As the Island Bistro's Director of Operations, Rojas overlooks the restaurant's kitchen, marketing, branding, and more.
"It's a completely different experience for me," he says. "I've been in the kitchen for the past 15 years. Once a plate went out, that was it for me. Now I'm responsible for everything. It's definitely challenging but exciting."
Rojas is also focusing on his new menu: "From now until the end of the year we'll be trying things out. I want this to be a traditional French restaurant, but not pretentious -- just good, simple food that people want to eat in a place where they feel like home."
In his steak tartar, Rojas combines minced filet mignon, capers, pickles, shallots, and an egg yolk in its shell ($20).