Bobby Silva IN as Executive Chef at Sake Rok

Bobby Silva just left the SushiSamba team at the Grand Canal Shoppes to take over as executive chef at Sake Rok, the sushi bar and Japanese fusion restaurant opening at The Park on April 4. That restaurant plans to be part restaurant and part performance with a “master of ceremonies” holding court and “interactive servers” who get the party started with “restaurant-wide sake bombs, dance parties and lip-sync serenades.”

California-born Silva grew up in Las Vegas and studied at the College of Southern Nevada and Le Cordon Bleu. He launched his career as a sous chef at Triple George Grill, and then joined Rick Moonen at RM Seafood. At SushiSamba he started as an executive sous chef and appeared on season five of Top Chef Masters with SushiSamba’s former executive chef Herb Wilson. After a stint as corporate executive sous chef for the Mina Group, Silva returned to the Samba family as lead culinary trainer for Samba Brands Management before taking on Sake Rok.

When Sake Rok opens, expect a first floor bar, dining room and sushi bar, as well as a mezzanine that overlooks the main dining room and a private event space dubbed “Sakura Terrace at The Park” with room for 150 and a 1,300-square-foot balcony with views of T-Mobile Arena and the Las Vegas Strip.