Meet the passion behind the concepts

Chef Sonia El-Nawal has travled and worked with top chefs around the world like Chef Julian Serrano and Jean Georges Vongerichten. She  opened a popular diner, Spoonfull Diner in Belgium, was Pastry Chef for Nobu in 1996 and moved to Mexico City to open hot spot Condesa.

Chef Sonia’s latest and absolutely greatest culinary work of art is Rooster Boy Granola  & Cafe – marrying in one place her extraordinary skills as a pastry chef and baker. 

At just 23 years old, the Bulgarian-born, Las Vegas-raised Nina Manchev opened Forte Tapas with a dream of preserving old traditions and recipes and bringing her culture and cuisine to a new audience. 11 years later, she continues to do that with her restaurant Forte as well as with all concepts she creates. Nina has not only made a name for herself in her restaurant but in the community. You may also have seen her on Food Network's franchise Diners, Drive-ins & Dives, with more than five recurring appearances on the show.

Chef Andrea, a Las Vegas native, is a busy woman! Currently a pastry sous for L'Atelier De Joel Robuchon, formerly worked with Thomas Keller's Bouchon at the Venetian, today she brings us PopNpies! PopNpies is Chef Andrea's creative and homey take on a versatile comfort food she hopes will bring loved ones together over something "not too fancy, not too serious," but full of flavor. A dedication to the nostalgic and, she hopes, a comfort in difficult times – "I believe there is a pie out there for everyone, and it's my goal to provide that!"

Born in South Korea and raised in New Jersey, Chef Sung Park, admittedly, was not originally a raw fish connoisseur. But after years of honing his techniques, skills and palate, opportunity called out west and Park moved to Las Vegas to become the Lead Sushi Chef at SushiSamba.  The popular Japanese fusion restaurant tested Park’s skills, but ultimately furthered his craftsmanship. After nearly five years managing the restaurant’s sushi bar, Park was offered the opportunity to open award-winning Chef Akira Back’s Kumi at Mandalay Bay. Now, after years in the business, Sung is working on his own sushi concept, Sliced.

Alex White grew up with some pretty special breakfasts: Pancakes and waffles made with his family’s heirloom sourdough starter, passed down through five generations from his great-great-grandpa Gilbert, whom White says started it in the Yukon Territory in 1827. When White left home in Reno to attend UNLV for film school in 2007, his dad handed him his very own Mason jar of the family sourdough. And now White is using that sourdough for pizza.