At Casa Playa, a coastal Mexican restaurant at Wynn Las Vegas, Executive Chef Sarah Thompson regularly cooks for—and with—some of the industry’s most recognizable names, whether during The World’s 50 Best Restaurants celebrations in Las Vegas or at local philanthropic events such as “Feast for a Good Cause” in partnership with the Friends of the James Beard Foundation. She also gives back to the community as an industry mentor and advocate for women in hospitality. Cooking, though, has long been central to her life, and today she channels that passion into leading a team of more than 30 cooks as they develop the restaurant’s vibrant menu.
“Cooking has always been a huge part of my upbringing,” said Thompson. “When I was growing up, my parents prioritized having meals together, no matter what was going on. As I grew older, I became increasingly interested in making those meals with them and loved seeing people engage with what I’d created."
The biggest turning point in Thompson’s career was when she moved to Las Vegas. “New York was home to me—it was comfortable and exciting,” she said. “I was hesitant to move to a new city, but I wouldn’t have found the growth and success I’ve worked hard for and enjoyed without taking that risk.”
Before taking the helm at Casa Playa in 2021, Thompson served as chef de cuisine at Elio’s in 2019. She moved to Las Vegas after a successful run as executive sous chef at New York’s acclaimed Cosme, where she had been recruited by Chef Daniela Soto-Innes. At Cosme, she trained and worked alongside some of the world’s leading Mexican chefs, gaining deeper exposure to the nuances and complexities of Mexican cuisine—an experience that sparked a lasting curiosity and passion. After graduating from the Culinary Institute of America and before joining Cosme, Thompson built her foundation in several notable kitchens, including working as a line cook at the Michelin-starred Marea, serving as sous chef at Wylie Dufresne’s Alder, and holding a corporate sous-chef role with Andrew Carmellini’s NoHo Hospitality Group. In 2025, Thompson was named a 2025 James Beard Foundation Awards finalist for Best Chef: Southwest.
Tradition, Innovation, and Collaboration—All at Play at Casa Playa
As Executive Chef at Casa Playa, Thompson crafts vibrant, hyper-regional coastal Mexican menus centered on Pacific-sourced seafood, fresh seasonal produce from top farms across the Southwest, and a robust, in-house nixtamalized masa program featuring six Oaxacan corn varieties. Her largely gluten-free dishes reflect her personal experience with Celiac Disease, while core ingredients like corn, chiles, and agave are sourced directly from small Mexican producers. Thompson’s approach is deeply collaborative, encouraging her team to connect personally with the cuisine, and she recently expanded Casa Playa’s offerings with a late-night menu of shareable dishes, tacos, bites, and craft cocktails.
“The root of all our food and sourcing is thoughtful Mexican ingredients and flavors, but we also draw influence from our own experiences, so you’ll see touches of Thai or Japanese influence in some dishes,” said Thompson. “Mexican cuisine is similarly extremely personal, and our process is one where everyone in the kitchen is encouraged to engage with the creation of dishes and menus. As a culinary team, we are passionate about translating that warmth and passion beyond the kitchen and into the dining room."
Thompson said the menu at Casa Plays is designed for sharing and experiencing as many different bites as possible. “My favorite part of the menu to work on is our ceviche section, where I get to explore different ways to elevate very traditional bites,” she said. “Some of my favorite items on the menu are the kampachi with tomato dashi and our squash tamal with mole verde.”
For Thompson, honoring tradition is important and she does that—along with her team—through the way they source and through the ingredients they choose.
“In Mexican cuisine, you don’t typically see ingredients being shipped across the country—cooks rely on what’s available locally, and that shapes the cuisine in a meaningful way,” explained Thompason. “While we don’t always have the luxury of sourcing hyper locally, we work with as many local and Pacific-based farmers and seafood producers as possible, making our sourcing extremely intentional. We also bring in corn and chiles from Mexico to ensure our flavors remain authentic.”
Thompson shared that while she embraces tradition, she pushes toward innovation by taking traditional foundations and elevating them with technique, creativity, and thoughtful choices. One dish that represents that balance is the restaurant’s tamal dish. “It’s deeply rooted in tradition but prepared in a modern, elevated way,” she said. “We use coconut oil instead of lard to create a lighter, fluffier texture, and we mill fresh masa daily. The tamal is served with a mole verde built on a base of coconut milk, yet made with all Mexican herbs and chiles. There are so many parallels between mole and curry, and exploring that intersection is a fun and inspiring place to push boundaries. This dish is incredibly unique and unlike any tamal most people have experienced, and I’m proud of how it honors tradition while still embracing innovation.”
Overall, according to Thompson, the menu development at Casa Playa is collaborative, and each of her chefs brings a different background. “Some of our best bites came from all of our creativity combined,” she noted.
‘It’s Important to Me That I Leave an Impact That Resonates…”
What’s most important to Thompson in this industry is mentorship and passing on the skills and knowledge her own mentors shared with her.
“I’ve been fortunate to have a mentor at each of my major jobs growing up, and each taught me something different based on where I was in my career,” said Thompson. “My first mentor was Amador Acosta at Marea. He taught me how to be a line cook, which, at the time, was incredibly important. He modeled professionalism and care through the smallest of tasks, and I still apply what I learned from him almost every day, especially when teaching my young team how to work in high-intensity kitchens. At Alder, Wylie Dufresne taught me how to be creative, how to think about food in new ways, and how to stay open to anything. Daniela Soto-Innes taught me almost everything I know about Mexican food. She is a creative force and a generous teacher, with a deep understanding of Mexican cuisine and traditions.”
Thompson revealed she wouldn’t be where she is today without the guidance of some incredible chefs and mentors, and she said it’s important to pass on what she learned and cultivate talent that reaches beyond her teams and restaurant.
“It’s important to me that I leave an impact that resonates with each chef on my team and ensures they are equipped for a bigger role, carrying their experiences and applying them to their next position,” shared Thompson.
When it comes to mentoring, Thompson thinks it’s important to be patient and present. “Share what you know, give people real opportunities by meeting them where they are, and lead in a way that helps them feel confident and supported,” she said.
In addition to mentorship being important to Thompson, she’s always worked with the Women’s Hospitality Initiative to help raise awareness and funds for young, aspiring female culinary professionals in Las Vegas. In fact, Thompson said she takes great pride in cultivating a kitchen that employs more than 50 percent women.
“As leaders in this industry, we have valuable skills and resources, and I believe in sharing those with the community as a way to give back,” said Thompson. “My advice [to other industry professionals] is to find an organization or cause that genuinely speaks to you and offer your time and knowledge—even small efforts make a real impact.”
Thompson also encourages other professionals in the bar, restaurant, and hospitality industry to take chances. “Time moves strangely in the hospitality industry, and you grow by staying open, curious, and willing to push yourself,” she said. “Don’t be afraid to take smart risks in the company of trusted people.”
Looking ahead, Thompson hopes to continue making an impact at Wynn. “While continuing to grow and develop Casa Playa, I’m open to exploring what else my skills can accomplish within Wynn Las Vegas and expanding my horizons when it comes to project development,” she said.
Aaron Kiel is an award-winning journalist and PR professional based in Raleigh, N.C., with over 20 years of experience in the beverage, tea, coffee, hospitality, and technology sectors. He contributes to Questex’s Bar & Restaurant News as a reporter/writer, and he was previously the editor of Questex’s World Tea News, as well as the Specialty Coffee Association’s member journal, The Chronicle, among other editorial roles. His work with Bar & Restaurant News has earned multiple accolades, including the 2025 Folio: Eddie & Ozzie Award for “Range of Work by a Single Author – B2B” and the 2024 award for “Best Single Article, Culture & Community – B2B.” He also received a Gold Northeast Region Award in the American Society of Business Publication Editors’ (ASBPE) Azbee Awards under the “Diversity, Equity & Inclusion” category for best single article. In addition, Kiel was named a recipient of the 2024/2025 ASBPE Diversity Fellowship Award, which supports and recognizes diversity in the field of B2B journalism. Connect with him on Instagram @adventurer_explorer or visit akprgroup.com.
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