Chef Daniel Stramm

Las Vegas native Daniel Stramm boasts a strong passion for the culinary arts and a perpetual drive to do only the best. The Le Cordon Bleu graduate perfected his craft under some of the country’s best chefs. He began his career in the kitchen at Yellowtail at Bellagio. Young and eager to experience life and travel to new places, Stramm’s career trajectory took him around the west coast to Zion National Park in Utah and then to Seattle where he climbed through the ranks working with some of the city’s top James Beard Award-winning chefs. He worked for Chef Josh Henderson where he spearheaded Huxley Wallace Collective, a 12-restaurant commissary kitchen that received notice from The New York Times, Food & Wine, Bon Appetit and many more top food and travel publications. Stramm played an instrumental role in both the culinary and operations side making him sought out by top restaurateurs, including renowned Chef Wolfgang Puck. In 2017, Stramm returned to Las Vegas, eventually becoming Executive Sous Chef at Puck’s legendary Spago and then Executive Chef at Wolfgang Puck Bar & Grill in Downtown Summerlin. In spring 2022. Stramm will open his first solo project, a high-end food truck serving some of the highest grade American full blood Japanese wagyu. Stramm has developed relationships over the last 2 years with ranchers and farmers to pull his vision to life. Stramm says the goal is to open a brick & mortar location eventually. He has many other projects in mind and says “things just take time with the right people in your corner.”