Meet Chef Marty Lopez Executive Chef
Chef Marty Lopez is the executive chef at Kamu Ultra Karaoke, the newest and most innovative karaoke concept debuting on the Las Vegas Strip inside the Grand Canal Shops at The Palazzo. Chef Marty was previously at the helm of Herringbone at the Aria successor of Geno Bernardo at the premier sea to table concept. He also operated Andre’s Bistro & Bar, from Stacked Hospitality, located in Southwest Las Vegas.
A veteran of the culinary industry, Chef Lopez has more than 20 years of passion and experience working for many high-profile Las Vegas restaurants. He is a Philippine native who brings his love of food and an experienced background to Las Vegas’ dining scene where he continues to develop a menu using high-quality ingredients that "speak for themselves" while keeping simplicity in mind. He is also responsible for overseeing the back of house, ensuring high-quality standards in service and product for guests while maintaining consistency and developing progressive menu ideas.
Prior to joining KAMU, he was the executive chef at Herringbone inside the Aria. He also toqued Andre’s Bistro and Bar when it relocated from the Monte Carlo to the southwest of Las Vegas. Chef ran the day to day operations of 35 Steaks + Martinis, located inside the former Hard Rock Hotel & Casino Las Vegas. During that time, he created menus that combined traditional steakhouse cuisine with a modern twist. In 2012, he was part of the opening team for Bacchanal Buffet and Gordon Ramsay Pub and Grill at Caesars Palace. He has also worked in the kitchens of Chef Emeril Lagasse’s Delmonico Steakhouse at The Venetian and The Capital Grille at Fashion Show Mall. Additionally, Chef Lopez was mentored by Jacques Van Staden of MSC Cruises and Chef André Rochat while he worked at Andre’s Restaurant & Lounge at Monte Carlo Resort and Casino as sous chef and Alizé at the Top of the Palms Casino Resort. Chef Lopez also worked at Mistral, one of Rochat's restaurants in Las Vegas.