After growing up in the restaurant business, Miguel Loya is used to working across every part of the kitchen, stepping in where needed to keep service on track and teams connected.
Starting as a dishwasher, Loya worked through every level of service and eventually moved into casino kitchens across Las Vegas. That experience helped him develop a broad understanding of high-volume operations. At Sahara Las Vegas, he became executive chef at 35, overseeing multiple venues, staffing and daily operations across a large Strip property. He has improved food quality, strengthened kitchen systems, and helped raise team morale, while contributing to the opening of Maroon by Chef Kwame Onwuachi, a new steakhouse concept.
Loya volunteers with Three Square alongside his team and supports local students through school partnerships, including hosting events and providing meals for teachers and elementary programs.