Jackson Stamper
Ada's | Las Vegas, NV
April 2026
Jackson Stamper first felt the thrilling heat of the kitchen while working the grill at Pita Pit, a local chain, in Orlando, Florida. After joining the team at Waitiki as a food runner and barback, Stamper switched over to the back of house and fell in love with the intensity of the kitchen during a brutal Valentine's Day service. In search of a bigger challenge, he moved to Philadelphia, Pennsylvania, and started working at Vintage Wine Bar & Bistro, where he deepened his culinary knowledge under the guidance of Chef Wes Lieberher. Stamper then joined the team at Hoof + Fin and took on a summer role at their sister restaurant, Quahog's, in Stone Harbor, New Jersey. Over the next six years, he bounced between both spots, exploring new techniques and developing his skills while cooking with Chef Carlos Barroz. Stamper then moved to New York City and joined the team at La Pulperia before accepting a sous chef position at Employees Only. There, he learned to work seasonally, think creatively, and cook beverage-friendly food in Chef Julia Jaksic's kitchen.
After five years at the West Village cocktail bar, Stamper and his wife decided to move to Las Vegas, Nevada. Not long after their move, he started working at Ada's—Chef James Trees' Tivoli Village wine bar. Since then, Stamper has taken over as chef de cuisine and expanded the menu at the restaurant's new location in the Arts District, which opened in 2025. He is continuing to push from the culinary side and working to highlight Sommelier Kat Thomas' acclaimed wine program with thoughtful and succinct seasonal dishes like his grilled maitake mushrooms with miso fondue, brown rice vinaigrette, and crispy garlic. Stamper is focused on making Ada's feel like a neighborhood spot for locals while also being an off-Strip destination.
