The Culinary Workers Union Local 226 in Nevada Wednesday announced Ted Pappageorge as the new secretary-treasurer and Diane Valles will serve as president.
Pappageorge replaces Geoconda Argüello-Kline, who recently retired. Leain Vashon will continue to serve as vice-president of the union.
“I’m honored to be appointed to lead the Culinary Union as our union and working families continue to come back stronger,” said Pappageorge 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.”
Pappageorge previously served ten years as president of Culinary Workers Union Local 226. A Las Vegas native, he’s worked as a busboy, barback and bartender at various venues in the city and has negotiated contracts for the union for over 20 years.
Pappageorge cited the Culinary Union’s efforts supporting working families during the pandemic as exemplary of the union’s work. He also credited the union for helping workers receive extended health benefits and food assistance and leading efforts to pass bills in the Nevada Legislature for COVID worker safety and the right to return to work.
“Looking forward, we will continue fighting for fair shift scheduling, stations, and workloads,” Pappageorge said. “We need to fight back against unfair IRS tip taxes, protect daily room cleaning, and prepare for citywide contract negotiations when contracts expire in 2023. Diana and I are honored to be appointed, and we will continue the fight to win justice for workers in Nevada.”
A native of Chihuahua, Mexico, Valles moved to Las Vegas in 1988 and has been a member of the Culinary Union for 34 years. She’s worked in various capacities at Las Vegas venues, including the Stardust Casino, the Las Vegas Hilton and the Flamingo.
“As a former guest room attendant, casino porter, and cook, I know how hard Culinary Union members work every day, and I will strive to continue ensuring workers are protected with fair wages, job security, and the best health benefits,” said Valles in a statement. “COVID-19 was a struggle, but together we got through the hardest challenges our union and workers have faced in our lifetime and we know that if we remain united, we will come back stronger.”
Vashon, a bell captain at the Paris Las Vegas, has been a member of the Culinary Union for 45 years.
Nevada’s largest Latinx/Black/AAPI/immigrant organization, the union’s membership includes workers from 178 countries who speak over 40 different languages. About 55% of Culinary Union members are women and 45% immigrants.
