Welcome Sparrow + Wolf’s First Executive Chef

Congrats, Chef Travis Schultz!

By Lauren V. | Las Vegas, NV | Sparrow + Wolf

Chef and owner Brian Howard has been leading the kitchen at Las Vegas’ Sparrow + Wolf since its opening. But after a long search, he is passing the torch on to Chef Travis Schultz, who previously served at the team’s Executive Sous Chef. This is the first time this new American restaurant has had a chef in this position. Chef Howard is thrilled to have Chef Schultz, a strong leader, return to the team.

A dish created by Executive Chef Travis Schultz, Black truffle polenta made with sous vide egg, bubu arare and miso parmesan foam


The Deets

Schultz previously worked as Sparrow + Wolf’s Executive Sous Chef, but stepped away from the role to open Kris Yenbamroong’s Night + Market at the Virgin Hotel.

“I’m very excited to bring Travis back on board with us as the Executive Chef, he’s a technician in the kitchen, a great leader and it’s time for him to be recognized as a serious chef within our community,” says Brian Howard in a statement.

“It means a lot that Brian trusts me,” says Travis in a statement. “I’m coming in to be a leader, but at the end of the day I think of Sparrow + Wolf as my family. I respect this place, and this team, so much. I feel like life has led me back home. It feels right.”

Chef Brian will continue to play an active role in menu development, but will also be working behind the scenes with Spaghetti on the Wall hospitality brand to open other concepts in the new year.

The restaurant has announced that guests can expect new dishes to be coming out within the next few weeks.


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