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Chef Staff Fruit Platter Prep

Chef Staff

Our chef staff oversees the preparation of your food from start to finish. Whether it is hand-selecting ingredients at the grocery store, cooking your menu items, or finally making sure things are plated and served hot and fresh at your event; they are involved every step of the way.

Chef Assistant ($40 per hour)
Chef assistants are responsible for preparation and menu item creation either solo or with on site Chef present. They will plate any passed items, and garnish any buffet items.

Chef On-site Plated/Passed Menus ($75 per hour)
Chefs on-site are responsible for preparation and menu item creation. They will supervise any chef assistants and servers to make sure food quality and consistency is upheld.

Private Chef Services
Private chefs are responsible for seeing your event through from start to finish. Including but not limited to menu planning, shopping, cooking, and execution of your event. Pricing is dependent on your consultation with our private chefs. 

Executive Chef/Owner
Kyle Sweany

Chef Kyle was inspired to open a catering business after moving to Las Vegas, and being disappointed with the options available. He believes in delivering quality no matter the budget. He focuses on fresh ingredients, quality cooking, innovating,and following food trends.

Executive Pastry Chef
Kat Crawford

Our pastry chef believes that if something can be made in-house, it should be. With a repertoire including but not limited to artisan breads, french desserts, breakfast pastries, cookies, cakes, and seasonal desserts, we’ve got all of your dessert needs covered!

Private Chef
Rachel Sexton

Private chefs are responsible for seeing your event through from start to finish– Chef Rachel Sexton is no stranger to events from her time at AACLV. She is based out of Baltimore, MD, and is willing to travel. She specializes in Southern, Italian, and Latin cuisines.