From a very early age, Brittany Snyder wasn’t the type of child who wanted to play outside, scrape her knees, or get dirty. Her mother made her a deal: if she wasn’t going to go outside, she’d have to help in the kitchen. So from age 3 on, all she can remember is wanting to cook with her mom.
“It was just me and her in the kitchen every night. I always remember helping out during the holidays, and those were such good memories,” Snyder recalls. “We’d have cookie bake-offs, all 10 of my cousins in the kitchen making different sweet treats to take home. It was crazy, but I was always right there in the middle of it.”
That deep-rooted connection to family has remained a constant throughout Snyder’s life. After graduating from college in Denver, she moved to Las Vegas to be closer to them. Within a week, she landed her first cooking job on the Strip at a small fine-dining French restaurant in the infamous Monte Carlo casino (which has since been rebranded as Park MGM). She was instantly drawn in by the lights, the energy, and the sense of possibility; that’s where her official culinary journey began.
She wasn’t intimidated by the high-pressure, high-profile kitchens, though it felt worlds away from her mother’s cozy home kitchen. As a young chef, that intensity energized her and fueled her ambition. “The drive and the passion inspired me,” Snyder says. “If you’re passionate about what you’re doing, if you love what you do, it’s always going to shine through in your cooking. To be in this industry, to rise above the challenges, you have to absolutely fall in love with your craft.”
Formal mentorship was hard to come by in those early days, but Snyder found it under chef Anthony Hervé at The Cosmopolitan, where she worked as a chef tournant. She soaked up everything, from his cooking style to his leadership approach.
Snyder went on to build nearly a decade of experience in some of Las Vegas’ top kitchens, serving as executive sous chef at Aria Resort & Casino, executive chef at Unidine, and chef de cuisine at The Cosmopolitan.
Now, as executive chef at Diner Ross Steakhouse, she is one of the youngest chefs in her league, leading one of the most sought-after restaurants on the Strip.
Diner Ross opened at The LINQ Hotel in 2024 and has continued to evolve with the changing demands of the Strip. The “finer diner” rebranded as Diner Ross Steakhouse in September 2025, shifting toward a classic diner-style menu with a strong steakhouse backbone—elevated but without the white tablecloth. Snyder has led that evolution, calling it the opportunity of a lifetime.
“I’ve been given so many great opportunities, and I’ve worked so hard to be where I am. I’m so grateful to those who have put their trust in me,” Snyder says. “The team at Diner Ross Steakhouse trusts me to do the best I can and take my team as far as we can go.”
Her menu honors classic American fare while introducing bold, modern interpretations—popovers paired with her homemade butter, a playful take on a classic cocktail with the Dirty Martini Salad, and a variety of steak cuts ranging from a New Zealand New York strip to a ribeye from Japan. In this high-volume, high-energy setting, she brings to life a menu that combines steakhouse staples with theatrical spectacle, delivering both comfort and creativity in every dish.
A standout offering includes A5 and the Gang, a steak flight of wagyu from three different countries: New Zealand, Australia, and Japan. There’s also the 36-ounce dry-aged tomahawk steak and seafood tower, and bone marrow bites highlighting cherry-braised short rib, pickled onion, and chives.
Part of Snyder’s vision was to modernize the menu while preserving the 1970s-era nostalgic diner charm. Some of that comes from the setting—the diner itself feels nostalgic before customers even look at the menu—but it’s also about balancing comfort, familiarity, and surprise in the food.
“Our surroundings [at Diner Ross Steakhouse] have given us something special when it comes to reimagining the menu. Steaks have always been our top sellers, and that’s what the clientele wanted … so I personally wanted to lean into that and show people different cuts, different aging styles, meat from different countries,” Snyder says. “Our steak flight is a very new idea with high-end steaks, but when you pair it with a potato au gratin that everyone loves, you strike a comfortable balance.”
When developing new dishes, reinventing old ones, or analyzing trends and flavor profiles, Snyder takes an organic approach. Her philosophy is rooted in technique, emotion, and memory—creating dishes that are both comforting and unexpected.
“I believe menus should develop naturally. Nothing should ever feel boxed in so rigidly,” Snyder says. “Chefs might go in thinking a menu should be this way and that a dish is going to come out exactly one way. But when you open yourself up and let your own creative juices flow with the ingredients you’re using, you might come up with something unexpected, yet 100 times better than what you originally pictured.”
In the kitchen, Snyder tries to be as hands-on as possible—just like when she was a child helping her mother cook. She would never ask her team to do something she wouldn’t personally do. As a servant leader, if it’s a busy night, she’s right by their side, cooking on the line. This level of trust isn’t built overnight; it’s built through consistency and purpose.
“I lean on my team a lot, and to make sure they trust me means everything to me because I’d be nowhere without them,” Snyder says. “Every person requires a different hand, whether that’s firmer or more independent. You need to understand your team and the type of leadership they require … one style doesn’t work for everyone.”
As Vegas dining continues to evolve alongside guest expectations, so does Diner Ross Steakhouse. Guests expect more than ever, and Snyder is prepared to exceed those expectations through her unexpected, playful menu; showmanship; and the restaurant’s transformative atmosphere.
“Your environment has everything to do with approachability in fine dining,” she notes. “When you walk into Diner Ross Steakhouse, it’s like you’re transported to the 1970s, and the level of food you’re being served alongside premium entertainment is a bonus, as performers walk through the dining room every night. It’s a sight you won’t see anywhere else.”
Snyder sees herself as essential to Diner Ross Steakhouse’s story for the long haul. She looks forward to remaining as creative and open as she can, continuing to make her mark on the Strip and shape her culinary legacy.
“We’re always going to keep pushing the boundaries. We’re always going to keep developing, trying to do more unexpected things, bringing ideas to Vegas that people haven’t seen before,” Snyder says. “I’m going to keep pushing the envelope and just constantly evolve with the times.”
