Linda Rodriguez: Red Rocked

By Erin Dostal

Monday, Aug. 1, 2011 | 3 a.m.

Linda Rodriguez, executive chef for the past five years at Hachi at Red Rock Resort has cooked all over the world, giving her creative cuisine an international flair. A native of the Philippines, Rodriguez shares with VEGAS INC her artistry with Japanese cuisine.

Describe the Hachi brand.

I moved here from New York City and so had to rethink how I did Japanese cuisine. The East Coast is more traditional and the West Coast is more playful. We’re a fine-dining establishment with a casual atmosphere.

What’s it like to be off the Strip?

I enjoy it. It allows me to connect with locals as well as tourists. We have a couple that eats here every night. They’re crazy (laughing) but it’s great. I’d rather have that connection than be on the Strip.

Is it a challenge being one of the few female top chefs in town?

With anything, it’s always harder to be a professional woman. You have to prove yourself. When I was first starting out, I learned that the guys on the line will either flirt with you or burn you. You have to be smarter. In the long run, it’s really gratifying.