Executive Chef of Resorts World
Named “Best Chef on the Strip” by Vegas Seven magazine in their 2012 Restaurant Awards issue, Chef Devin Hashimoto has extensive experience delivering elevated award-winning cuisine and inventive dining concepts to the ever-evolving culinary landscape in Las Vegas.
In his new role as executive chef at Resorts World Las Vegas, Hashimoto will further innovate the culinary scene as he oversees the food and beverage program at the Strip’s newest $4.3 billion integrated resort. The resort’s diverse dining portfolio will feature an extensive selection of world-class cuisine from authentic street food to Michelin-star dining, including concepts new to the Las Vegas Strip; and a dynamic cocktail program to bring elevated experiences to the modern Las Vegas traveler.
Before joining Resorts World Las Vegas, Hashimoto was executive chef of the Forbes Travel Guide award-winning restaurant Mizumi at Wynn Las Vegas, where he developed and curated one of the top fusion restaurants on the Las Vegas Strip. Previously, he was the chef de cuisine at ALEX, the Michelin two-star restaurant at Wynn Las Vegas, where he worked alongside Executive Chef Alex Stratta to offer a menu inspired by the cuisine of the French Riviera.
Hashimoto’s culinary journey began in his hometown of Honolulu, Hawaii, where at an early age he gained an appreciation for the surrounding high-quality bounty of local produce and seafood. Using fresh local ingredients, Hashimoto’s mother would prepare meals inspired by those she enjoyed during her childhood, further piquing his interest in cooking.
To turn his passion into a career, Hashimoto enrolled in the University of Nevada, Las Vegas to study culinary arts and hotel and restaurant management. While still in school, Hashimoto worked in local Las Vegas restaurants before joining the culinary team at The Mirage. This is where he first met Stratta, who recognized his talents and invited him to cook in the distinguished kitchen of Renoir, the resort’s Forbes Travel Guide Five-Star restaurant.
Two years later, in 2004, Stratta became executive chef of ALEX at the newly opened Wynn Las Vegas and asked Hashimoto to be his chef de cuisine. Under the tutelage of Stratta at ALEX, Hashimoto further refined his craft and demonstrated his knack for subtly combining French and Japanese influences.
Inspired by his own culture and to enhance his education on gastronomy, Hashimoto has frequently traveled throughout Japan to study and appreciate the art of kaiseki, a traditional Japanese approach to cooking that calls for an artful balance of taste, texture and appearance of ingredients.
- “Best Chef on the Strip” | Vegas Seven magazine 2012 Restaurant Awards