Vorce and Poha-Ellamar Team Up for June Dinner

Chef Tyler Vorce of the forthcoming Lilli and Chef Tayden Poha-Ellamar of Braseria by EDO will present a collaborative six-course dinner on June 28 at Braseria by EDO in Las Vegas. The event, titled The French Connection, explores how two chefs with different culinary backgrounds interpret shared French technique.

Poha-Ellamar developed his perspective across New American, French, and Spanish traditions, while Vorce's foundation began in coastal Maine before being refined during five years at The French Laundry. Despite their different routes, both chefs prioritize ingredient quality and classical technique.

"The most interesting collaborations happen when chefs speak the same culinary language but bring different experiences to the conversation," said Vorce. "This dinner is an opportunity to explore that intersection through food."

Poha-Ellamar added: "The best cuisine is rooted in authenticity, elevated by craftsmanship, and shared with purpose. Every dish should respect its ingredients, honor its influences, and leave a lasting impression on the people who enjoy it. We hope this special dinner does just that."

Menu and Pricing

The six-course menu alternates between dishes from each chef, beginning with canapés including a kohlrabi taco with snowcrab and a Sungold tomato course. Subsequent courses feature cured albacore tuna, seared scallop with caviar, California rockfish with bouillabaisse, and braised beef cheek. Dessert options include a whisky-almond gâteau glacée and poached nectarines with mascarpone.

The dinner is priced at $125 per person, with an optional $60 wine pairing. Two seatings are available at 5 p.m. and 7:30 p.m. Reservations are required at braseriabyedo.com.

About the Chefs

Vorce is preparing to open Lilli, a prix fixe and à la carte concept rooted in classical French technique with Mediterranean influence, in late August 2026. The restaurant will focus on American ingredient sourcing and seasonal availability.

Poha-Ellamar serves as Corporate Chef for EDO Hospitality Group, which operates Braseria by EDO and Anima by EDO. The group is helmed by industry veterans Roberto Liendo and Joseph Mikulich.

Why It Matters

Chef collaborations remain a draw for diners seeking unique experiences and a way for restaurants to cross-promote in competitive markets. For operators, such events demonstrate how two independent culinary voices can share a menu while maintaining distinct identities—a model that can drive traffic and media attention during slower periods.

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Written by FBM Publications Editors