Main ST. Provisions

Main St Provisions is a community-oriented restaurant in the Arts District of Las Vegas; serving modern American comfort food through a reimagined melting pot.The vibrant growth of the Arts District supports a restaurant with an atmosphere rich in personality and care. At Main St. Provisions, our focus is on the whole experience. Through a shared team philosophy, we aim to provide guests with great food, drinks, service and warm hospitality.

 

Ellie Parker, Executive Chef at Main St. Provisions, was born in Racine, WI and moved to Las Vegas when she was 7 years old. After discovering the Food Network Channel, she realized she had a huge passion for the art of cooking.

 

At the young age of 12, Ellie applied for Northwest Career and Technical Academy in Las Vegas, her focus was to attend the culinary program they provided. She was accepted and began her journey with food at the age of 13. Ellie graduated at the top of her class in 2017 with 3 degrees in Culinary Arts, Baking and Pastry. After graduation, she attended UNLV for Restaurant and Hospitality Management, all while working in kitchens, soaking up the knowledge to continue her career in Food and Beverage. She began her first job on the hot line at 17 years old at the Venetian.

 

After stints as a line cook at Culinary Dropout, MB Steak, La Cave and the re-branded ONE Steakhouse, she began her Sous Chef career at Brera Osteria. Ellie then moved to The Bedford by Martha Stewart at Paris Las Vegas as an opening Sous Chef, involved in menu development and training the new team. Ellie joined Main St. Provisions in September 2022 as a line cook, working under the tutelage of Patrick Munster, her long-time mentor. She received her first promotion to Executive Sous Chef at Main St. Provisions just one year later. She remained in that position until her promotion to Executive Chef at Main St. Provisions in January 2025. Throughout all of her positions at MSP, Ellie has been an integral part of menu development, as well as employee development. Her passion is cooking steakhouse and New American fare, both with creativity and an attention to detail and consistency. This is where she thrives. Her goal as a Chef is to help create core memories through food and flavor. She does this every day through and with her team at Main St. Provisions.

 

Ellie set a goal to become an Executive Chef by the age of 26 years old. She beat her timeline by one year. She is a shining example of what hard work and diligence, as well as raw talent, can do for a career in Food and Beverage. ​ ​