When Bellagio’s Picasso, one of the most celebrated restaurants on the Las Vegas Strip, closed its doors, Chef Stephen Johnson found himself searching for what could match the level of craft and pride he had spent eight years building. He found it at Ascaya.
Johnson joined the community shortly after the Grand Reimagination of the Clubhouse, a redesign imagined by RH that brought new energy and refinement to the space. Since then, he’s been shaping a culinary program driven by the community itself, from an approachable menu to multi-course prix fixe dinners overlooking the Strip. His kitchen emphasizes ingredient quality at every level, from organic produce and fresh herbs to prime beef, premium seafood, beef tallow in the fryers, and avocado and extra virgin olive oil. The bar menu is evolving as well, with dishes like Southern-fried quail with fermented pepper remoulade.
We sat down with Chef Johnson to talk about his first year at Ascaya, what private community dining demands, and how he’s putting his stamp on the Clubhouse’s culinary identity.
You spent eight years at Picasso. What drew you to a private community like Ascaya?
After Picasso closed, I was looking for a place that matched that level of culinary expression. When Ascaya came onto my radar, it felt different right away. Once I saw the community and understood the potential, I knew this was a chance to build something meaningful again. And cooking for a private community is unique. You’re not cooking for guests you may never see again. You’re becoming part of people’s daily lives and celebrations. That personal connection really drew me in.
What was your first impression of the Clubhouse?
The view. You cannot beat it. When I saw the architecture, the way the dining room and terrace opened to the Las Vegas skyline, it immediately felt like a place that demanded something special on the plate. It’s luxurious yet welcoming, and that contrast inspired the entire approach to the food program.
How is private community dining different from a traditional restaurant?
In a restaurant, you’re creating the food you want to cook and hoping guests show up for it. Here, it’s about listening. You learn what people enjoy, you get to know their preferences, and over time, you can tailor the experience in ways a restaurant with walk-in traffic simply can’t.
You’re cooking for people who can eat anywhere in the world. How do you think about that?
I don’t see it as competing with the Strip. The Strip is the Strip. What I focus on is bringing that caliber closer to home so residents don’t have to drive thirty minutes and deal with crowds and parking garages for a great meal. And we can do things most restaurants can’t. If someone wants to host a dinner with friends, we’ll design a custom multi-course menu around their preferences. That kind of intimate, curated experience is special and hard to find anywhere else.
Walk us through the menu. What drives what goes on the plate?
Day to day, the menu is intentionally approachable, but execution matters in everything. I’m particularly excited about the bar menu right now. The Southern-fried quail with fermented pepper remoulade is a fun one. Then we have our monthly fine-dining evenings—multi-course prix fixe dinners, where we explore different cuisines, French, Italian, and something more contemporary. Those nights are where we really get to have fun.
The dining room and terrace at sunset are a pretty incredible backdrop. Does that influence the food?
Absolutely. When you’re sitting on that terrace looking at the skyline at night, it creates an atmosphere that encourages a certain precision. But whether someone orders a burger or a more refined dish, we put the same level of attention into it. The goal is always exceptional food and great service, with one of the best views in the city.
A lot of people in hospitality talk about Will Guidara’s Unreasonable Hospitality. What’s your own philosophy?
For me, hospitality starts long before the food reaches the table. Marco Pierre White said it well: the experience begins when you walk through the door. The ambiance, the greeting, the comfort of the room. Then service. A great team anticipates what you need before you realize you need it. Food is actually the final step. And in a community like this, it gets personal. You learn someone’s favorite drink and have it ready when they walk in. Those details matter.
What from your career prepared you for this kind of role?
Early on, I worked with a Sardinian chef who taught me how to respect ingredients at a foundational level. Then my time at Picasso with Chef William Strano, who was incredibly supportive of experimentation, helped me develop both precision and imagination. Those experiences let me approach Ascaya two ways: consistent, well-executed food for everyday dining, and something more creative when the occasion calls for it.
Private events are a big part of life at Ascaya. What’s your approach?
I always start with the resident’s vision. Number of guests, type of gathering, overall feel. From there, we build something that fits, whether it’s a casual celebration or a formal multi-course dinner. I’ve done everything from breakfasts for twenty to plated dinners for thousands, so the range is there.
What’s something residents might not realize about the dining program?
The ingredient quality. We’ve made real changes. We moved away from seed oils and now cook with beef tallow in the fryers, avocado oil, and extra virgin olive oil in the kitchen. Our chicken is heritage, pasture-raised from the Hudson Valley; our eggs are pasture-raised; and we use premium butter, seafood, and prime beef across the board. Even a French omelet or a plate of chicken wings should feel special because of what goes into them. And for residents who want something more luxurious, we have caviar, Iberico ham, and foie gras.
When you’re not in the Ascaya kitchen, where are you eating?
Depends on my mood. Rocco’s for pizza. Monta for ramen or Pho Kim Long when I want pho. Partage in Chinatown is excellent, Sparrow & Wolf for something creative. On the Strip, Prime Steakhouse and Bazaar Meat are both impressive. And sometimes it’s just an In-N-Out double-double animal style.
Tell us about the weekend morning program.
We started with a dedicated Sunday brunch buffet with smoked salmon, composed plates, an action station with a rotating chef’s special each week. The standout was a pain perdu made from a half loaf of brioche soaked in custard and cream. As we’ve watched how residents use the Clubhouse, we’ve evolved the format. Now both Saturday and Sunday mornings feature a complimentary continental breakfast spread and rotation specials, including a new espresso program we’re developing with crafted coffee drinks.
Ascaya’s Clubhouse dining room and terrace are exclusively open to residents and their guests. For more on life at Ascaya, visit ascaya.com or contact us at 702.978.5800.
