Colored People


Tom Gorbal Luxor Las Vegas

I met chef Gorbal on my last vacation where I spent a few days in Las Vegas with my family.

MORE The Buffet at Luxor had the best food I had tasted in a while and the Lava Chocolate Cake won my heart and my taste buds!

As a matter of fact it was because of this appealing dessert, which I frankly self-indulged in until my toes curled up, that I had the priviledge of meeting Chef Gorball.

You see, we had arrived a little early at the restaurant and the Lava Chocolate Cake was not due to make its luscious appearance for another couple of hours and to my dissapointment, I pouted... as the Executive Chef himself walks out of the kitchen.

I quickly greeted him and asked when would the tasty treat be served and he, with that bright smile you see above, asked me to stand by as he checked.

With high expectations, I and my 4 year old returned to our table and a few minutes later here he comes, with a special delivery. Yes indeed!  (...and they say the Luxor has the worlds brightest beam... Well, okay... but I was beaming!)

He explained the dessert was actually not ready to be served but he was able to get us a serving.

This was my encounter with Chef Gorball a down to earth and pleasant man whose passion for the culinary world started at the age of eleven as a Boy Scout.

In 1980 by the age of sixteen, he had already gained extensive experience in small hotel and casino kitchens and by the age of nineteen he was the Chef of a 125 seat steakhouse where he was responsible for making homemade soups, baking bread, butchering beef, pork and poultry items for the restaurants menu.



Until this day Chef Gorball thirsts for knowledge and that drive is what led him to continue pursuing his dream as he worked as a waiter, bartender and Maître d’, which landed him to the position of Assistant Executive Chef of a small casino off of the Las Vegas Strip.

One of his goals was reached in 1998 when he became the Chef at the Excalibur Hotel, a mega resort on the Las Vegas Strip, and in six months Chef was the Sous Chef at the Monte Carlo Hotel's buffet.

His dedication and expertise was soon rewarded as he was then promoted to the position of Chef de Cuisine for the buffet and the Main Production kitchen at the same hotel.



In 2002 Chef's career took an even brighter turn as he went to work at the prestigious Luxor Hotel as the Chef de Cuisine in the buffet and in a couple of years Chef Gorball was promoted to Assistant Executive Chef.

Chef worked diligently at that position for six years and in 2008, Chef Gorball was then promoted as the Executive Chef where he now directly oversees all culinary operations with 260 hourly staff, 19 chefs in various food outlets, listed below, and responsible for serving 15,000-18,000 meals per day including employee dining.

Below are the food outlets Chef Gorball is responsible for, as of this posting:


The Luxor Hotel

More the Buffet
Tender steak & Seafood
Backstage Deli
Pyramid Café
In Room Dining
Oasis Snack bar
Garde Manger kitchen
Main Production Kitchen
Bakery
Banquets
Employee Dining
Starbucks

The Excalibur Hotel

Roundtable Buffet
Sherwood Forest Café
The Steak House at Camelot
Room Service
Employee Dining
Starbucks
Drenched snack Bar
Banquets
Main Kitchen
Garde manger


He is also on the Program Advisory Commitee for the Art Institute of Las Vegas International Culinary School.

Chef Gorball is an example of what hard work, dedication, determination and a kind hearted spirit can achieve. I am glad to have met Chef and am honored that he has accepted to be a part of our family and join me here on BlogTalkRadio.com/ColoredPeople.

Join your host Tania-Maria Xavier and Meet Chef Gorball on Friday April 9 at 1:30pm PST/3:30pm CST/4:30pm EST. To *only listen over the phone*, dial (712)432-0075 Passcode: 900080.

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