Jaime Estrada serves as Chef de Cuisine at Bouchon Bistro in Las Vegas, where he leads both the kitchen and bakery teams in delivering the signature culinary experience that defines Chef Thomas Keller’s restaurants. Working closely with General Manager Teddy Kriner, Jaime is dedicated to continuing the growth and excellence of Bouchon, while fostering a supportive and dynamic environment for our team.
Jaime joined the Bouchon Las Vegas team in 2017 and quickly rose through the kitchen brigade—from Sous Chef to Executive Sous Chef—culminating in his current role as Chef de Cuisine. He brings over a decade of experience in fine and casual dining, having held key positions at acclaimed kitchens such as Nine Ten in La Jolla, L’Auberge Del Mar, and Mister A’s in San Diego.
A graduate of the San Diego Culinary Institute, Jaime discovered his love for hospitality early on, starting as a busser in a neighborhood restaurant before finding his calling in the kitchen. Early trial and error, combined with persistence, helped shape him into a chef known for his resilience, mentorship and technical finesse. He was inspired by the way food could bring people together—a tradition he experienced growing up, watching his mother gather the family around the table through her cooking.
