Naxos Taverna at Red Rock Casino Resort & Spa  added  Sani Hebaj as its new Executive Chef adding to an all-star line up of culinary talent.  With a wealth of culinary expertise and a dynamic vision for modern Greek cuisine, Chef Hebaj is set to elevate the dining experience at this beloved restaurant, known for its commitment to authentic flavors and exceptional hospitality.

Chef Hebaj joins Naxos Taverna after a successful tenure as the Executive Chef at Villa Azur at The Venetian, where he masterfully fused the best elements of South of France and East Coast flavors to create memorable dining experiences. His impressive resume also includes collaborations with renowned restaurateur Todd English, where he played a pivotal role in launching The Beast at AREA15. Additionally, Chef Hebaj has held key culinary positions at some of New York City’s most iconic venues, including The Plaza Hotel and Dabble at the Conrad New York Midtown, earning accolades from esteemed publications like The New York Times.

Born in Brooklyn to immigrant parents, Chef Hebaj was immersed in a rich and diverse food culture from a young age, which ignited his lifelong passion for cooking. His culinary journey began at the tender age of 15 when he started washing dishes and making fresh mozzarella at a casual Upper East Side restaurant. This early exposure to the kitchen inspired him to pursue culinary studies at the California Culinary Academy in San Francisco. Upon returning to New York, he honed his skills at several Michelin-starred establishments, where he learned the art of precision and creativity in cooking.

Under Chef Hebaj’s leadership, Naxos Taverna is unveiling an exciting selection of new menu items that celebrate the vibrant flavors of Greek cuisine. Highlights include:

Pan-roasted Chilean Sea Bass** with tomato and olive ($59): A beautifully cooked fish dish that combines the freshness of the sea with Mediterranean flavors.

Spanakopita  with Kefalograviera cream ($17): A classic Greek pastry filled with spinach and feta, elevated by the richness of aged Kefalograviera cheese.

Also try the Lavraki with green tomato, scallion, dill, lemon, and olive oil ($19): A light and refreshing dish that showcases the delicate flavors of sea bass, enhanced by vibrant accompaniments,

Why not try his Tuno Crudo with yogurt glykopikros ($19): A modern take on traditional crudo, featuring fresh tuna paired with a sweet yogurt sauce that balances the dish perfectly.

To share , the Souvlakia sta Karvouna for Two with filet mignon, chicken, vegetables, tzatziki, muhammara, Greek trio, and fresh pita ($110) is an excellent choice.  A generous platter  designed for sharing, featuring a selection of grilled meats and flavorful dips that highlight the communal spirit of Greek dining.

“Chef Sani’s passion, creativity, and dedication to quality are a perfect fit for Naxos Taverna,” said Louis Abin, founder of Naxos Taverna and Ironbound Projects. “We’re absolutely thrilled to have him at the helm of our kitchen. His expertise and innovative approach will bring a fresh energy to our team, and we can’t wait for our guests to experience his unique culinary vision.”

Naxos Taverna is dedicated to providing an exemplary dining experience, offering an inviting atmosphere that reflects the essence of its namesake, the Greek island of Naxos. Known as the isle of Dionysus, the god of wine and celebration, Naxos Taverna strives to create a festive and warm environment where guests can enjoy the best of Greek hospitality.

The restaurant is open for dinner daily from 5-10 p.m., with lunch served Friday through Sunday from 11:30 a.m. to 3 p.m., and a delightful brunch on Saturday and Sunday from 11:30 a.m. to 3 p.m. Guests are encouraged to explore the new menu and immerse themselves in the rich culinary traditions of Greece. For more information, visit http://naxosredrock.com and follow them  on  Instagram at @naxos.taverna.
“Naxos Taverna is not just a restaurant; it is a celebration of exemplary culinary experiences, purity of flavors, and gracious hospitality.” said Hebaj