New Orleans native Jennifer Landry learned to love food from her father, a gifted Cajun cook who instilled in her a passion for cooking at a young age.  The talented executive chef at Alexxa’s inside Paris Las Vegas vividly remembers standing on a stool her father built so she could reach the counter and participate from an early age.

But when it came time to choose a career, she decided to play it safe — opting instead for a degree in accounting.  Crunching numbers for a living wasn't for her, it turned out. 

“I soon realized it wasn’t fulfilling and decided to follow my true passion instead,” she says. Which is how the now well-seasoned pro wound up swapping the Paris of The South for the shadow of the world's largest Eiffel Tower replica, where Landry lately has been showcasing her heritage at Alexxa’s, a brunch favorite with ringside seats on the Las Vegas Strip. “My New Orleans roots deeply influence my culinary style, allowing me to blend traditional Cajun and Creole flavors with modern techniques,” she explains. 

And while she’s always striving for a little more of the Big Easy in her cooking, she’s not just looking back to her early life—she’s loving her Vegas experience, too. “The culture in Vegas is a vibrant tapestry of diversity and innovation,” Landry says. “It’s a place where different culinary styles and techniques merge, encouraging creativity and bold experimentation. Moving to Vegas has immersed me in a high-energy, dynamic food scene, pushing my culinary creativity to new heights,” she says.

Her Vegas journey began with the challenge of a lifetime: the tragic murder of her eldest son. “The kitchen became my sanctuary during this period, helping me cope with the immense pain and loss,” she says.

Ultimately, she decided on a new start in the desert—where she makes sure to give full credit to the community she’s been able to build with her fellow chefs and restaurant workers. “Each day begins with me greeting my team, emphasizing my gratitude for their efforts and our opportunity to excel together,” Landry says. “The ability to cultivate a supportive environment for the staff are crucial. Building a strong team and maintaining positive morale are as essential as culinary expertise,” she notes.

Looking ahead, she’d love to break out and form her own restaurant group. And if it happens, it just might be Las Vegas she has to thank. “Vegas offered a fresh start and countless new opportunities, which were instrumental in my healing process,” she said. “The vibrant and competitive culinary scene here has continuously challenged me to grow and innovate.”