Izzy Cabrera, Gyu+

Chef Izzy's passion for food was shaped by his upbringing in a family where meals brought everyone together. After moving to the U.S., he was inspired by the diversity of cultures and cuisines, leading him to pursue formal culinary training at the College of Southern Nevada. In 2007, he earned a coveted spot at Thomas Keller's Bouchon Las Vegas, where he worked his way up from busboy to sous chef over four years. He then joined Charlie Palmer Steakhouse at the Four Seasons, refining his skills as a sous chef while mastering various cooking techniques and leading kitchen operations from 2011 to 2017. With a decade of experience, he played a key role in launching Americana, now a beloved local restaurant, where he led the kitchen, oversaw operations, and curated innovative menus for five years.

Building on his success, Chef Izzy joined Elevate Hospitality Group, where he spearheaded the launch of GYU+, Italio, and Moignet Café, further showcasing his ability to blend culinary innovation with operational excellence. His expertise extends beyond the kitchen, as he has consulted for non-profits like Bon Appétit and contributed to culinary events at the Lou Ruvo Center for Brain Health. Outside of his professional life, he enjoys spending time with his son and staying active through soccer, his childhood sport.

Follow @chef_cabrera12 on IG.