Talking With Chef Alex Reznik – June 29, 2026
Chef & Restaurateur, SMKD BBQ and Hayworth
What happens when a nationally recognized chef decides to leave the bright lights of television and build something extraordinary away from the Las Vegas Strip?
This week on “Talk About Las Vegas With Ira,” Ira welcomes Chef Alex Reznik, acclaimed chef, restaurateur, and the creative force behind SMKD BBQ and Hayworth in Henderson.
Chef Alex shares his remarkable journey from growing up in New York to spending two decades building his culinary career in Los Angeles before bringing his passion to Southern Nevada. Along the way, he reveals why Las Vegas has become America's culinary capital, why the city attracts the world's finest meats and seafood, and why he believes some of the best dining experiences are now found off the Strip.
He explains the unique meaning behind SMKD BBQ, why one of his restaurants is intentionally spelled without vowels, and how both restaurants were designed around family, comfort, and unforgettable hospitality. Alex also discusses why barbecue is truly America's cuisine, the art and patience behind perfectly smoked brisket, and why every cut of meat demands its own approach.
Chef Alex also reflects on lessons learned from competing on television cooking shows, including one philosophy that guides everything he serves:
Taste matters—and the very first bite has to tell the whole story.
And yes...the debate everyone has an opinion about finally comes up:
Are New Jersey bagels actually better than New York bagels?
Whether you're a passionate foodie, a barbecue enthusiast, or simply love hearing the stories behind successful entrepreneurs, this episode serves up inspiration, humor, and plenty of delicious conversation.
ABOUT CHEF ALEX:
Chef Alex Reznik is the chef and owner behind Ogden Hospitality Group, a growing restaurant group rooted in bold flavors, thoughtful hospitality and deeply personal storytelling. Known nationally for his appearances on Top Chef Season 7 and Beat Bobby Flay, Chef Alex brings a refined yet approachable culinary perspective shaped by his bicoastal experience, Eastern European heritage and years of leading acclaimed kitchens across the country.
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