Debbie Hall


Roy’s, named after Chef Roy Yamaguchi, opened 20 years ago in Honolulu, Hawaii.  Blending European cooking techniques with the flavors of fresh ingredients found in Asia and the Pacific Rim, Chef Roy was one of the innovators of Hawaiian Fusion Cuisine.  Roy’s recently celebrated their 20th Anniversary and in Las Vegas, Roy’s featured their inaugural Aloha Kitchen Challenge on April 7 at Roy’s in Summerlin and Roy’s 20th Anniversary Culinary Tour Wine Dinner on restaurant row on April 8, 2008.


Eric Klein from Spago and his partner, culinary student Paul Hollins, won Roy’s inaugural Aloha Kitchen Challenge.   The gourmet competition paired three culinary students from Le Cordon Bleu, Paul Hollins, Robert Rolen and Adam Berbereia with top chefs Eric Klein from Spago, Linda Rodriguez from Hachi and Adam Cho from Rick’s Café, Loews Lake Las Vegas Resort for the chance to win a prestigious internship with a master Roy’s chef.  Hollins humbly thanked the crowd and judges after being announced the winner and said he looked forward to working under the skilled Roy's chefs.s


Based on taste, originality and presentation, the judges rated Klein’s and Hollins’ dish with the highest score.  Their culinary creation was encased in a balloon-like ice sculpture that housed a fresh fish seviche entrée. Judges for the challenge included foodies and famous figures such as Rachel Smith, morning anchor for KVVU FOX 5, Denise Valdez, anchor for KLAS-TV, John Curtas, food critic for KLAS-TV and Nathan Burton, headlining magician at Flamingo Las Vegas.


Roy’s 20th Anniversary Wine Dinner on April 8 was a five-course Wine Dinner prepared by Chef Roy and local Chef Partner Percy Oani, showcasing local products and produce on the menu and paired with fine wines.


I had the honor of experiencing the incredible dining experience and it is a memory I will always cherish.  Along with the impeccable service, the warmth of the staff and just the ambience, the meal defined true dining.  I began with the Amuse Boche, a Scallop Sashimi with smoked sea salt, yuzu oil, pickled root and tomato water paired with a Perrier Jouet Grand Brut which complimented the dish with its intensity. 



The First Course was a pan roasted Halibut with potato fettuccine, curry tomato chutney and Lobster Miso Nage paired with Jacob’s Creek Riesling.  I love Riesling and this one was so light and fresh and just danced with the Halibut and Lobster that this course just melted in my mouth with its delicate flavors mixed with the tang of curry.



The Second Course was Citrus-Scented Spotted Santa Barbara Prawns with herb goat cheese stuffed Valdivia Farms Squash Blossoms and Blue Cheese Blood Orange Vinaigrette paired with Brancott Sauvignon Blanc. This course was light with the hint of citrus flavor and the pungent taste of blue cheese



The Third Course presented Jawaiin-Rubbed Colorado Rack of Lamb with Babé Farms baby white carrots, Bluefoot Chanterelle mushrooms and Drunken Guava Mole paired with Jacob’s Creek Reserve Shiraz.  The lamb was spicy and tender and paired with the Shiraz, complimenting the earlier courses of the seafood dishes with its bold, rich flavor of the lamb dish.



Dessert (the Fourth Course) was a Blackberry Vacherin served with Toasted Almond Sabayon and paired with a 20 year old Sanderman Tawny Port.  I love Port and this was an excellent selection to finish this unbelievable dining experience.



An internationally trained chef, Chef Roy is Hawaii's first recipient of the prestigious James Beard Award. Several publications such as Gault-Millau, Conde Nast Traveler, Forbes, and the Nation's Restaurant News have all written about Chef Roy and his innovative style of cooking.


Chef Roy is known to television audiences as host of "Hawaii Cooks with Roy Yamaguchi" on PBS, as well as appearances on NBC's "Today Show." He explored his culinary roots in his native Japan for The Food Network's "My Country, My Kitchen." He is a regular guest chef on the Home Shopping Network, which features his product line with his Fusion Stainless Steel Cookware being the centerpiece. He was also featured on Chef Michael Lomonaco’s popular cooking program, “Epicurious” on the Travel Channel. In 2001, Chef Roy had the honor of being selected for the Iron Chef USA world-class contingent and subsequently published four cookbooks, including the illustrated Roy’s Fish & Seafood, Roy's Feasts from Hawaii and the companion book, Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen.


Today, Roy’s has 34 locations around the world including 26 in the mainland United States, seven in Hawaii, and one in Japan and Guam as well as the two located in Las Vegas. 


Chef Roy’s signature culinary creations include Hibachi Grilled Salmon, Szechwan Spiced Baby Back Pork Ribs, Roy’s “Original” Blackened Island Ahi, and the popular Chocolate Soufflé.  The wine list selections are globally sourced, chosen strictly in harmony with the restaurant’s food, flavor of the wine and originality in the pairing. Roy’s leading wine lists have received numerous national awards for their quality, value and sensible approach to harmoniously pairing food with wine produced by some of the world’s most renowned wineries.   Roy’s was designed to express the casual elegance of spacious dining rooms, an expansive lounge area and Roy’s signature exhibition kitchen.


Thank you Roy’s and I lift a glass to 20 more great years!




620 E. Flamingo Road

Las Vegas, NV 89119

(702) 691-2053


Roy's - Summerlin

8701 West Charleston Blvd.

Las Vegas NV 89117

(702) 838-3620



Celebrity Chef Connection posts a new broadcast every Wednesday by 5 p.m. at On the home page, click on the link [view current show] on the right-hand side and that will take you to the Current Show page where you can select how you want to view the show. The program is also archived. If you have any questions or comments contact Debbie Hall at [email protected] or 702-279-8116.

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