i. Biography
Coming Up
Formal training at Le Cordon Bleu, Las Vegas, gave Sterling Buckley a base for the pace and repetition that define professional kitchens. The structure of that education shows up later in the line-work: first as Line Cook at La Cave Wine & Food Hideaway in Wynn Las Vegas (2010–2015), then as Executive Chef at the same kitchen in 2015. Those roles mark the usual progression, but they also show a chef moving from execution to oversight without leaving the same service culture behind.
Signature
Sterling's signature dishes include fried chicken and Southern Hospitality. The first points to the comfort and precision of a Southern staple; the second signals the kind of welcome that shapes how the cooking is received. Taken together, they define a kitchen that works from familiarity, then gives that familiarity some lift.
Honors
The record here is one of steady advancement. Sterling Buckley’s path runs from Le Cordon Bleu in 2006 to an Executive Chef post at La Cave in 2015, then into later senior Las Vegas roles across Gordon Ramsay Steak, Honeysalt, and Momofuku. The sequence shows a chef building range while staying rooted in the city that has shaped the work. The 2024 Palate credit remains the clearest marker of that standing.
Profile updated July 2026
FAQ
Asked of Sterling
What is Sterling Buckley's current role?
As of 2026, Sterling Buckley is Executive Chef.
Where did Sterling Buckley train or study?
Sterling Buckley trained at Le Cordon Bleu, Las Vegas.
What is Sterling Buckley known for?
Modern Americana cuisine with cultural influences.
