenges in the culinary business is in building a great team. It is so important that the team, no matter what role they play in the kitchen, have the same goals and vision in mind. Honing common goals and working together towards them makes a big difference. I have found the best way to do that is by involving people in the process. Ensuring that everyone has the opportunity to contribute. I found that the successful and effective chefs that I previously worked with had that seem collaborative spirit and style.

How do you approach the process of designing a new dish, and what elements are important to you?

As a classically French-trained chef, I tend to focus on seasonality. Utilizing the best produce of the season really matters and can make a dish truly shine when used at its peak. I like to showcase things like morels in spring, stone fruit in summer, and root vegetables in winter. It’s also important to utilize them but not to overcomplicate or overpower the dish.

Many aspiring chefs look up to you as a role model. What advice would you give to those who are considering a career in the culinary arts?

I would advise them to never take their eyes off the prize. Set goals, write them down, create ideas, recipes and stick to your passion and the pursuit of your dreams. The more you apply yourself and dedicate yourself the farther you can go. I would remind them to focus on hospitality. Put the needs and wants of guests over their own personal preferences – be a giver, be hospitable. That’s what separates a great cook from a head chef. The most important ingredient is being hospitable.

Scotch 80 Prime is a very popular and well-known establishment. How do you go about selecting ingredients for your dishes, and what role do you believe they play in elevating the overall dining experience?

The focus of Scotch 80 Prime is seasonality. The technique when utilizing seasonal ingredients is the cornerstone of the development of a new dish. We look at current trends that we may want to incorporate and seek inspiration (a how and why) for each dish. It’s important that each dish at Scotch 80 is relatable and approachable, like taking something traditional and giving it an appropriate Scotch 80 twist to not only meet but exceed guests’ expectations. Scotch 80 Prime’s name is derived from a local neighborhood where lots of people in the hospitality industry lived back in the day. It was luxurious and extravagant and at Scotch 80 Prime we pay homage to that old Vegas in the food.

General Manager Jorge Pagani and Chef Marty Lopez at Scotch 80 Prime, Las Vegas, NV

Collaboration and mentorship are crucial for growth and development. Have you had any mentors or collaborators who have had a significant impact on your career? How have they influenced your approach to cooking and leadership?

Yes, teamwork is a huge aspect of culinary career development. I have had the opportunity to train with great chefs who really involved me and mentored me. Andre Rochat, Mark Purdy, John Church, John Von Stodden. Working with these culinary talents has left an imprint on me that I use to not only develop new dishes but foster the culinary talents of new and next generation of chefs.

Las Vegas is a town that continues to grow and evolve. How do you adapt to changing culinary trends while staying true to your own style and culinary identity?

One of the sayings that resonate with me is “Trends come and go but the classics never die.” It’s important to be innovative and put your own spin. I like to stay true to my style and culinary identity but also to the Scotch 80 Prime identity. We often focus on the familiar but with a new twist.

As an executive chef, you are responsible for managing the kitchen and leading a team. What leadership qualities do you believe are essential in creating a harmonious and efficient kitchen environment while maintaining the highest standards of quality?

The key to being a strong leader in the kitchen is by getting everyone involved in the overall vision and goal. As executive chef, it’s important to me to empower the team to contribute. I like to demonstrate techniques and loop them in on how things should be done. Chefs should pass down the fundamentals. Chefs are craftsmen and tradesmen and those things are skills that are meant to be shared. You must pass down learned skills to the next generation of cooks.

As a successful chef, you likely have a busy schedule. How do you maintain a work-life balance and take care of yourself while managing the demands of the kitchen?

While sacrifice is important as you are pursuing your career, prioritizing is also important. Being able to organize and prioritize is key. When I am not at work, I like to be able to power down and channel my energy into something equally productive. For me, the most important time is family time and ensuring that family time is quality time. I also like to play with and involve my kids, building model kits, and tinkering on cars.

In the refined ambiance of Scotch 80 Prime, Executive Chef Marty Lopez seamlessly blends his Filipino heritage with the opulence of Las Vegas, creating a dining experience that transcends boundaries. With a nod to his roots and a commitment to excellence, Chef Lopez's passion and dedication shine through in every plate. Scotch 80 Prime stands as a beacon of luxury dining, where flavors harmonize, traditions are honored, and unforgettable experiences are savored.

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