WE ARE 138°
At 138° our mission is to feed tomorrow while feeding today. We believe a great neighborhood restaurant can be built on the foundation of responsible sourcing, serving the best products in the best environment, to the best people.
Chef Matt Meyer is a graduate of California School of Culinary Arts – Le Cordon Bleu, but that’s where his “traditional” culinary training ends. Soon after graduation, he relocated to Las Vegas and took a series of positions on the Strip including Caesars Palace, Wynn resorts and Andre’s restaurant, before deciding he would be happier forging his own path. He started Matteos Gourmet Food Service, focusing on large scale catering and private chef dinners. Matteo’s would receive multiple recognitions from the Las Vegas Review-Journal’s “Best of Las Vegas” awards.
In 2016, he opened Served Global Dining in Henderson to pursue a vision without culinary boundaries. The restaurant became a beloved spot by Hndersonites, foodies and food writers, alike, with praise from Thrillest, Las Vegas Weekly, Las Vegas Review-Journal, Las Vegas Magazine, and an appearnace on the Food Network. It has been named “Best Breakfast” by Desert Companion, “Best Brunch” by Thrillest and Top 5 restaurants in Henderson by Hoodline.com. Said the Las Vegas Weekly, Meyer “serves up dishes on one’s even though up before.”
Meyer’s approach to cooking is to find what nobody else is doing, and pursue it to perfection. He takes great pride in thoughtful sourcing of his ingredients, from learning about the story behind where his proteins come from to the science behind different cooking techniques and how it affects the flavor of a dish. His cooking knows no boundaries and can only be described as American in that it is inspired by the melting pot of cultures that make up America.
Meyer continues to evolve his cooking with his latest concept 138°, which will offer a fresh new perspective on the craft steakhouse. 138° will also feature killer burgers, daily brunch, and a craft cocktail bar. All this will be highlighted by Meyer’s in-house dry aging program.
Meet Our Team
Gene Samuel has more than two decades in the hospitality industry with restaurants including Mastro’s Ocean Club, Gordon Ramsay’s Pub & Grill, Michel Richard among others, as well as his own catering business. Gene insists on treating everyone as if they were in his home.
Adam Carroll is an award-winning mixologist who was previously a key player with Southern-Glazers Wine & Spirits, as well as respected bars including Oak & Ivy and The Golden Tiki. Adam also plans to draw on his experiences to craft new and unique presentations at 138°.