SAHARA Las Vegas is pleased to announce the promotion of Candace Ochoa to executive chef of Bazaar Meat by José Andrés, where she will oversee all culinary operations for the award-winning restaurant.
Ochoa has been with ThinkFoodGroup, the company behind Chef José Andrés’ group of restaurants, for ten years, and is the only executive chef to have worked at all of Andrés’ Bazaar locations.
Ochoa has served as executive sous chef for Bazaar Meat at SAHARA Las Vegas since 2018, and also assisted with the restaurant’s grand opening in 2014.
Additionally, she helped open The Bazaar by José Andrés at SLS Hotel in South Beach as sous chef, and served as a line cook at The Bazaar by José Andrés at SLS Hotel in Beverly Hills.
She assisted with the grand openings of Bazaar Mar by José Andrés at SLS Brickell in Miami Beach and Mercado Little Spain in Hudson Yards in New York City. Originally from Los Angeles, Ochoa earned her associate degree in culinary arts from The Art Institute of California.
In her new role, Ochoa will work with both the SAHARA Las Vegas and ThinkFoodGroup teams on developing seasonal menus throughout the year, as well as special menus to complement new additions to the property, including MAGIC MIKE LIVE Las Vegas. She looks forward to utilizing new flavors, such as locally sourced fruits and vegetables, as well as incorporating ideas from her fellow chefs on the Bazaar Meat team.
Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of the carnivorous that offers guests a groundbreaking culinary experience. Since opening at SAHARA Las Vegas, the restaurant has received numerous awards and accolades, including “Best Restaurant in Nevada” by Business Insider.
Bazaar Meat by José Andrés is currently open Friday through Sunday, 5 p.m. to 10 p.m., and beginning March 4, will also be open Thursday from 5 p.m. to 10 p.m.
More information on that program may be found here.
