HEXX offers high-quality and all-house-made savory and sweet fare across the all-day and all-night menu
Chef Matthew Silverman has assembled a superstar culinary team to create a truly “made from scratch” menu in the heart of the Las Vegas Strip at HEXX Kitchen + Bar.
Executive Chefs Carlos Buscaglia and Matthew Piekarski offer high-quality and all-house-made savory and sweet fare across the all-day and all-night menu located within Caesars Entertainment’s Paris Las Vegas Hotel & Casino, down to shredding their own cheese, making all sauces and dressings and slicing all of the fruit for the house-made sangria program.
The upcoming, chef-driven menu changes will bring the scratch kitchen program to the forefront on an even grander scale later this summer.
The Minds Behind the Dishes
Matthew Piekarski | Executive Chef
A Wisconsin native, Matthew Piekarski moved to Las Vegas more than a decade ago with aspirations to learn from some of the world’s top chefs. Through hard work, talent and determination, Piekarski is now running the kitchen at Las Vegas’ dynamic new restaurant, HEXX Kitchen + Bar, a distinctive new concept now open at Paris Las Vegas, as well as BEER PARK, the Strip’s first rooftop bar and grill.
As executive chef, Piekarski has worked in collaboration with HEXX creator Matthew Silverman to create a dynamic, American-style menu with classic and contemporary influences. Additionally, he is responsible for overseeing the production and execution of all food and chocolate for the restaurant for HEXX. The creation of chocolate in-house has allowed Piekarski to be involved with every step of the process, starting with the selection of the cacao beans and finishing as a signature HEXX chocolate bar.
Piekarski ensures that all dishes are meticulously and consistently prepared, ensuring the highest quality of such dishes as papperdelle tossed with spinach, cream, peppers, chickpea, bacon and egg yolk; Filet Oscar with crab, asparagus and hollandaise; and the tarragon chicken sandwich with Jarlsberg cheese, tarragon aioli, tomato vinaigrette and frisée on ciabatta. Taking an artisan approach to HEXX’s menu, Piekarski assembles each meal using quality scratch ingredients. He also works with Silverman to manage the culinary team and oversee all back-of-house operations.
“When it comes to HEXX, I take a lot of pride in the fact that we make everything from scratch with heart and soul,” says Piekarski. “We craft our artisan chocolate all the way from the bean to the bar, we freshly bake all of our pastries, craft all of our desserts and cook all of our savory dishes from start to finish.”
Since moving to Las Vegas, Piekarski has learned from many notable chefs including Eric Klein, executive chef of Wolfgang Puck’s Spago in The Forum Shops at Caesars Palace, David Walzog, executive chef of SW Steakhouse at Wynn Las Vegas, and Jason Harrison, executive banquet chef at the Bellagio Resort & Casino. Piekarski began his career in the United States Army as a cook and veterinary food inspector in 2000. In 2005, he started his restaurant career as an assistant banquet chef at the Bellagio Resort & Casino. After gaining valuable knowledge and experience, Piekarski was named sous chef of Society Café at Encore Las Vegas in 2009. Later that year, Piekarski began working as executive chef of Eva Longoria’s Beso Steakhouse in Crystals at CityCenter.
In his spare time, Piekarski enjoys working out, competing in fitness competitions and playing Frisbee golf. A true foodie, Piekarski seeks new, off-the-grid places to enjoy a diverse array of cuisines.
Carlos Buscaglia | Executive Chef
Popular Las Vegas chef and restaurateur Carlos Buscaglia has joined HEXX Kitchen + Bar as the new executive chef.
“Like me, the team behind HEXX is very passionate about cooking inventive cuisine,” says Buscaglia. “This is a tremendous opportunity to work with a fine-dining operation that is aligned with a creative vision.”
Buscaglia is responsible for all facets of back-of-house operations for HEXX, from continually developing new dishes to quality control, managing a team of chefs and educating the front and back of house about the menu.
In keeping with his philosophy, “To cook with the best ingredients from simple recipes, making the most of the natural flavors,” Buscaglia has put his touch on the HEXX menu with several new dishes, including gnocchi pasta made with lobster and smoked pork belly, topped with fresh peas and herbs, and king salmon served with black quinoa risotto, wild mushrooms and garlic gremolata.
Best-known locally as co-creator and executive chef of Due Forni Pizza & Wine, Buscaglia has nearly 25 years of culinary experience, much of which has been in fine dining and Italian cuisine, spanning classics to dishes with modern appeal.
Born in Canada and raised in Argentina, Buscaglia grew up working for his parents at an Italian deli in Buenos Aires, moving to Las Vegas when he was 15 years old. First working for a couple of neighborhood Italian restaurants, he joined MGM Resorts International, then MGM Mirage, in 1995, holding several positions within the company’s resorts. In 2003, Buscaglia opened FiAMMA Trattoria & Bar at MGM Grand with James Beard Award-nominated Chef Michael White and was promoted from master cook to sous chef in just three months.
He left a position as chef di cucina at FiAMMA to open his first restaurant, Due Forni Pizza & Wine, with longtime friend and business associate Alex Taylor in 2010. Serving authentic Neapolitan- and Roman-style pizza, Due Forni Pizza & Wine holds a “Certificate of Excellence” from TripAdvisor and has been recognized by numerous media outlets for its outstanding cuisine.
In his spare time, Buscaglia enjoys exploring the Las Vegas landscape on his motorcycle.