The Culinary Workers Union Local 226, arguably the most influential workers’ union in Las Vegas and Nevada as a whole, has announced the results of its latest leadership election.
The top three positions all remained unchanged: Ted Papageorge was re-elected as secretary-treasurer, Diana Valles returned as president and Leain Vashon continued her stint as vice president.
Aside from the three elected officials, Culinary leadership also includes a chaplain—Gloria Hernandez—as well as 10 executive board members and three trustees.
Per the union, this cycle’s executive board members include: Elena Newman (Guest room attendant, Mandalay Bay), Emma Loya (Guest room attendant, Caesars Palace), Febe Rodriguez (Guest room attendant, Bellagio), Jennifer Marshall (Food server, Paris Las Vegas), Kimberly Dopler (Cocktail server, Wynn Las Vegas), Mariano Minero (Houseperson, Bellagio), Stella Kalaoram (Guest room attendant, The Cosmopolitan), Victor Juarez (Cook, Circus Circus), Francisco Ruffino (Cook, Paris Las Vegas), and Charetzayda Gonzalez (Guest room attendant, Caesars Palace).
Heidy Chan (Guest room attendant, The Rio), Holly Lang (Cocktail server, MGM Grand), and Jesus Navarro (Cook, The Mirage) were chosen as trustees.
“Diana and I are honored to be elected to continue to lead the Culinary Union as our union and working families continue to come back stronger,” Pappageorge said in a statement. “As a former bartender, I am proud to be a union member for 40 years. I’ve seen what workers can accomplish together and how Nevada has changed because our union has been militant about not allowing working families to be left behind.
“Working families in Nevada are resilient because of the strength and sacrifices made by generations of Culinary Union members who have come before us. In 2023, we are fighting for the best contract ever by making sure workers are not left behind as companies make record profits. We will continue to organize and grow to ensure that one job is enough for workers to provide for their families and thrive.”
“As a former guest room attendant, casino porter, and cook, I know how hard Culinary Union members work everyday and I will strive to continue ensuring workers are protected with fair wages, job security, and the best health benefits.” Valles added. “I am so proud of our union because we do everything with our whole hearts. Our union fights everyday for members, the community, immigrants, and working families. The Culinary Union executive board is a reflection of membership and Nevadans, and we are united together to fight for and win a future where we all thrive.”
Founded in 1935, the Culinary Union has represented over 800,000 Nevada hospitality workers in its history, and its current membership exceeds 60,000.
