Meet Our Chefs
Shawn Smith, Chef de Cuisine at Red Hawk Casino, has been with the team since October 2008, prior to the casino opening. His broad-based culinary background has formed and continues to develop the enthusiasm and expertise he brings to the casino on a daily basis.
Shawn came to Red Hawk from the Mauna Lani Resort at Kalahuipua’a, where he held the position of Executive Sous Chef and assisted the Executive Chef in overseeing all of the hotel Food & Beverage operations, including the award-winning Canoe House. Multiple television appearances, cooking demonstrations and articles in International Travel Magazines were all part of Shawn’s accomplishments at Mauna Lani. In addition, Shawn executed extraordinary special events while at the hotel. These included a promotional event for Major League Baseball sponsored by Nike Corporation for all-time VIP players as well as events for the annual Iron Man Competition held on Kona Coast and sponsored by the Mauna Lani. Both were internationally publicized events that broadened the scope of Shawn’s career and success as a Chef.
Before making the move to Mauna Lani, Shawn worked as the Corporate Chef Consultant for Asakuma Corporation of Nagoya, Japan. In addition to honing the pacific-influenced component of his culinary style, Shawn stretched his administrative aptitude by implementing a training program for Chefs & managers and bringing innovative new ideas to the corporation such as an export program for beef, Kona coffee and a micro-brewery concept. This is in addition to developing opening teams for and being instrumental in the opening of multiple restaurants throughout the country for the corporation, as well as making radio and television appearances.
Prior to working in Japan, Shawn was the Executive Sous Chef at the Halekulani Hotel. This position provided the opportunity for Shawn to diversify his background through multiple roles in the Hotel, including Banquet Chef, Orchids Restaurant Chef and Executive Sous Chef as well; expanding not only his skill set, but also his culinary proficiencies and adding elements of new cuisines to his repertoire along with training in Japan at the Hotel Okura. This included many television appearances cooking shows, local news programs and radio spots as well as coverage in many noted Global & local magazines and print media. In addition, Shawn developed a reputation for dealing expertly with elite guests, such as President Nixon and the Prince of Brunai and many others.
The rich tapestry created by the influences of his time spent in the Pacific intertwined with his classical foundation and education provides a platform for endless culinary creativity. The sheer diversity of his background has formed unique style for Shawn comprised of Pacific-Rim, Indo-Pacific, Continental, California Nouvelle and Classical French cuisine.
Shawn’s education consisted of West Valley & Mission College in California, a Culinary Hotel Restaurant Management program, as well as from the much-lauded Culinary Institute of America in Hyde Park, New York where he earned his Associates’ of Science Degree. He returned to his Northern California roots when he joined Red Hawk Casino and brought a dynamic touch of exoticism to the culinary team.
Experience dining at its finest at Henry’s Steakhouse. Chef Jeremiah Maloney has introduced some delicious new menu items to tantalize your taste buds. With nearly 20 years of culinary experience, Chef Maloney brings fresh new flavors and items to Henry’s Steakhouse with the introduction of items like the inventive Lamb Bacon BLT Salad, Diver Sea Scallops served with saffron risotto and tomato reduction, and the Wood-Grilled Rack of Lamb. Henry’s continues to offer all your favorites including Prime and Wagyu steak selections, plus lamb, poultry and seafood selections that exemplify steakhouse dining at its best.
Awards and Competitions:
- Henry’s Steakhouse is proud to have received the Wine Spectator’s “Award of Excellence”
- Wine Enthusiast’s “Award of Distinction”
- 9 Diner’s Choice Awards from Open Table® Including Best Steakhouse
- Voted “Best Steakhouse” for the sixth consecutive year in the Sacramento A-List viewer’s poll.
Red Hawk Casino's Executive Pastry Chef, Ana Dominguez, is well known for her award-winning sweet creations. Her passion for baking started when she was 8 years old, baking with her mother in the kitchen. Chef Dominguez has more than 27 years of experience with baking, plated desserts, chocolate, and sugar work. Her knowledge expands internationally including her work with wedding cakes, regular icings, rolled fondant and marzipan.
Awards and Competitions:
- Celebrity Chef of the Year 2002 | Reno, NV
- 1st Place 2000/2001 Girl’s Scout Cookie Competition | Reno NV
- 1st Place 1999 Plated Dessert Competition | Las Vegas, NV
- 1st Place 1998/1999 Sweetest Chef of Reno | Reno, NV
- 1st Place 1998 Chocolate and Pull Sugar Competition | San Francisco, CA
- 1st and 2nd Place 1996/1997 Fantasies in Chocolate | Reno, NV
- 2nd Place 1993 Chocolate Festival | North Lake Tahoe, CA
- 1st and 3rd Place 1989 Chocolate Fair Festival | Lake Tahoe, CA
You can enjoy Chef Ana's pastries at any of our award winning dining venues.
Pearl Asian Cuisine blends the best dishes of the East with the finest dining of the West. Chef John Yuan has been with the team since 2008 and has helped develop a world-class menu featuring many traditional Chinese favorites, along with Pacific Rim specialties.
Chef John's passion for cooking was derived from the freedom to express his creativity with Chinese cooking. At the New Canton Restaurant, he specialized in dim sum and banquets which opened up opportunities as sous chef at Shanghi Fat and New China restaurant. With this experience, Chef John was able to open his own Chinese restaurant where he fine tuned his culinary skills.
Awards and Competitions:
- Voted "Best Chinese" for the sixth consecutive year in the Sacramento A-List viewer’s poll
Pearl Asian Cuisine is open daily for lunch and dinner.