Sarah Thompson

Executive Chef Sarah Thompson reflects her passion and reverence for Mexican cuisine at Casa Playa, Encore Las Vegas’ artful coastal Mexican restaurant. With culinary expertise refined at New York City’s lauded Cosme, at Casa Playa, Chef Thompson presents a vibrant and creative menu featuring bright, California and Baja produce and seafood, woven together with a robust masa program.

Chef Thompson graduated from the Culinary Institute of America and amassed experience at some of New York City’s most noteworthy restaurants–as Line Cook at Michelin-starred Marea; Sous Chef at Wylie Dufresne’s Alder; Corporate Sous Chef with Andrew Carmellini’s NoHo Hospitality Group; and as Chef de Cuisine at Elio.

She was recruited by Chef Daniela Soto-Innes to join the newly opened, fine dining Mexican restaurant, Cosme. Training and working alongside some of the best Mexican chefs in the world, Thompson was further exposed to the nuances and complexities of Mexican cuisine, resulting in a lasting curiosity and passion. Eventually, she earned the role of Cosme’s Executive Sous Chef.

In 2019, Chef Thompson ventured to Wynn Las Vegas, accepting a role as Chef de Cuisine at Elio. In 2021 Thompson accepted the role of Executive Chef at Casa Playa, where she creates a menu that celebrates coastal Mexican cuisine. Chef Thompson notes Mexican cuisine is extremely personal, and each member of her team is encouraged to share and engage with the menu in a collaborative environment. Chef Thompson has also cultivated a kitchen that employs over 50% women.

The Casa Playa menu features authentic Mexican flavors with dishes ranging from fresh seafood to impressive large-format feasts. In addition to the thoughtful offerings and exciting beverage program. As a hyper-regional coastal Mexican restaurant, the menu’s emphasis lies in, locally selected seafood. Thompson sources nearly all of her fish from the Pacific coast, from striped bass of Baja California to oysters of Tómales Bay.

Similarly, she works with purveyors that source fresh, seasonal produce from 50 of the best farms across southwest Nevada, California, and Arizona–also receiving bi-weekly deliveries from the famed Santa Monica Farmers Market. Corn, chiles, and agave serve as the backbone of the Casa Playa menu and are sourced directly from small producers in Mexico via Masienda. Most notably, Chef Thompson’s masa program is incredibly layered and distinctive with six distinct corn varieties imported from Oaxaca and nixtamalized in house.