Henry Jones has worked in kitchens since he was 16. He has risen through the culinary ranks at Boyd Gaming Corp., last year opening the Redwood Steakhouse at the California. The restaurant, like the hotel known as the ninth island, has a Hawaiian flair.
Do you have any recent news you’d like to share?
We recently updated our menu, adding a few of our guests’ favorite specials. Our newest additions are the sashimi featuring hamachi fish and the baked salmon with crab meat and tomato cream sauce.
In the contemporary lounge-style bar, we also now feature a social hour from 4 to 6 p.m., highlighting a special menu of island-inspired small bites such as tuna poke nachos, a grilled char-sui pork belly served in a steamed bao bun with Thai chili, pickled cucumber, hoisin and baby lettuce. The small bites pair with a selection of signature cocktails like the blood orange whisky sour and spiced mai tai.
You’ve climbed the ladder for 20 years at the California. Other than being a chef, what is the most challenging and rewarding positions you’ve had?
For me, being a saucier was the most difficult — every dish that comes out of the kitchen, you have a part in. It is an amazing position but very stressful to know the finishing elements of the dish rely on your part.
Coming into the business was exciting, learning the basic cooking techniques as well going to school and learning aromatics. It has been a pleasure to grow in this company and to be able to influence the menus in each of our restaurants. I can even say one of my specialties is oxtail stew.
Other than excellent steaks, what is the formula for a successful steakhouse?
Being hands-on, having a dedicated team with the same vision of guest satisfaction, from appetizers to desserts, while integrating impeccable service and variety.
We spend time testing and finding the best product available to us. It is important to me and my team that we are proud of every dish we serve.
What is the best professional advice you’ve received?
“If you stay ready, you don’t have to get ready.” I utilize this slogan every day. From prepping the kitchen at the start of the night to closing, having an organized kitchen and game plan lead to our success. We are proud to say we are ready for just about anything our guests come in and ask for.
Describe your leadership or management style.
Lead by example. As I rose through the ranks, it was important to me to listen to my team, and learn and grow from them as I hoped they learned and grew from me each day. We work closely together and I like hearing their input. We are a team and that is always the most important thing.
I strive to ensure that everyone on my team takes pride in what they do and has ownership in what they put out.
Who was your greatest cooking influence?
Ted Marchino, a German chef. His focus on using fresh ingredients and working flavors together to have the best profile in a dish is inspiring. I work to ensure that all of my dishes’ flavors complement each other but you can taste the uniqueness in every bite. I want guests to say, “Wow, that was delicious,” and discuss the different flavor profiles they taste.
What is your comfort food?
Homemade chili. It is a dish that goes with every occasion, from Sunday night dinner to Monday night football parties. I find chili to always be a crowd favorite and something that brings my entire family to the table. Chili is that great dish that everyone can make their own.
What’s your favorite place to have fun in Las Vegas?
In my music studio. Music is my release. I love just spending time mixing beats together and making great sounds. It is like cooking, in a way. I love to combine things and make something that is mine, for others to enjoy.
If you could change one thing about Southern Nevada, what would it be?
The summer months are too hot. Walking out from the heat of the kitchen to the oven that is Las Vegas in the summer is sometimes too much.
Where do you see yourself in 10 years?
I look forward to continuing to harness my craft and be involved in future menus with the company. I have enjoyed opening the Redwood and developing the menu, and look forward to doing it again for the company.
If you could live anywhere else in the world, where would it be?
Hawaii. From the perfect weather to the amazing beaches, you can’t beat the climate, but more important, the culture and the people can’t be outdone. As I have had the pleasure to work at the Cal with many of our Hawaiian team members and guests, their culture and outlook on life is just beautiful. We say all the time that aloha is spoken here, and that feeling of unity and family is my favorite.
What is something that people might not know about you?
I am the youngest of nine siblings. Over the years, I have had to fight for my spot at the dinner table.
What would you want your last meal to be?
I have to toot my own horn here: the Redwood Steakhouse’s ribeye. It is perfectly prepared, if I do say so myself — charbroiled, lightly brushed with butter, sea salt and black pepper. You don’t even need to add a side dish. This steak is perfection.