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Chef Devin Hashimoto is the executive chef of Mizumi, a Japanese fine dining experience at Wynn Las Vegas. To create Mizumi’s eclectic, traditional and exotic menu, he not only draws from his extensive work experience, but also from his own Japanese heritage.
Hashimoto grew up in Honolulu, Hawaii, where he learned to use fresh local ingredients and high-quality produce and seafood in his early cooking endeavors. A job at a popular local restaurant introduced Hashimoto to the energy and excitement of the kitchen and turned his passion into a career. He enrolled in the University of Nevada, Las Vegas, to study culinary arts and hotel and restaurant management.
Frequent travels throughout Japan allowed him 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. In 2004, Hashimoto became the chef de cuisine at Alex at Wynn Las Vegas, where the menu reflected the cuisine of the French Riviera. Now in his Mizumi kitchen, Hashimoto calls on his Hawaiian background, Japanese training and French technique to create his menu’s modern twists on Japanese dishes.