Female Disruptors: Debbie Roxarzade is shaking up the Las Vegas food scene

I had the pleasure of interviewing Debbie Roxarzade, founder and CEO of Rachel’s Kitchen. After what was the successful launch of ultimately seven restaurant concepts in Los Angeles, Roxarzade relocated to the newest culinary capital of the world, Las Vegas, to open a quaint café named after her daughter. With more than 20 years in the restaurant industry, Roxarzade has cemented her status as a leader and has been a recipient of numerous awards, including Women Who Mean Business, Women to Watch by Nevada Business Magazine and Top 100 Women of the Year by My Vegas Magazine.

Thank you so much for doing this with us! What is your “backstory”?

I started my career in the culinary circles of the star-studded City of Angels, creating a number of celebrated restaurant concepts including Debbie’s Bistro — once recognized as one of LA’s Big 10 Best New Restaurants by Los Angeles magazine. After the success and notoriety of what were ultimately seven restaurants in Los Angeles, I decided to relocate to the newest culinary capital of the world, Las Vegas. Home to more celebrity chefs than possibly anywhere else in the world, I knew this was the perfect location for my newest venture. Named after my daughter, the first Rachel’s Kitchen was opened in 2006 — a quaint fresh casual café featuring delicious and reasonably priced bistro fare. My concept was simple: serve fresh, high quality and great tasting food with a gourmet touch at affordable prices. Ten years later, that single location has blossomed to eight unique locations around the Las Vegas Valley, including a coveted spot inside McCarran International Airport.

Why did you found your company?

I love to cook, and always wanted my own business. I grew up in the Los Angeles area and once I was old enough I had the opportunity to open a small coffee shop. It was hard work, but I enjoyed the challenge. Within a couple years I was thirsty for the next step in my career so I opened a lunch café. I truly learned the restaurant business “on the job” and the knowledge helped me keep evolving and changing with the times. By 2005 I had opened seven eateries in the LA area. It was a wonderful experience!