Narrowing the Gap
How local leaders are paving the way for women in the hospitality industry
Illustration: Rachel Krohn
On the Las Vegas Strip, where powerhouse restaurants demand world-class hospitality, leadership has long lacked female representation. Chef Ellie Parker spent years cooking on the Strip without ever working for a female chef. "Usually I was the only woman in my kitchens," she says. Now, the Women's Hospitality Initiative (WHI) is starting to shift that landscape—and could serve as a blueprint for other cities and communities.
Founded in 2020 by industry leaders, including Elizabeth Blau and Jolene Mannina, the WHI is working to close the industry's gender gap. Women make up roughly half of culinary graduates, but hold only a fraction of leadership roles. In Las Vegas, the WHI produces women-focused events, develops mentorship and educational opportunities, and advocates for women stepping into leadership positions in the industry.
Parker didn't see a female-run kitchen until she was the executive chef at Main St. Provisions—a role for which she was named a semifinalist in the Emerging Chef category of the 2026 James Beard Awards. Chef Sarah Thompson, a 2025 and 2026 Beard finalist for Best Chef: Southwest, had a similar experience leading the kitchen at Wynn's Casa Playa. "When I moved to Las Vegas six years ago, you could count on your fingers how many female chefs there were on the Strip," she remembers. "In the past six years, that's grown exponentially. And part of that is the WHI putting a spotlight on all of these female leaders."
The WHI supports women at every stage in their career—by mentoring women just entering kitchens to women steering their own concepts via a leadership curriculum at the University of Nevada, Las Vegas and the Culinary Institute of America. This April, it hosted its second annual Women in Hospitality Leadership Conference, which kicks off with a tasting of gourmet dishes from local women-led restaurants. For Parker, the tasting was revelatory. "Walking into a room with 35 to 40 other females was just crazy to me," she says. "They saw me for who I was, an executive chef at a female-owned restaurant, just trying to make an impact in our community."
Chef Erika Bell of Double Zero Pie & Pub. |. Photo: Alexander Zeren
Chef Ellie Parker of Main St. Provisions. |. Photo: Will Blunt
The WHI also produces events like Picnic in the Alley, a fully women-curated event bringing together hospitality members to celebrate and champion leaders and organizations in the Las Vegas community. Baker Kimmie Mcintosh, the phenom behind Milkfish Bakeshop, gained a foothold at events like that one before launching her own weekly pop-ups. "They really want to build that rapport," says Mcintosh. "The Women's Hospitality Initiative got our name out there by consistently involving us in community events that aim to put female-led businesses at the forefront."
Above all, it fosters mentorship. "I am very lucky that I've had amazing mentors over the course of my career," says Thompson. "Without their leadership, I wouldn't be here today."
Chef Erica Bell, the general manager and pizzaiola at Double Zero Pie & Pub, moved to Las Vegas at Mannina's insistence to support food vendors at local events. Now, after getting Double Zero onto the 50 Top Pizza USA list for 2025, Bell still leans on Mannina's teaching. "Jolene's mentorship is very one on one," says Bell. "I observed how she could manage projects at the same time with clarity and thoughtfulness and not lose her cool if something went wrong, which I still think about when I get overwhelmed."
Breaking into leadership isn't about hacking it in a male dominated kitchen. Women—especially women of color or gender non-conforming chefs—often have to prove themselves more qualified than cis-male peers, facing overlooked resumés or being steered into garde manger or pastry roles. Even top candidates can underestimate their own credentials, Blau notes. Parker remembers her last days as a sous chef on the Strip. "I remember calling my mom and saying, 'Yep, the industry has beaten me. I can't make it. I'm not good enough.'" That week, she took an off-Strip position at Main St. Provisions, a kitchen she staffs primarily with women. For Blau, CEO of Blau + Associates, Parker's story highlights the fact that while gender inequity is an industry problem, women can push back through community support. "When I teach my class, I give practical advice: push yourself forward, advocate for yourself, and make sure you have the tools to meet the job requirements. Focusing on leadership skills helps steadily push those numbers up."
