Superfrico Las Vegas Executive Chef Kyle Stroud

NEVER STOP LEARNING

Born in Las Vegas, Chef Kyle was raised in a family with a deep love for cooking. As a child, he developed his passion by watching, helping, and learning alongside his mother and grandmother. He later attended Le Cordon Bleu College of Culinary Arts in Las Vegas, Nevada, where he studied hospitality management with a focus on the culinary arts. Building upon his training and honing his craft, Chef Kyle began his career under Thomas Keller at the world‑renowned Bouchon.

In 2015, he joined Tao Group Hospitality as Chef de Cuisine, overseeing Lavo and Tao Las Vegas. During his tenure with Tao, Kyle successfully executed six new restaurant openings, five bars, one day club, and two nightclub/ultra‑lounge openings across two continents. One year later, the hospitality group expanded its global reach into Asia, and Chef Kyle brought the beloved concepts of Lavo and Marquee to the 54th floor of Marina Bay Sands in Singapore.

In the spring of 2019, Chef Kyle founded One of Everything Hospitality, offering full‑spectrum consulting services. From 2019 to 2024, the company worked with and assisted in the opening of numerous venues across the country, including Nice Hospitality’s Graffiti Bao and Cantina Tequila; Siegel Group’s Bagelmania and Pink Box Doughnuts; Running Y Resort; Kimpton Hotel’s Il Solito; Sage Hospitality’s Ela Mediterranean, Urban Farmer, and Departure; The Bedford by Martha Stewart; and Mother Wolf at Fontainebleau Las Vegas. As Superfrico Las Vegas Executive Chef, he continues to build upon his vision of delivering exemplary dishes and a comprehensive guest experience while fostering a rewarding team environment. His advice to aspiring chefs in the restaurant and hospitality industry is simple: never stop learning, and remember that proper technique is everything in the kitchen.

When Chef Kyle is not in the kitchen at work, you’ll still find him behind a well‑sharpened knife, cooking classics at home for his family.

Chef Kyle, what is your favorite menu item?

My favorite items on the menu right now are the Wagyu Ribcap and the Warm Brussels. The ribcap is a cut not often seen, made even more special by the fact that it’s true Australian Wagyu—perfectly marbled with just enough fat for each bite to melt in your mouth. The Warm Brussels offer a beautiful array of flavors and textures, with sweetness, acidity, and umami coming together, complemented by crisp apple and the sweet, nutty crunch of candied hazelnuts.

Do you have a particular flavor that’s popular this season? 

As we head into summer, I see a strong shift toward authentic, natural flavors—highlighting ingredients’ pure, untouched qualities rather than masking them with heavy seasonings or spices. The goal is always to use the freshest, most seasonal ingredients, keeping flavors clean and precise while adding a touch of uniqueness through thoughtful plating and complementary elements.