Devin Hashimoto: New digs

By Erin Dostal

Tuesday, July 5, 2011 | 3 a.m.

Devin Hashimoto had a whirlwind tour of the food business at the Wynn—including banquets­—after the restaurant where he worked, Alex, closed last year. A couple of months later, Hashimoto was crowned executive chef at Okada, Wynn’s premier Japanese/French fusion restaurant.

What’s different about working on the Strip than in other cities?

The competition is huge. But it’s a lot of fun. As a chef, you get to go and taste other chefs’ food all the time.

How would you describe the Okada brand?

I’ve been classically trained in French cuisine, so I’ve been trying to add more French-inspired items to the menu. Japanese and French cuisine are, to me, very similar. It’s all about attention to detail and using really great ingredients.

What did you learn from Alex Stratta?

He taught me about the importance of using great products. You have to respect what you’re using—it was brought to you because of a specific hunter or farmer who worked for it. I also learned that to be a chef, you have to not only be able to cook, but must also be able to lead. It enlightened my cooking into a whole new passion.

If you had a TV show, what would it be about?

I don’t know if I’d be great for TV, but maybe I could do a show in Hawaii, where I’m from. It definitely would be casual and laid back.