We were lucky to catch up with Rex recently and have shared our conversation below.

Alright, Rex thanks for taking the time to share your stories and insights with us today. Alright, so you had your idea and then what happened? Can you walk us through the story of how you went from just an idea to executing on the idea

A buddy of mine called me up in late 2023 for an opportunity to open a restaurant in Boulder city. I jump right into this opportunity and helped him open Restaurant 1933. We had to go through city council to get approval. Once that happened, I created a menu that I felt Bouder city would appreciate. A nice breakfast menu and for the weekends a great steak dinner menu. In the very beginning like any other openings, we were slammed. With the hurdles of implementing systems, hiring and training staff. Having to do soft openings first to iron out the kinks. All the hoops that involve in opening a restaurant, as well as jumping right into the busy season of festivals. Last June of 2025 I bought into it and became a partner.

Rex, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I moved here to Las Vegas from the Island of Oahu back in 2003 in hopes to one day be a good chef. My career started in NYNY Hotel and Casino opening Nine Fine Irishmen working for Master Chef Kevin Dundon in 2003 as a line cook and moving my way up to being the executive Chef in 2007. In 2010 I had the opportunity to move to Orlando Fl. to work in Walt Disney world as Chef de Cuisine at Raglan Roads Irish pub. Later in 2013 I took a position at Wolfgang Pucks as the Executive Sous Chef. Then 2016 I had the biggest opportunity of my life, which was to move back to Las Vegas to open a food truck called Project BBQ LV, which later in 2020 became a permanent spot in Circa hotel and casino. Then in late 2023 helped a buddy open Restaurant 1933 in boulder city. Then in June of 2025 bought into the restaurant and transformed it to Hawaiian Restaurant 1933. Where I am currently the Chef owner of. Along with my Executive Chef, Chef Chris where he is from the Island of Kauai. He and I put together a menu that I am most proud of brining the flavors of Aloha to Boulder city.

Do you have any insights you can share related to maintaining high team morale?

Being int the restaurant industry it’s not just about pushing out your product to the customers, It’s more than that. It’s about providing “Guest Satisfaction”. When I had the privilege to work at Walt Disney World, I noticed that they are the masters at providing “Guest Satisfaction” so I took what I could learn from it and used that in my training. You see, I can teach anyone how to cut, portion, cook and execute plates. But what I cannot teach is Pride, Passion, commitment, Sense of urgency, teamwork, good attitude and being Selfless. Guest Satisfaction is a belief system, mind set and mentality. I look for individuals and teach my team that share the same values as I have which is to “Serve People”. I’m good at what do not because I cook good food, but I love to serve people.

How did you put together the initial capital you needed to start your business?

I believe that “Passion Persuades People” In my first restaurant I opened. Had investors that believed in me and my abilities that they were willing to take a risk and invest in me. I always tell people, if you put everything you got and be great at it, people will be recognized that, and you will be rewarded for it. You really don’t need capital if you got sweat equity. But I did have to put a business plan together because that will make your investors feel more confident that they know the direction that you are taking the business.

Contact Info:

• Website: https://restaurant1933.com
• Instagram: Restaurant 1933
• Facebook: restaurant 1933

Image Credits

Self taken