Growing up in Wisconsin, Chef Philipp Norsetter’s family lived on a farm with a two acre garden where they grew a variety of vegetables and raised animals including chickens, rabbits and lamb. This gave him an appreciation of nature and fresh food
, which inspires his cooking today. In his current position of Executive Chef at Tbones Chophouse, the upscale steak and seafood restaurant inside Red Rock Resort, Norsetter oversees a kitchen team of nearly 20. He ensures that his core principles are part of the dining experience through his leadership, menu development and use of seasonal ingredients.
Norsetter’s education in the culinary world includes graduation from Le Cordon Bleu in Las Vegas in 2006, but his experience begins well before that. At a young age, Norsetter’s first job in the kitchen was washing dishes. From there, he moved through the ranks to become a prep cook and line cook. As he advanced, Norsetter received training in Swiss, French Creole and American cuisines. In 2009, he was hired as a Sous Chef at Tbones Chophouse and then was promoted to Assistant Executive Chef one year later. After continuing to show strong leadership and culinary skills, Norsetter was promoted to Executive Chef at the end of 2011.
Tbones Chophouse is the signature upscale steakhouse at the AAA Four-Diamond awarded Red Rock Resort. The restaurant has received wide acclaim, including the Las Vegas Review-Journal’s “Best of Las Vegas” readers’ choice award for the best steakhouse three years in a row. Norsetter has been instrumental in Tbones’ culinary initiatives that incorporate freshness and quality. The most important of which is the use of Niman Ranch beef. Niman Ranch specializes in all-natural vegetarian fed livestock and is widely known for its extremely high standard. Norsetter is also pioneering culinary concepts to benefit local growers and smaller businesses, which include frequent trips to local farmers’ markets to develop nightly specials, and leading a craft beer menu initiative.
Tbones Chophouse specializes in oversized dry- and wet-aged prime steaks, signature bone-in meats and fresh fish flown in daily. An extensive wine loft features more than 7,500 bottles. Cocktails can be enjoyed at the piano bar, on the outdoor patio or around the fire pit, overlooking the tranquil sandbar pool backyard area. Full bottle service also is offered on the patio. Tbones is nationally known for its iconic “T-Time” happy hour, featuring affordable and innovative menu items such as ahi tuna nachos and chicken and waffles. T-Time also offers original cocktails such as the cotton candy martini.
The interior dining room is furnished in rich red and brown tones with a cozy, clubby feel, complete with a suspended fireplace. Tbones is open for dinner from 5 to 10 p.m., Sunday through Thursday, and 5 to 11 p.m., Friday and Saturday, with extended patio service hours. Reservations are recommended and can be made by calling 702-797-7576. Red Rock Resort is located at 11011 W. Charleston Blvd, 10 miles west of the Las Vegas Strip. For more information about the resort, visit www.redrocklasvegas.com. Receive Tbones’ restaurant news, specials at www.facebook.com/tboneschophouse.