Being in the restaurant industry was never a question for April Lyman, assistant general manager at STK at The Cosmopolitan. Born in L.A., Lyman was raised in Las Vegas and comes from a family who worked in the Vegas hospitality industry—so she made it a goal to one day work on the Strip, too.

Her first covered job, she says, was working at Le Cirque at Bellagio as a maître d’. She spent five years with the award-winning restaurant before she moved over to Aria to work in convention services. “A couple years later, I wanted to go back to restaurants,” Lyman says. “I didn’t like the 9-to-5. I like late nights.” So Lyman headed over to The Venetian, where she helped open Sugarcane, taking on her first management role. Three years followed at Nobu at Caesars Palace; she even moved to Newport Beach, Calif., to launch the Nobu there. But after spending three years in California, it was time to move back to Vegas, she says, and that’s when she joined STK, two months ago.

“I missed home,” Lyman says. “And STK had such a great reputation—it’s been open for 12 years and it’s still busy every night. This is a great place for large groups and parties. If you’re looking to go somewhere quiet, this isn’t the place; this place is fun and upbeat.” STK is like a club and restaurant rolled into one, with gorgeous surroundings, phenomenal food and a live DJ every night—and it’s Lyman’s job to be out on the floor watching over the team and interacting with all the guests.

“I love that every day is different in the restaurant industry,” she says. “Just having that teamwork. And in Vegas you get to meet customers from all around the world. It’s the dream job working in Vegas restaurants.”

Photo by: Christopher DeVargas

Libation: Cucumber Stiletto

This is an oldie but a goodie—and one of STK’s most-popular cocktails. The Cucumber Stiletto is a mix of Grey Goose Le Citron vodka and St-Germain and muddled mint and cucumber. “It’s very refreshing, very delicious and goes down smooth,” Lyman says.

Benefit: Get the chef’s tasting menu and executive chef Stephen Hopcraft will curate a menu for you and your guests.

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