Chef Alex Reznik, known for his appearances on “Top Chef” and “Beat Bobby Flay,” is entering a new phase of his career, but this time, he’s focused on building something closer to home. 

After years in major culinary cities and on national TV, Reznik is now growing his presence in Henderson, just outside of Las Vegas, through Ogden Hospitality Group, with concepts like SMKD BBQ and his newest venture, Hayworth, an elevated steakhouse.

The Blast visited Hayworth on Wednesday night, a night that is often known to be slower for many restaurants away from the world-famous Las Vegas Strip, but Hayworth was anything but slow. Only open for a few months, this place is already booming, and rightfully so. The ambiance, service, and quality of everything coming out of the kitchen and bar stand out, creating an experience like no other.

Chef Alex Reznik Is Cooking Up Amazing Dishes At Two Henderson Restaurants

Reznik is no stranger to making a restaurant stand out from the crowd. After years of cooking in major food cities, he decided it was time to open up his own restaurant near his home in Henderson, Nevada, just outside of Las Vegas. Focused on building chef-owned restaurants within his community, Reznik has opened not one, but two, new concepts that have the area talking. 

First came SMKD BBQ, where guests will find a refined take on classic barbecue meeting an elevated technique and modern flavor. Focused on quality ingredients, slow-smoked meats, and thoughtfully crafted side dishes, this restaurant was designed to be craveable and community-centered. 

More recently, Reznik opened Hayworth, about two miles from SMKD BBQ. This elevated steakhouse concept was designed as a modern interpretation of the classic American steakhouse, blending timeless cuts with a more contemporary, chef-driven point of view. 

The Early Days Of Cooking And Time On Reality TV

Reznik has been cooking much of his life. He said he started simply because he “really liked eating.”

“I looked around and figured being a chef was the closest thing to a career where thinking about food all day was considered productive,” he exclusively told The Blast. “Twenty-five years later, somehow nobody has figured out I’ve been winging it the whole time.”

Being on “Top Chef” and “Beat Bobby Flay” just helped his love of cooking grow and taught him some valuable lessons.

“‘Top Chef’ taught me that nobody cares about your excuses,” he said. “The food either works or it doesn’t. ‘Beat Bobby Flay’ taught me that famous chefs bleed too. Also, if you get one shot at the king, don’t show up with a slingshot.”

Each Challenge On The Shows Had Alex Reznik Thinking It Could End

While competing on the shows, Reznik said each challenge had him thinking he could be going home soon.

“Every chef has that moment where you’re staring at a plate thinking, ‘Well, it’s been a good run. Maybe I’ll sell insurance,'” he explained. But even with that pressure, Reznik got something valuable from it. “It cured me of chef insecurity. Young chefs try to impress people. Older chefs try to feed people,” he continued. “Turns out one of those works a lot better.”

He also shared that reality TV cooking competition shows don’t exactly represent what it’s really like working in a kitchen. In fact, he said, “not even close.”

“Nobody’s making a TV show about arguing with a linen company, chasing invoices, fixing an ice machine, and interviewing a cook who claims he’s worked everywhere except the places you can verify,” Reznik said.

One thing viewers didn’t get to see from his experience on the shows is “the amount of pure nonsense.” He reiterated that “cooking is the easy part” and all the unseen things, such as “waiting around, production schedules, interviews, sleep deprivation” were the tougher parts of the experience.

And if he were to go back on a competition cooking show today, he shared what he would do differently.

“I’d spend less time worrying about what the judges wanted,” he explained. “At this point in my life, I’d cook exactly what I want. If they hate it, at least we all know whose fault it is.”

More About SMKD And Hayworth

Reznik and his family call Henderson, just outside of Las Vegas, home. Because he was “tired of driving somewhere else for a great meal,” he decided it was time to “build it” himself.

First, he opened SMKD BBQ. On any given day, the place is packed with regulars who live in the area and out of town visitors. When asked why he decided to open a BBQ spot, he simply said, “BBQ is brutally honest.”

“You can hide a lot of sins under fancy plating,” he continued. “You can’t hide a bad brisket. Fourteen hours later the meat tells the truth.”

Reznik said his BBQ is not your typical BBQ spot.

“We’re not trying to join a BBQ cult. Some guys want to spend four hours discussing wood species,” he said. “I want to spend four hours making sure the food tastes good.”

For someone who’s unsure of what to order first, Reznik suggests the brisket, burnt ends, ribs, and potato kugel.

The Inspiration Behind Hayworth

When asked how to describe Hayworth to someone who hasn’t visited yet, Reznik said, “Hayworth is a neighborhood steakhouse with just enough bad decisions to keep things interesting.”

He credits the “great steaks” and “great martinis,” plus “no Djs” and “no sparklers” for the early success and packed house. He also said you won’t get a “twenty-minute explanation of where the salt came from.”

Speaking of ingredients, there’s one that Reznik said he cannot live without, regardless of what others may say.

“Butter. Every chef interview wants some sexy answer like fermented unicorn pepper harvested by monks,” he joked. “It’s butter. Half of cooking is butter. The other half is lying about how much butter you used.”

And the jokes don’t slow down with Reznik. His personality shines through in his conversations, as well as his amazing meals. When asked what dish on the menu best represents him as a chef right now, he immediately said, “the dry-aged steak.” Why, you might ask? “I’m older, slightly crustier, significantly more expensive, and way better than I was 20 years ago.”

For more information and to make reservations, visit the website. Visit here for more information about SMKD.