Florencio Lira

Executive Chef

Originally from Puebla, Mexico, I moved to Las Vegas, NV, at 17 to pursue my culinary dreams. Outside the kitchen, I’m passionate about exercise, whether it’s hiking, playing basketball, or nurturing my creative side through painting and fruit carving. Growing my own produce in my backyard garden keeps me connected to the farming roots I cherished as a child, where I enjoyed helping my family with their farming duties. My mother, a local baker, was my first culinary inspiration. Watching her work in the kitchen and bakery set the foundation for my journey as a chef.

When I arrived in Las Vegas, I had the opportunity to hone my skills in Italian and French cuisine in various restaurants on the Strip. My journey led me to work with China Grill Group, where I contributed to opening Bleu Blanc Rouge in 2003. By age 23, I was promoted to executive chef at Treasure Island’s Kahunaville, overseeing the party bar, casino pool, and the restaurant itself.

I admire culinary legends like Joel Robuchon, Paul Bocuse, Rene Redzepi, Nobuyuki Matsuya, Heston Blumenthal, Charlie Trotter, and Marco Pierre White, to name a few. My favorite cuisines span Mexican, Asian, Italian, Mediterranean, and French influences, and I have a soft spot for meals prepared by grandmothers worldwide.

My family is my greatest motivation, inspiring me to create meals that bring people together and make each dining experience memorable.