About Iron Rose

Rodney Ignacio received a culinary degree from Pasadena City College and later pursued a career in the kitchen, working alongside talented people like David Tweddle, who taught him classical European cooking; David Meyers, with whom he worked in his Las Vegas location at the highly regarded Comme Ça; as well as Sam Hazen, at the 2005 opening of Tao Las Vegas. In addition to working at some of the finest restaurants, he has enjoyed sharing his passion with others by teaching culinary school at CSN Las Vegas. Along the way, he has received a number of Zagat & Gayot awards, as well as winning some culinary competition medals and media recognition for his work. Ignacio then headed to Raleigh, North Carolina to tackle an executive chef position at a Chinese dim sum/brewery concept called Bhavana, that won awards by both Bon Appétit and Forbes. He then found his way back to his base in Las Vegas, where he brought his talents to Sugar Cane Bar and Grill inside The Venetian® Resort Las Vegas.