Kyle Stroud, Chef

Born and raised in Las Vegas, Chef Kyle Stroud's culinary roots run deep, sparked early alongside his mother and grandmother before earning his degree at Le Cordon Bleu. He launched his career under Thomas Keller at the world-renowned Bouchon, sharpening the high-caliber technique that defines his cooking today.

In 2015, Kyle joined Tao Group Hospitality as Chef de Cuisine, overseeing Lavo and Tao Las Vegas. Over his tenure, he spearheaded 14 venue launches across two continents—including bringing Lavo and Marquee to the 54th floor of Singapore's Marina Bay Sands.

Building on this global momentum, Kyle founded One of Everything Hospitality in 2019 to deliver full-spectrum consulting. Over five years, he guided high-profile openings nationwide, collaborating with iconic brands and concepts like The Bedford by Martha Stewart, Mother Wolf at Fontainebleau Las Vegas, Pinkbox Doughnuts, and Kimpton Hotels.

Now leading the kitchen as Executive Chef at Superfrico, Kyle blends culinary precision with high-energy experience. Whether driving innovative venue concepts or mentoring the next generation of talent, his core rule remains simple: never stop learning, and technique is everything. Off the clock, you'll still find him behind a freshly sharpened knife, cooking home-style classics for his family.