I had the chance to attend Vegas Unstripped 2025 at the Palms, and it was easily one of the best food events I’ve ever experienced in Las Vegas. The festival took place on April 27 and brought together over 30 of the city’s most talented and passionate chefs, along with some of the top names in the local bar scene. What made this event really stand out was how personal and grounded it felt—nothing about it was corporate or flashy. It was just real food, made by real people, for a good cause.
Every chef served an original dish created just for the night, and the creativity was off the charts. I got to try amazing bites from Gina Marinelli (La Strega), Jamie Tran (The Black Sheep), and Brian Howard (Sparrow + Wolf), among many others. Each plate felt like a mini love letter to their style and flavor philosophy. There was so much variety—from elevated comfort food to playful, edgy takes on fine dining. The energy in the space was electric, and the chefs were right there interacting with guests, which made it feel even more special.
The bar scene didn’t disappoint either. I sampled incredible cocktails from Tony Abou-Ganim (The Modern Mixologist) and Diane Mina (whose Bloody Mary might have ruined me for all others). Adam Rains from The Golden Tiki brought fun and flair to the drink lineup, and it was great to see mixologists showcasing just as much creativity as the chefs.
What made it even more meaningful was knowing that the event supports local charities like the John Arena Foundation and Help of Southern Nevada. The fact that chefs volunteer their time and the proceeds go back into the community made the whole night feel purposeful, not just indulgent.
Vegas Unstripped wasn’t about big names or polished presentations—it was about authenticity, community, and passion for food. I left feeling inspired, full, and proud to be part of a city with such a rich and supportive culinary scene. I’ll absolutely be back next year.
A special performance included Lee Greene bringing down the house.
Vegas Unstripped isn’t just another food event—it’s a movement. And I’ll definitely be back next year.
