More: 2026 Vegas Unstripped Reveals Chef + Bartender Lineup for Annual Event at Palms on April 26

More: Photos: 2026 Vegas Unstripped Chef Lineup Unveiled; Tickets on Sale for April 26 Event at Palms

Chef Tyler Vorce has gone all-in since moving to Las Vegas in late 2024. Relocating anywhere is a challenge, but Vorce also launched his pop-up dinner series for his restaurant Lilli, serving pre-fixe menus with wine and cocktail pairings at Chef Daniel Krohmer’s Durango Social Club (3655 S. Durango Drive) on Fridays through Sundays.

I had the privilege of dining at Lilli and The Bar at Lilli shortly after they launched and again in March the night before my birthday. It’s obvious that the talented and skilled Vorce makes a lot of effort in creating his inventive dishes, and it’s nice to have a dinner away from the hustle and bustle of the Las Vegas Strip.

The dinners have been a hit, and his collaborations with other esteemed chefs have sold out. During the pop-up series, Vorce has also been shopping for a brick-and-mortar for Lilli. He hinted at a location in March, and it has now been confirmed in Chinatown Las Vegas, one of the city’s best dining districts. It’s exciting news, and more details will be released soon.

Vorce will be a first-time featured chef at Vegas Unstripped this Sunday, April 26, at Palms Casino Resort, joining a long list of culinary talent – chefs, mixologists and other professionals – who have taken part in the respected and successful annual F&B gathering, absolutely one of the best on the Las Vegas calendar.

There are still tickets available for Vegas Unstripped on Sunday to say hello to Vorce in person in a sea of delectable small bites and creative cocktails. Maine native Vorce, whose resume includes Pier 77, Dovetail and French Laundry, is also a new father alongside his wife, who hails from Las Vegas.

Vorce took time to answer questions shortly after launching Lilli, which ends its dinner service at Durango Social Club on Sunday, June 7, in anticipation of the new location for Lilli in Chinatown Las Vegas.

I hope my research is correct: You grew up in Maine. You were at French Laundry about five years, then you went to France, and you moved here a year ago. Why Las Vegas after all those places?

I got together with my wife about 10 years ago, and I’ve always looked at the Las Vegas scene ever since we got together. I kept my eye on it, and seeing what Dan did at Other Mama and other chefs, specifically the off-Strip scene, I always thought Las Vegas would be a super-cool place to open a restaurant.

I heard that the year before, the trend was off-Strip restaurants. There’s a lot of talent on the Strip, but it’s also blossoming and thriving off the Strip. We’re super pumped to be here.

This is your third dinner in this new pop-up series for Lilli at Durango Social Club?

This is our third weekend. Basically, we did a little tester, friends-and-family type of thing, and then this is our second live weekend.

How has it been so far?

It’s been great. It’s amazing just getting to cook for people, being in the kitchen, this space over here is super intimate. We have the cool little chef’s counter area. We’re literally cooking on the other side of it, so it’s been awesome.

You started at 14? So you’ve been doing this for about seven years now?

I did. Right?! A little bit older … I’m a little bit older than I look. Back in Maine, you start working at a young age. A lot of people do. I have always loved food and grew up around food. My mom, food was her love language. She was always working, had a lot of stuff going on, but she always made time to cook for the kids.

I grew up really loving food and then started working when I was 14 and then when I was 16, I started working for a really excellent chef. Pete Morency is who got me on this path.

What made you look at Las Vegas?

Las Vegas is amazing. Obviously on the Strip, there are a lot of big names in the casinos. But it’s been incredible to go to the restaurants off the Strip and see what chefs are working on and see all the cool stuff that they’re doing. Being able to be a part of that and being in this space is honestly a dream.

Have you been in Las Vegas before?

I have a bunch of times. My wife and I, when we first met, we were long distance for a little bit. I was living in the Bay Area. I would come here once a month when we were long distance. Her whole family lives here, so we came back all the time for family and friends. My wife was born and raised here, and her whole family and all her friends live here.

Tell me about this menu that is a showcase of your skills and your talent and your interests.

What we try to do at Lilli is we cook, we’re highlighting the ingredients, really the ingredients are the star of the show. We spend a huge amount of time sourcing. The fish that we’re getting was literally caught a couple days ago off the pier in San Francisco. The artichokes are coming from beautiful farms down near Los Angeles.

So every single ingredient, we take a lot of time to source it, and then our job is we cook very simply and highlight the natural flavors and textures of the food. With this menu, we’re highlighting the best in season and doing our best to do it justice and not overmanipulate it.

I have to tell you, I agree with that so much. I grew up in Montana and went to school in Washington, and there is nothing like catching a rainbow or brown trout in the lake in the morning and enjoying it in a simple recipe.

That’s literally lake to table. When I was growing up, we used to eat the wild berries outside till we got sick. You catch the fish and you grill it right there. That’s perfect, like pulling the fish out of the ocean. Being able to cook it right there.

Again, the sourcing is a huge part of what we do. What we’re doing is really highlighting each ingredient’s flavor.

This is a one-month pop-up for you, a preview for your permanent location? Is that going to be here in Las Vegas?

Yeah, that’s the idea. We’re working here, and it’s been great. Really our goal here is to get the word out, get to cook for people, build the team and search for that permanent home.

Since you’ve been to Las Vegas before, are there places that have stood out and become favorites?

Other Mama is fantastic – it has been fantastic from the very beginning. Esther’s Kitchen is one of my all-time favorites. It’s just exciting to be here. I’m proud to be a part of it – it’s been great.

Is there anything else you’d like to add?

Yeah, come through. We’d love to cook for you.