Chef Dewayne Rose

Dewayne graduated with honors from Johnson & Wales University in Providence Rhode Island with a Bachelor of Science in Food Service Management and an Associate of Science in Culinary Arts.

Dewayne’s professional experience covers a full range of management and food service including seven and one half years with Harrah’s/Rio Hotel & Casino in Las Vegas. His responsibilities included menu planning, project development, employee and restaurant operations management, labor and food costs control, budgeting and quality control.

While employed at Harrah’s Rio Hotel and Casino, Dewayne appeared on numerous television shows including “Emril Laggassi” Cooking Show, CBS World Largest Buffet, the Discovery Channel, “Food and Gaming in Las Vegas”, and also did food presentations on Channel 3, 8, and 13.

In his career, Dewayne has earned many awards and certificates including the Chef 2000 Award and the Five Star Diamond Award. The Las Vegas Journal has featured Dewayne in the 1996 Copa Cabana and Best Buffet 1997, 1998, 1999 and 2000. Dewayne has also held the office of President of The Original Cuisine Cooking Club.

Dewayne also was employed as the Food and Beverage Director at the Atlantis Hotel and Casino in Reno and now currently holds the position of Food and Beverage Director and Executive Chef for the newly opened Siena Hotel Spa and Casino in Reno.

Dewayne’s professional profile includes 12 years of progressive career development in the restaurant industry.