The Black Sheep

Jamie Tran is the chef and owner of Las Vegas’ The Black Sheep, where she serves her original take on casual modern Vietnamese American food in an elevated neighborhood environment. The name is an homage to Jamie’s playfully rebellious spirit and her drive to break through a male-dominated industry.

Jamie’s cooking journey began when she was only four years old. She made her first dish standing on top of a milk crate to cook fried rice with her mother. After graduating from San Francisco State with a business degree and then Le Cordon Bleu, Jamie saw the emerging food scene in Las Vegas and moved there to be a part-time line-cook at Charlie Palmer’s Aureole. She honed her craft under Executive Chef Vincent Pouessel, climbing the ranks to executive Sous Chef. She then went to the banquets department at The Venetian, before being recruited for the executive chef role at DB Brasserie by Daniel Boulud. After opening The Black Sheep, Eater Las Vegas honored Jamie with Chef of the Year and Restaurant of the Year.