Sara Steele is one of our own. An Eldorado High School graduate, she earned degrees from both the California Culinary Academy and the College of Southern Nevada before turning her talents to pastry. She began wowing customers with her dessert carts at the Wynn and Encore a decade ago, bringing a playful touch to all sorts of classic cookies, candies, and sweets at Botero and Lakeside. Then she left the grind of restaurant work for a while, much to the dismay of her fans. But the siren song of culinary creativity lured her back to the Chica kitchen when it opened earlier this year, and pan-Latin desserts have never tasted so good.
Steele’s forte is tweaking the familiar in fascinating ways. Lemon donuts are given a new personality when made with ricotta — and a definite wardrobe upgrade when dressed with white chocolate dulce de leche sauce. You won’t find a richer tres leches cake this side of Mexico City, and her take on the Venezuelan marquesa de chocolate is a study in sinful indulgence. Getting every dessert in the house is always the best option here, since there never seems to be enough donuts or churro-fried ice cream pops to go around. Sara Steele can make desserts sing in any language.
The Venetian Hotel and Casino