Details have been announced for Vegas Unstripped 2026, the chef-driven food festival that has become a defining celebration of Las Vegas’ independent culinary scene. The event returns to the Palms Casino Resort pool deck on Sunday, April 26, from 6 p.m. to 9 p.m. A limited number of True Believer tickets are currently available for $150, with the price rising to $160 when they sell out. More than two dozen chefs are expected to participate, each creating a one-night-only dish or cocktail for the occasion.
Produced by Eric Gladstone and Chef James Trees, Vegas Unstripped brings together many of the city’s most creative culinary voices in a single setting. What began as a showcase for off-Strip talent has grown into one of the most anticipated food events of the year for both industry insiders and local foodies.
From Rebellion to Institution
As respected as it is today, Unstripped is rooted in rebellion, sparked by chefs’ feeling disrespected by a major national food festival. Trees recalls being invited to participate in the Strip-based event, where mom-and-pop restaurants were required to pay thousands of dollars to cook.
“They wanted to charge us all five grand… and then put us at the ass end of the pool,” he told the Food and Loathing podcast. “That wasn’t going to work.”
Instead, he, Gladstone and Sparrow + Wolf’s Chef Brian Howard created something of their own — an event built by chefs, for chefs, and for the local community.
A Community Comes Together
What started in an alley behind Esther’s Kitchen has become a snapshot of how far Las Vegas’ off-Strip dining scene has come. And the chefs themselves say the biggest change isn’t just scale — it’s connection.
“We all know each other, but we don’t ever get to see each other,” chef Johnny Church noted at a group photo shoot for the event. “So it’s fun. I love that part.”
Basilico Ristorante’s Joe Valdez added, “We’re always working. So it’s just great for all of us to get together.”
And for newcomers to the scene, it’s a chance to work with established heavyweights.
“This is my first time,” said Istorya chef Dio Buan. “I always thought it would be so cool to rub elbows with different chefs and learn from them.”
The Evolution of Off-Strip Dining
Dylan Jobsz of Esther’s Kitchen has seen the shift firsthand. “The community was much smaller when we started,” he said. “But it’s nice to see that camaraderie stays the same as everything grows.”
For Yuri Szarzewski of Partage, that growth reflects a broader gamble paying off.
“It was kind of scary,” he says of his decision to open a fine French restaurant in Chinatown. “But now… we are happy we took the bet.”
Why the Palms Works
The move to the Palms has also played a role in the event’s evolution. While some longtime fans still romanticize Unstripped’s street festival roots, chefs say the casino setting makes a real difference.
“From a kitchen standpoint, the resources are night and day better,” says Sean O’Hara, corporate chef for Trees’ Timeless Hospitality Group. “It just makes the entire experience a lot more seamless.”
What to Expect on the Plate
Of course, the heart of Vegas Unstripped remains the food itself — and the freedom to create something entirely new. The festival requires chefs to offer a dish that’s not available on their restaurant’s usual menu, which leads to a lot of creativity.
Food and Loathing was able to get a few of them to offer some hints on what they’ll be creating:
- O’Hara plans to showcase technique with a foie gras terrine featuring black olives and lychee.
- Jobsz is exploring dishes inspired by his Sri Lankan heritage.
- Buan hopes to introduce diners to Filipino flavors they may have never encountered before.
- Church expects to lean into seasonal, vegetable-forward ingredients sourced from local farms.
- For dessert: tsp Baking Company’s Kari Garcia is teasing a themed presentation, while Yuka Takamizawa of Moignet is working on a Japanese-inspired sweet with a twist aimed at American palates.
Looking Ahead
Taken together, these chefs point to something bigger than a single night of food. Vegas Unstripped has become both a celebration and a proving ground — a place where established names and emerging talent share the same stage.
“I really think we’re going to continue to grow this,” Trees said. “It’s a real opportunity for chefs to do something fun for the community and get their name out there.”
Participating Chefs
Adam Rios (Timeless Hospitality Portfolio), Alec Paki (Sparrow & Wolf, Spaghetti On The Wall Hospitality), Anthony Carron (Alexxa’s), Brian Howard (Sparrow & Wolf, Spaghetti On The Wall Hospitality), Bruce Kalman (SoulBelly BBQ, Perfect Bite Productions), Dio Buan (Istorya), Dylan Jobsz (Esther’s Kitchen), Francisco Cortes (Alebrijes by Chef Paco), Gary LaMorte (Fortune Events), Gina Marinelli (La Strega, Harlø Steakhouse), Jackson Stamper (Ada’s Food + Wine), Jake Yergensen (Timeless Hospitality Portfolio), James Trees (Timeless Hospitality Portfolio), Joe Swan (High Steaks Vegas), Joe Valdez (Basilico Ristorante Italiano), John Arena (Metro Pizza, Truly Pizza), Johnny Church (Johnny C’s Catering), Kari Garcia (TSP Bakery), Marty Lopez (Scotch 80 Prime), Matt Meyer, Myrhissa Bautista (SoulBelly BBQ, Burgersmith), Oscar Amador (Amador Cocina Fina), Oulay Fisher (Calabash African Kitchen), Rang Tan (Rang’s Cocina Moderne), Sean O’Hara (Timeless Hospitality Portfolio), Tyler Vorce (Lilli), Yuka Takamizawa (Milk Bread & Moignet), Yuri Szarzewski (Partage, Le Club).
Hear More
You can hear a portion of Eric Gladstone’s interview on the February 27th episode of the Food and Loathing podcast.
You’ll be able to hear short interviews with Trees, Gladstone and 10 of the participating chefs on the March 6 episode of the Food and Loathing podcast
