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Daniel Krohmer, the chef behind Other Mama on the west side, plans to open two new restaurants in Downtown’s Fergusons Motel — La Monja, a Mexican restaurant with a fish market feel, and Hatsumi, a Japanese robata-style restaurant, in January. Now he’s ready to reveal the chefs who will helm the kitchens.
Bobby Silva takes over as chef de cuisine at Hatsumi, while Noel Flores leads the kitchen at La Monja.
La Monja relies more on coastal seafood with low prices, with fewer burritos and tacos and more ceviches. Hatsumi features a Japanese charcoal-burning grill with sashimi and a late-night tasting menu.
While Krohmer plans to oversee both restaurants, each chef will add their own personalities to their menus.
Silva has been a part of the Las Vegas dining scene for more than 19 years. He studied at the College of Southern Nevada and Le Cordon Bleu and started his career as a sous chef at Triple George Grill at the Downtown Grand. Later, he worked with Rick Moonen at RM Seafood, which closed in November at Mandalay Place, and then joined the SushiSamba team in the Grand Canal Shoppes as executive sous chef. He worked as a corporate executive sous chef for Mina Group, and then returned to the Samba family as lead culinary trainer for Samba Brands Management. Silva opened Sake Rok at The Park as executive chef, and most recently, he assisted with back of the house operations as chef de cuisine at Momofuku.
Las Vegas native Flores got a head start in the restaurant world when he began working at age 16. He’s worked under chefs such as Jose Andres, Aitor Zabala, Mary Sue Milliken and Susan Feniger, and Lorena Garcia during his career, and then moved to Mexico City to become a stagiere for Jorge Vallejo’s acclaimed restaurant, Quintonil. Flores then opened Vegas’ Meso Tortillas, which supplied Nixtamal masa and tortillas to local restaurants.
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