Page 2 - Hawaii Island MidWeek - Aug 4 2021

2 HAWAI‘I ISLAND MIDWEEK AUGUST 4, 2021
DIRECTOR OF CONTENT/ SUPPLEMENT PRODUCTS RON NAGASAWA
EXECUTIVE EDITOR
BILL MOSSMAN
MANAGING EDITOR
NICOLE MONTON
PRESIDENT & PUBLISHER
DENNIS FRANCIS
CHIEF REVENUE OFFICER
DAVE KENNEDY
REGIONAL SALES MANAGER
LANCE TAKAKI
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T here’s a lot happen- ing lately, as Sin City has been in the process of its post-pandemic comeback. At the top of this list was the long-awaited opening of Resorts World Las Vegas June 24. Locat- ed where the Stardust once stood, it’s the first ground-up casino and resort to be built on The Strip in over a decade. Guests have the choice of three Hilton premium prop- erties boasting a combined total of 3,500 luxury rooms and suites, including Las Ve- gas Hilton, Conrad Las Vegas and Crockfords Las Vegas. From luxury to entertain- ment, Resorts World Las Ve- gas does not disappoint. With a 117,000-square-foot casi- no, 5.5-acre outdoor complex with seven different pools, an extensive retail collection of globally recognized brands, and an entertainment lineup of artists like Celine Dion, Carrie Underwood, Luke Bryan and Katy Perry, what more could they possibly do to up the ante of the ultimate
Vegas experience?
The answer lies in the
food. Resorts World Las Vegas is home to more than 40 different dining options, providing cuisines for ev- ery palate. As we shared in a previous article, Resorts World is the home of Famous Foods, a 24,000 square- foot Asian hawker-inspired food hall that is home to 16 unique restaurants with food prepared by award-winning chefs from around the world.
A Whole New Culinary World
Overseeing the extensive dining list is former Hawai‘i resident Devin Hashimoto. After falling in love with cooking while employed at Sam Choy’s, Devin moved to the Ninth Island at age 17 to attend University of Ne- vada, Las Vegas’ culinary program.
Former Hawai‘i resident Devin Hashimoto (right) is enjoying his new gig as executive chef of Resorts World Las Vegas. He’s pictured here with sons Dallas and Donavin, and wife Donna. PHOTO COURTESY KRISTINE RODRIGUEZ
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He has had quite the culi- nary career in Vegas and now as the executive chef of Re- sorts World Las Vegas, Devin was involved in the planning, coordinating and staffing of the dining venues, and con- tinues to oversee the daily operations of each restaurant within the property.
helping out in the kitchen. Devin admits that he keeps his knives in his office and is willing to filet some ‘ahi as needed, because “it’s all about teamwork.”
Sometimes this means throwing on his chef hat and
Catch Sebastian and Ninth Island Connection at 7 p.m. Wednesdays on K5 and 2 p.m. Sundays on KGMB.
info@ninthislandconnection.com
Learn more at rwlasvegas. com.
Fill in the blank cells using numbers 1 to 9. Each number can appear only once in each row, column, and 3x3 block. Use logic and process of elimination to solve the puzzle. The difficulty level ranges from Bronze (easiest) to Silver to Gold (hardest). Answers are on page 7
RATING: GOLD