Under the pseudonym Chef Lucy Sunflower, the elusive culinary icon behind Lost Vegas Tea & Spice House hopes to bring high-quality ingredients down to earth in New Orleans Square. By March 1, Ya Ya’s Cafe will be “home to the eclectic and decadent weirdness,” as the chef says.
What Now Las Vegas spoke with Chef Lucy Sunflower on Monday about what the city can expect. In short, the omnivorous menu will range from vegan brunch sandwiches to locally sourced bacon. However, the true decadence of Ya Ya’s Cafe lies in the stories behind the menu.
“I’m always thinking of food independence and food security,” she said. “How can we do this on our own, without relying on big brands and big corporate stores.”
With this mentality, the chef plans on sourcing food ethically, while also making fine dining accessible to the average consumer. She has developed this ethos over the years while working in the restaurant industry, and also navigating a personal holistic journey.
Her search for wholesome and nourishing food began at age sixteen when she lost her mom to brain cancer.
“That’s actually what started my culinary journey, was wanting to bring more holistic food options to people,” the chef said. “Of course, it won’t cure cancer, but it can absolutely improve your quality of life, wherever you are in life.”
So, Chef Lucy Sunflower redirected her focus toward nourishment. After developing vegan recipes for Miami Beach’s Standard Hotel and helping rebrand the equally-famous Fontainebleue, she headed to Portland, Oregon to help Elephants Delicatessen develop their vegan and gluten-free menu.
When the Portland rain became a bit much, she changed course to Las Vegas. Here, she has been working as a private chef for an array of celebrity clients, as well as serving underprivileged communities. What’s next? Ya Ya’s Cafe.
“One of the things I really pride myself on is the aromatics of my food, the whole-leaf appearance of everything,” the chef said. “It’s the whole aesthetic; people can see that it came from the source. It’s definitely a labor of love.”
While the chef plans on making the menu accessible, not everything will be as approachable as a brunch sandwich. Chef Lucy Sunflower also plans to unveil a line of insect protein chips, which is exactly what it sounds like. Insects are one of the most sustainable sources of protein on the planet, with their minimal environmental impact and undeniable nutritious value.
The chef plans to center the environment in every step of the restaurant process. With plates made out of bamboo and recycled banana leaves, she hopes to show Las Vegans that anyone can adopt a sustainable lifestyle.
“I’m very much a zero-waste, eco-warrior,” she said. “Everything will be 100% compostable and eco-friendly. This might be the first time in Las Vegas that people will be exposed to this type of eating and this type of environment.”
Inside the cafe, there will be live herb gardens used for cooking. For anyone interested, the chef also plans to hold classes on how to tend to a garden and live more sustainably. These classes are just one of the ways in which Chef Lucy Sunflower plans to call in the whole community.
“I want it to be a comfortable environment for anybody,” she said. “I want you to come in in your flip flops, and be sitting next to a fancy lady in her Chanel outfit, without any worries of not fitting in, or feeling uncomfortable.”
Ya Ya’s Cafe will open this spring, and the chef plans to hold karaoke in the courtyard by this summer. Some menu items to look forward to include the “triple-stack vegan burger” and the “fork and knife salad,” which according to the chef, are known to satiate even the hungriest carnivores.
“I literally just want to bring back the fun in food,” Chef Lucy Sunflower said. “People get too intimidated by fine dining. I want them to appreciate the quality of ingredients and the things they’re putting into their body without breaking the bank.”
What Now Las Vegas recently covered another development at New Orleans Square: Square Bar. This project is under the wings of the McMenemy family, who also own and manage the tenants of New Orleans Square.
