Casa Playa's chef just won a historic James Beard Award

If you’ve ever wondered what it takes to build a restaurant that earns national recognition while staying rooted in its sense of place, let Sarah Thompson show you the way. Fresh off becoming the first female chef on the Las Vegas Strip to win a James Beard Award for Best Chef: Southwest, the Casa Playa chef shares how she built an inclusive kitchen culture, found her voice through Mexican cuisine and balances tradition, creativity and the demands of a city built around unforgettable dining experiences.

—Interview by Kelly Dobkin, edited by Bianca Prieto

Congratulations! Being the first female chef on the Strip to win this award is a major milestone. How does it feel?

Thank you so much! It’s truly such an honor to be recognized by the James Beard Foundation. Casa Playa truly reflects my passion and the team’s dedication. It’s the culmination of so many years of mentorship, learning the depth and diversity of Mexican cuisine and finding my voice as a leader in the kitchen. To have that journey recognized at this level is deeply moving, especially since it’s been 15 years since a Las Vegas chef has been recognized.

You’ve built a kitchen where more than 50% of the team identifies as women and have become a strong advocate for mentorship. What intentional decisions have helped you create that culture, and what lessons would you share with other restaurant leaders trying to build more inclusive teams?

It started with being honest about what I walked into. When I arrived in Las Vegas, female leadership in fine dining here was rare. So I made a deliberate decision early on to hire, invest in and celebrate the women at every level of our kitchen operation.

Ultimately, it comes down to culture. I aim to lead the way mentors led me, with generosity, high standards and a genuine belief in creating pathways for the people around you to succeed. And championing and celebrating that success, which fuels further growth amongst the team.

Casa Playa has built its identity around coastal Mexican cuisine, from sourcing Pacific seafood to maintaining an in-house masa program. How do you balance honoring tradition with creating a modern, luxury dining experience for a Las Vegas audience?

Tradition is Casa Playa’s anchor. The masa program, the regional influences, the way we approach seafood; that's the soul of the restaurant, and it doesn't waver. But within that framework, there's enormous creative freedom, and I lean into it constantly. The menu evolves throughout the year because the seasonality of the ingredients demands it, and the team inspires it.

Las Vegas also pushes you to think differently about the dining experience itself. People usually come here to celebrate and be surprised, so we build that into how dishes are presented. Some feel communal and abundant, while others are more intimate and precise. It's not about spectacle for its own sake; it's about making the experience as memorable as the food. I've come to love what this city asks of me as a chef. It's a place where ambition is taken seriously, and I think the restaurant reflects that.

(Photo credit Gaby Duong)

The Prep's Take

Thompson built a nationally recognized restaurant in one of the most competitive dining cities in the world by refusing to separate identity from ambition. The lesson for any independent operator: knowing what your restaurant stands for isn't a constraint on creativity. It's what makes the creativity land.

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The Prep is written by Kelly Dobkin and edited by Bianca Prieto.