IN THE COMMUNITY with Charles Tureaud – Nevada Partners Culinary at Springs Preserve

Now serving as executive chef/vice president of culinary operations at the Culinary Training Academy of Las Vegas, Sterling Burphee has been in some of the highest-profile positions in American dining.

Tony Gladney, vice president of national diversity relations of Caesars Entertainment; Nicole Lise, public information officer for Southern Nevada Water Authority; and Chef Sterling Burphee.

In a professional career that has spanned more than a quarter-century, Burphee has worked as executive chef of the buffet at Wynn Las Vegas, and been part of the opening team of five major hotels — including Bally’s Park Place, Showboat and Caesars in New Jersey, and a Marriott in Philadelphia. While on the Wynn opening team, Burphee was responsible for $48 million in revenue.

(Left to right) Wontana Young, Lucy Nelson, Chef Rodney Ignacio, Chef Sterling Burphee and Danny Bailey.

Recognized by Ebony magazine as one of the nation’s top African-American chefs in 2006-07, Burphee has also graced the cover of Food Arts magazine. He was in charge when the Wynn was named Las Vegas’ No. 1 buffet in 2005-06.

Chef Sterling Burphee.

Considering his ability to design buffet layouts, master the purchasing process and train hundreds of employees, it is no wonder that Burphee has been instrumental in the growth of the culinary training academy. Under his leadership, the organization has taken on food operations at both the Springs Preserve and Smith Center.