Chef
Sarah Thompson
- Discipline
- Chef
- Based in
- Las Vegas, Nevada, United States
i. Biography
At Casa Playa in Las Vegas, Coastal Mexican cooking sets the terms of Sarah Thompson’s work: salt-bright, clean in finish, and grounded in the pace and discipline of a commercial kitchen. The line runs back through New York City, where repetition, pressure, and consistency shaped her approach before it found its current form at Wynn Las Vegas. The result is a style that reads Mexican cuisine through precision rather than embellishment. “That opened my eyes to a different culture and a cuisine that really spoke to me.” Sarah has said.
The Climb
Formal technique and timing were built at Culinary Institute of America, where Sarah Thompson’s training established the baseline that later work would keep testing. That foundation carried into Cosme in New York City, where she served as executive sous chef and worked inside the demands of a fast, exacting kitchen. The role sharpened her control of pace and consistency, and reinforced a method built on structure and repetition. At Elio in Las Vegas, where she served as Head Chef from 2019 to 2021, Sarah Thompson worked within a narrower margin of error. The position extended her range from sous-chef responsibility to the broader oversight required of a chef, while keeping the same emphasis on control. Each step added another layer of command without changing the underlying discipline of the work. Today, Sarah Thompson is Executive Chef of Casa Playa, a role she has held since 2021.
Today
At Casa Playa in Las Vegas, Sarah Thompson leads the kitchen as Executive Chef, and the work shows the value of accumulated practice. Coastal Mexican cuisine is handled with the steadiness of someone who has already moved through multiple levels of kitchen responsibility. The style is measured, focused, and built to hold together under pressure. What defines the food is its specificity. The path through Culinary Institute of America, Cosme in New York City, NoHo Hospitality, Elio in Las Vegas, and Casa Playa in Las Vegas shows a career shaped by formal training and operational range. In the present, those experiences come together as technique, restraint, and intent in service of Mexican cooking.
Signature
Sarah's signature dishes include Oaxaca Old Fashioned, pattypan squash tamal with coconut milk mole verde, and Mole Blanco.
Recognition
Sarah's honors include James Beard finalist.
Profile updated July 2026
FAQ
Asked of Sarah
What is Sarah Thompson's current role?
As of 2026, Sarah Thompson is Executive Chef.
Where did Sarah Thompson train or study?
Sarah Thompson trained at Culinary Institute of America.
What recognition has Sarah Thompson received?
James Beard finalist (2025).
