Delmonico chef keeps steakhouse fare consistent

Southern California native Ronnie Rainwater’s first kitchen job was washing pots in a hospital when he was in high school. He attended Cerritos Junior College in Southern California and the Western Culinary Institute in Portland. He had an externship at the Playboy Mansion in Beverly Hills and then was asked to stay on.

While they were on vacation in Las Vegas in 1999, his then-girlfriend (now wife) encouraged him to apply for a job at Delmonico Steakhouse at the newly opened Venetian. “The sous chef came out and talked to me; then the chef walked out and offered me a job right then,” he said. “Two weeks later I was living here in Las Vegas. I thought it might be an up-and-coming food place; we were going to see how it was going to go. We’ve been riding the wave ever since.”

Rainwater started at Delmonico as a line cook and moved up to sous chef a year and a half later and eventually to executive sous chef. He moved to Atlanta for two years to open Emeril’s Atlanta, and was named chef de cuisine at Delmonico in January 2011.

Review-Journal: Always in your fridge?

Rainwater: A lot of basic ingredients. I always have thyme, garlic, carrots, celery — basic staples, basic aromatic vegetables. And fresh fruit.

Currently obsessed with?

I’ve always been obsessed with sports, even as a kid. Right now, being a Dodgers fan — they’re doing really, really well. Not since I was a kid have they done this well. And I came to know the manager through the wine world.

Newest Las Vegas discovery?

Just kind of dining off the Strip. For so many years everything was just kind of focused on the Strip. Off-the-Strip dining has really come on strong. I really enjoy it.

Favorite indulgence?

In-N-Out Burger.

I never eat …

Processed fast food. I don’t go that route so much.

Favorite brunch at home?

I’m a steak and egg guy.

Best tip for home cooks?

Use good, fresh ingredients and keep it simple. Don’t overcomplicate things. It’s amazing how things like garlic and onions and herbs and salt and pepper — what they can really do for you.

What are you working on?

We have this really cool tribute to the old New Orleans Delmonico coming up Friday (involving Emeril’s Las Vegas chefs). We’re in the same market — some of us are in the same building — and we hardly ever cook together. We actually fly to New Orleans once a year to cook together. So we all decided to do this series, and it’s our turn. There’s some history behind our name, going back to New Orleans and Chef Emeril. We’re going to do some fun takes on the old Delmonico and stuff we don’t normally do (6 p.m. Friday, Delmonico Steakhouse, The Venetian, $250; 702-414-3737).

What are you trying to do with Delmonico Steakhouse?

Trying to stay consistent. We’ve been here a little over 18 years now. I’ve been here that whole time as a cook and now the chef. There’s so much more competition. There are so many more options, not only in our building but throughout the city. We’re trying to keep the focus on good ingredients, keeping it seasonal, dry-aging our beef in house, hand-cut steaks — keeping that focus, keeping that consistent.

Contact Heidi Knapp Rinella at Hrinella@reviewjournal.com. Find more of her stories at www.reviewjournal.com, and follow @HKRinella on Twitter.