Corporate Director of Food and Beverage Don Hamilton
Don Hamilton’s passion for the food industry started at a very young age. As his father was a career Navy man, he was well travelled in his early years. Learning great cuisines early got him going towards a future career. His academics brought him an AOS degree in Culinary Arts in Los Angeles and then an AA degree from the prestigious Culinary Institute of America in Hyde Park. Don graduated 4th in his class of 500 grads.
After schooling, he followed what instructors had told him, “Work in all different parts of the country and learn from the best”. In the last 40 years, Don has held positions in major companies such as Disney, Sheraton, Hilton, Renaissance and Harrah’s Corp, along with many private club and restaurant companies. During his career there have been many highlights including cooking for six Presidents of the United States. As Executive Chef of the Beverly Hilton, he catered to many top celebrities, cooking for the Oscars, Emmys, and multiple TV and Movie industry award shows.
As Corporate Director of Food and Beverage for Peppermill Casinos, Don is responsible for over 50 restaurant and lounge operations throughout Nevada. Don’s list of culinary awards include 15 medals for Culinary excellence from the American Culinary Federation, Escoffier Society, Chaine des Rotisseurs as well as many accolades from AAA and Mobil.
Travelling across the world continues to be Don’s passion, dining with luminaries such as Ferran Adria, Joel Robuchon, Guy Savoy and Heston Blumenthal. Don has taught classes for Georgia State University, Nova Southeastern University and various Community Colleges. “The greatest challenge to come is making sure that we teach young people what a great business this can be and to continue to strive for excellence in the field”
Chef de Cuisine, Roger Morris
Chef de Cuisine Roger Morris' impressive culinary career spans nearly 25 years. Roger has perfected his art through many great restaurants of the Pacific Northwest and California. Having worked with the legendary chef, Horst Mager, Roger knows what fine cuisine and the attention to taste, quality, and the small details are all about. In Reno, Roger helped the Cafe GiGi at the MGM attain its recognition, then the Bundox Restaurant and finally, Le Moulin, here at the Peppermill. During the last six years Roger has helped the White Orchid become a nationally recognized restaurant, winning all major awards bestowed by the food and wine community. His pairings of food and wine have made the major vintners of Napa and Sonoma quote "the best pairing of wine and food in the West!" Now that Chef Morris has taken his talents to Romanza, he continues to raise the level of food and service standards as high as possible, creating an unforgettable experience for our guests.
Chef de Cuisine, Benny Tsang
CHI is a Chinese food and wine experience under the masterful eye of Chef de Cuisine Benny Tsang. Benny started at an early age in his native Hong Kong, working in a family restaurant. Benny has worked and opened many Asian outlets since coming to the United States in 1969. Working out of the East coast, he created his own chain of restaurants, including one in Philadelphia, which won him praise as “best Chinese restaurant in Philly!”
Benny moved to the west coast and has spent his time in Las Vegas and Lake Tahoe with Caesar’s Palace. He also has been instrumental in the creation of Asian delicacies for Harrah’s Corp. along with famed Asian Chef Martin Yan.
Chef Tsang makes sure that all ingredients of CHI are to his specification, tasting each dish, making sure that they are the authentic Cantonese of his family’s heritage.