Celebrating Hispanic Heritage Month in Las Vegas

We are honoring two of the city’s movers and shakers for Hispanic Heritage Month.

Las Vegas is a fantastic melting pot of diversity in all fields. We talked to Lead Vocalist Andy Vargas of “SiriusXM Presents An Intimate Evening with SANTANA Greatest Hits Live” and Chef de Cuisine Ivan Rojas from Delmonico Steakhouse about their careers and achievements. 

Hispanic Heritage Month in Las Vegas

Andy Vargas, Lead Vocalist of “SiriusXM Presents An Intimate Evening with SANTANA Greatest Hits Live”

WT: How did you get your start in the industry? 
Vargas: I got my start in the industry by singing for music producers Terry Melcher and Lou Adler, who then helped me ink a recording contract with RCA BMG. 

WT: What has been your favorite personal achievement?
Vargas: Being a father, living a sober life, and performing with Santana all over the world.

WT: Can you tell me about any challenges you faced along the way?
Vargas: In the music business, there are lots of highs and lows. Almosts and letdowns. But I do my best to keep a positive outlook on life and try to see the positive out of everything. 

WT: What do you hope the future holds for you and your career?
Vargas: I hope to continue with Santana as well as release my own material to promote in the near future through my record label Malaspalabras Records. as well as to help others break into the music business by utilizing the outreach that MPR creates. 

Ivan Rojas, Chef de Cuisine of Delmonico Steakhouse

WT: How did you get your start in the industry? 
Rojas: I grew up on a farm in Mexico, where I formed an appreciation for fresh ingredients, and in 1995, I moved to the United States to start my career in the restaurant industry as a dishwasher. Since then, I’ve worked at various and worked my way up to where I am today. 

I previously held positions as a butcher, saucier, and then Sous Chef at Shutters on the Beach in Santa Monica. In May of 2006, I moved to Las Vegas and joined the Emeril family as a butcher at Delmonico Steakhouse. In November 2007, I was promoted to Sous Chef and then Executive Sous Chef in March 2013 before being named Chef de Cuisine in July 2021.

WT: What has been your favorite personal achievement?
Rojas: My favorite achievement has been being promoted to Chef de Cuisine at Delmonico Steakhouse. I never expected to get this far, and I’m very proud of what I’ve accomplished here. I started at Delmonico 16 years ago as a butcher and moved my way up, learning every aspect of the kitchen.

WT: Can you tell me about any challenges you faced along the way?
Rojas: There are a lot of challenges in the restaurant industry, no matter who you are. For me, one of the biggest challenges is speaking in public and socializing with groups of people. Sometimes working at Delmonico can be challenging because we are an extremely busy restaurant, but we pride ourselves on paying attention to all of the details to make each and every guest’s experience special. In doing so, I’ve faced my fear of socializing by doing table touches, speaking with our guests about special menus, and curating memorable meals for them nightly.

WT: What do you hope the future holds for you and your career?
Rojas: I hope one day to become known as one of the best chefs in Las Vegas to make my family and friends proud.