Overview Vegas Unstripped is a one-night tasting where about 30 Las Vegas chefs each cook a dish designed only for this night, never served in their own restaurants, and one ticket covers every station and every bar. The festival calls itself a festival by chefs, about chefs and for the Vegas community, and its rule is no menus, no repeats. It runs as an independent nonprofit: ticket money covers the chefs' costs first and net proceeds go to local charities. On site The 2026 edition filled Palms Casino Resort from 6 to 9 p.m. with more than 30 chefs from over 40 restaurants and a dozen-plus bartenders. Chefs and mixologists serve their own dishes and drinks at their stations, and the ticket includes unlimited food, cocktails, wine, beer and live entertainment. Guests arrive in assigned entry blocks, with True Believer ticket holders in first. It is 21 and over, and the Palms parks guests free. Talent and Influencers The 2026 kitchen list ran from co-founder James Trees and his Timeless Hospitality chefs to Gina Marinelli of La Strega and Harlo Steakhouse, Bruce Kalman of Soul Belly BBQ, Oscar Amador of Amador Cocina Fina, John Arena of Metro Pizza, Alex Reznik of Hayworth, Yuri Szarzewski of Partage and Kai Yau of Send Noodles. Behind the bars were Tony Abou-Ganim, the Modern Mixologist, with teams from Golden Tiki, The Dustland, Jive Turkey and Petite Boheme. Track record James Trees and Eric Gladstone of the Feast of Friends agency started it in 2018 on the patio at Esther's Kitchen, and held it there again in 2019. In 2021 it closed Main Street in the Downtown Arts District, and by its sixth running in 2025 it had moved to the Palms. The festival counts more than $70,000 raised for local charities, from $8,498 for Green Our Planet in 2018 to a combined $21,716 for the John Arena Foundation and HELP of Southern Nevada in 2025. Brand presence Palms Casino Resort hosts the night, and OpenTable was among the sponsors on the 2026 festival site. Beverage partners build exclusive drinks for the night the same way the chefs build dishes, and they pour on the same floor, inside the one-price ticket.