Meet our
chef
Las Vegas native Daniel Stramm is a culinary artist with an unwavering commitment to excellence. A graduate of Le Cordon Bleu, he honed his culinary skills under the guidance of some of the nation’s most esteemed chefs. His culinary journey commenced at Yellowtail at Bellagio, where his passion for cooking ignited.
Driven by a thirst for adventure and new experiences, Stramm embarked on a culinary odyssey across the Western United States. From the captivating landscapes of Zion National Park in Utah to the vibrant culinary scene of Seattle, he climbed the ranks alongside James Beard Award-winning chefs. His pivotal role in Chef Josh Henderson’s Huxley Wallace Collective garnered accolades from prestigious publications such as The New York Times, Food & Wine, and Bon Appétit.
Stramm’s exceptional talents drew the attention of renowned restaurateurs, including the legendary Chef Wolfgang Puck. Returning to his hometown in 2017, he assumed the role of Executive Sous Chef at Puck’s iconic Spago before becoming the Executive Chef at Wolfgang Puck Bar & Grill in Downtown Summerlin.
In the spring of 2022, Stramm unveiled his solo venture—a high-end food truck offering the finest American full-blood Japanese Wagyu. Over the past two years, he cultivated relationships with ranchers and farmers to bring his vision to life, with plans to eventually establish a brick-and-mortar establishment. With numerous exciting projects on the horizon, Stramm emphasizes the importance of patience and the support of the right team.
