Ludovic “Ludo” Lefebvre is giving Mediterranean dining a chic, sexy makeover. The charming executive chef of LAVO at The Palazzo worked as an executive chef at two of Los Angeles’ most lavish restaurants, L’Orangerie and Bastide, collecting two “Mobil Travel Guide Five-Star Awards,” one at each restaurant. Lefebvre, who went to culinary school at Le Castle in Burgundy, France, got his start in the food industry at age 13. He eventually went on to study under three of France’s rockstar chefs: Marc Meneau, Pierre Gagnaire and Alain Passard. Considered the Marco Polo of culinary artistry, Lefebvre has been crowned one of the “World’s 50 Greatest Chefs” by Relais and Châteaux, and is the author of CRAVE, A Feast of the Five Senses.
944: Do you have a fast food or pre-made food guilty pleasure?
LUDOVIC “LUDO” LEFEBVRE: In-N-Out — I just love it. I order a Double Double — [two beef patties, lettuce, tomato, spread, American cheese and onions on a bun] — nothing special on it [because] it’s just perfect the way it is.
What is your specialty or regional expertise? Contemporary cuisine with influences from Spain, Italy and France, cross-cultural flavors and innovative ingredients.
In your opinion, what’s the most played out recent food fad?
In America, a lot of people like Asian food. It’s everywhere. People love it. But now, with this Mediterranean food concept at LAVO, where the West meets East, I’m pretty excited about that because it’s a different flavor.
If you had a TV cooking show, what would it be called?
Be Yourself. I think the most important part of being a chef is to be you. Don’t try to be somebody you aren’t; be who you are.
Do you have any chef groupies? What’s the craziest thing someone has said to you?
Actually, I’m surprised. A lot of people ask for me every night. You don’t want to know about the craziest thing someone ever said — it involved offers of sexual favors.
How do you bring the sexy aspects of Vegas to your meals?
Mostly taste – two or three very powerful flavors on the plate. For me, cooking is all about memory. I try to make the taste sexy, hip and young with spice.
If you were a dish, what dish would you be and why?
I think I’d be eggs. People don’t understand, but for me it’s important to cook simply, but interesting. For eggs, you have so many techniques, so many ways you can cook the eggs to make them interesting. I love eggs. I love chicken and eggs.
What is the most bizarre food you’ve ever eaten?
I’ve had snake in Singapore. They cut it right in front of you and drain the blood. Then they make you drink the blood. It’s not very good — it’s warm and thick.
3325 Las Vegas Blvd. S., Las Vegas, Nev.