Dewayne Rose is comfortable in the spotlight. As a professional chef, Rose has appeared on numerous television shows including once with famed chef Emeril Lagasse and on "World Largest Buffet" on the Discovery Channel.
Rose is even recognized from his appearances on local television.
But, the former chef at the Rio has moved across the street to tackle a new challenge. Today, Rose is under an even brighter spotlight as executive chef at the Palms.
JERRY HENKEL | LAS VEGAS BUSINESS PRESS
Palms executive Chef Dewayne Rose on Jan. 17 is pictured at the salmon carving station of the Palms' Bistro Buffet. Rose's first job was to oversee significant changes to the resort's popular buffet and introduce a new menu for the 24/7 restaurant.
"The buffet has undergone a lot of positive changes since I have arrived on property," he said. "We have started a Scratch Program here at the Palms Bistro Buffet, where our soups, sauces and dressings are made from scratch daily, to give it the homemade quality and taste."
How important are banquets to the Palms?
It is a very important part of what we do at the Palms because it allows our chefs and banquets team, to show their talents and creativity while at the end of the day, operating a profitable business. Banquets are a large part of our food and beverage operation here at the Palms. We host a lot of special events and conventions for both local and national businesses, corporations, and private parties.
How has the business changed?
In the 17 years in the business in Las Vegas, I have watched the city grow into a culinary mecca with some of the best chefs from all over the world, who put Las Vegas on the map as a city to be reckoned with, as far as culinary art is concerned. With that said, as a chef in this city you have to be on top of your game every single day.
What's a typical day like?
My typical day starts at 6 a.m. I get my three kids, my son, Michael, and two daughters, Dewayna and Amber, ready for school. Once they have started their day, then I get myself ready, and off to work. Once I arrive on property, it is a nonstop day of meetings, menu planning, strategizing, cooking, managing my team, and meeting and greeting our guests. I make it a priority each day to reach out to as many guests as possible ... regarding their dining experience, and their thoughts for any improvements.
Do you have a cooking philosophy?
My philosophy has always been "cooking is from the heart." On a daily basis in our kitchens, we believe that what you put into the food is what you get out of it. You have to cook with love and passion, and I believe that is something that transfers to our guests, and keeps them coming back for more. I use quality ingredients, and I am big on flavor and presentation. Stayed tuned for more future changes in our Bistro Buffet.
How did you become executive chef at the Palms?
For me, being an executive chef at the Palms is a dream come true. My mother has always encouraged me to dream big, work hard, respect others and never take anything for granted. Over the past 17 years, I have worked at the Rio, Wynn, the Sienna, the Atlantis in Reno, the Colorado Belle in Laughlin, and now the Palms. I believe through hard work and dedication, anyone can achieve their dreams. At the end of the day, I consider myself blessed, and am very fortunate to be among some of the finest chefs in Las Vegas.
What brought you to Las Vegas?
I came to Las Vegas in 1994 on an intern program from Johnson & Wales University in Providence, R.I., with the opportunity to work for The Rio. While I was working for The Rio, I was finishing my Bachelor of Science in Food Service Management.
Contact reporter Chris Sieroty at csieroty@reviewjournal.com or 702-477-3893.
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