Introducing
About Lilli
Every menu starts with what's in season, sourced from our purveyor partners across the country.
Guided by French technique, each dish is constructed to highlight the natural integrity o fthe ingredients while celebrating the people behind them.
Lilli is a place to gather over memorable meals, from tasting menus to evenings in The Lounge and seasonal celebrations throughout the year.
Chef Tyler Vorce
Chef-Owner
Chef Tyler Vorce grew up in southern Maine, surrounded by the wild abundance of the coast. That early connection to what was caught, grown, and foraged shaped his appreciation for exceptional ingredients and the people behind them.
At fourteen, he began washing dishes at Pier 77 in Cape Porpoise under Chef Pete Morency, where he first encountered the discipline of professional kitchens. After graduating from Johnson & Wales University, he continued his training in New York City at Dovetail under Chef John Fraser.
In 2012, Tyler joined the team at The French Laundry in Napa Valley, working under Thomas Keller and Chef David Breeden. Over five years, he advanced from commis to sous chef before continuing his education at Troisgros in Roanne and Le Bristol in Paris.
In 2018, he co-founded Truffle Shuffle, bringing restaurant-quality cooking into home kitchens through live, interactive classes. Following the company's sale in 2024, Tyler and his family relocated to Las Vegas to build something of their own.
What began as a residency has grown into its permanent home in Las Vegas' Spring Mountain neighborhood, where Tyler's lifelong respect for exceptional ingredients, the people behind them, and gracious hospitality comes to life every day.
Every Ingredient Has a Story
The Sourcing
Every ingredient at Lilli begins with a relationship. A farmer who knows the land. A fisherman who understands the water. A grower who harvests at just the right moment. Those relationships shape every menu we create.
We source from trusted local farms and respected American purveyors who share our commitment to quality. From produce harvested just hours before service to wild seafood and carefully raised meats, every ingredient is chosen for its character, its provenance, and the people behind it.
The menu changes as those ingredients change, reflecting what's available at its very best.
