Noe Alcala has literally had his hand in Mexican food ever since he was 12 years old. Alcala helped his mother knead dough for her small catering business that created tamales and party cakes for the locals in Alcala's hometown of Tepatitlan, Mexico.
When he was 19 years old, he left Mexico for California where he worked in just about every position at local chain restaurants, moving from dishwasher to manager in a four-year period. Afterward, Alcala returned to Mexico where he expanded his understanding of the culinary world and refined his skills at his own restaurant in Tepatitlan. In 1999, Alcala brought his vast experiences to the Las Vegas culinary scene where he rose through the ranks at Hard Rock Hotel’s Pink Taco brand. As Corporate Executive Chef, he oversaw all culinary operations while planning for new outlets in Los Angeles and Scottsdale, Ariz.
After brief stints with Light Group and B.R. Guest, Alcala returned to his native roots and accepted the role of Executive Chef at Titan Branding’s Hussong’s Cantina at The Shoppes at Mandalay Place. Since then, he has opened Slice of Vegas, also at Mandalay Place, and in 2013, Alcala launched his third restaurant with Titan Group as Hussong’s Cantina debuts its second U.S. location in Reno, Nev.