Ivan Rojas

The first rung in Ivan Rojas’s kitchen record was dishwasher, in 1995, at Restaurant industry in United States, where the work begins at the level of pace, timing, and standards that do not wait. At Shutters on the Beach in Santa Monica, California, United States, he moved through butcher, then saucier, then Sous Chef, a progression that reflects a traditional kitchen climb built on practice rather than promotion by exception.

Each title meant a different kind of precision, and each one widened his command of the line. Delmonico Steakhouse in Las Vegas, Nevada, United States became the next testing ground, with Ivan Rojas starting there as butcher from 2006–2007, then moving to Sous Chef from 2007–2013 and Executive Sous Chef from 2013–2021. The sequence is the point: the career advanced by holding each station long enough to learn it properly.

At Delmonico, those years shaped a cook fluent in the pressures of service and the technical demands of a steakhouse kitchen. Since 2021, Ivan has served as Head Chef of Delmonico Steakhouse, a role that follows from a career built on patience, consistency, and a long memory for how kitchens actually function. The position is less a departure than a consolidation of what the earlier years already proved: that authority in the kitchen can be earned through time at every level of the brigade.

Since 2021, he has served as Chef de Cuisine at Delmonico Steakhouse in Las Vegas, United States. The specialty listed for this role is fresh ingredients, which fits a cook whose record is grounded in control, discipline, and the ability to keep service clear under pressure. By this stage, the work carries the weight of all the earlier stations—dishwasher, butcher, saucier, Sous Chef, Executive Sous Chef—now brought to bear in one position.

No awards are cited.