For nearly two decades, Chef Ron Sapp has cultivated a career that blends classical training, hands-on experience, and a deep love for food rooted in family tradition. Most recently serving as Chef de Cuisine at HK in Las Vegas, his professional path has taken him through some of the city’s most notable kitchens—including The Steakhouse at Circus Circus, The Mansion at MGM Grand, Honey Salt, and Andiron. He also worked behind the scenes as a culinary production assistant on Hell’s Kitchen Seasons 19 & 20.

Chef Ron’s journey began far from the Strip. Born in North Carolina and raised along the eastern seaboard, he was influenced by the flavors of his Southern heritage. Summers spent with his grandmother in Arkansas were filled with garden-picked fried okra, homemade buttermilk biscuits, and pecan pie—a foundation that instilled in him the patience, grace, and soul of true country cooking.

Taking bold chances early in his career, Chef Ron trained under accomplished chefs who inspired him to master a wide range of cuisines. Today, his expertise spans globally influenced dishes to American regional favorites, with proficiencies in service concepts ranging from classic American steakhouse to New-American bistro.

At the core of his philosophy is a simple belief: no ask is too much for his guests. Whether executing refined multi-course dining or creating comforting, soulful plates, Chef Ron brings passion, skill, and hospitality to every table he serves.