Las Vegas Weekly

January 16, 2012 · 5:51 PM

Gordon Ramsay: ‘Timing is right for Gordon Ramsay Steakhouse’ in L.V.

By Robin Leach

Chef Gordon Ramsay at Serendipity 3 at Caesars Palace on Aug. 24, 2010.

Photo: Erik Kabik/Retna/ErikKabik.com

The Paris’ official confirmation Friday that controversial Chef Gordon Ramsay had finally landed on the Strip confirmed our stories dating back to December 2010, but also a decade-long series of rumors of his restaurants opening in Las Vegas. Shortly after the long-expected announcement that we posted Friday, I talked with the globetrotting TV star widely known for his Fox hit “Hell’s Kitchen.”

Robin Leach: Congratulations on the news about the new Paris steakhouse and the others to come, but why did you wait so long to come to Vegas?

Gordon Ramsay: Good question really, very good question. There’s been a lot of restaurant openings in the last decade. I look at what’s been opened recently. I look at the new parts and the old parts. I’ve talked with other hotels, four or five years ago we came close, but, to be honest, I’ve had my hands full over the last three years.

More than ever before, so it’s been a case of timing and then of course finding the right site. It wasn’t just a case of saying yes because it was the first offer. I’m more in control of the entire restaurant now, Robin, more than ever before. Vegas will get my best shot -- it’s been a long time coming.

R.L.: You had a lot of family problems in England where your restaurant business is headquartered. Are all resolved and behind you?

G.R.: Yes, pretty much. We’re coming to the end of the litigation. As you know, last year we had a huge clear-out, there were certain things going on that I wasn’t happy about. It’s always difficult when it’s family involved, but I’ve just turned 45 and back in control. So, I spent the last 18 months consolidating, and we’ve been weeding out the baggage. New structure, a new talented head chef coming through, but more importantly, we’re making great headway.

(Editor’s Note: Gordon and his in-laws were embroiled last year in massive legal fights over a financial family feud, and his father-in-law Chris Hutcheson left as CEO of Gordon’s business empire. The Scottish-born chef who was given the Order of the British Empire by the Queen of England said he was “betrayed” and “let down” by six people he accused of withdrawing millions of dollars and employing others on company payrolls without permission. Gordon said he was vindicated when he won the first of the lawsuits in December when a High Court judge ordered his relatives to pay his costs.)

R.L.: Gordon, defend any accusation you get that you have too much on your plate? You run a worldwide empire, how do you control it all -- especially now that you’ve begun your invasion of North America?

G.R.: I’ve branded an infrastructure now, a team beyond belief. I’ve had an amazing team who has put in 10 to 15 years of service. I’ve only expanded thanks to their talents, so there’s been a massive surge with the training aspect. I wouldn’t feel confident opening up in Vegas if I haven’t got my man and my team in place. I have in place the same as the great Chefs Wolfgang Puck, Joel Robuchon, that I admire.

Those two are amazing, and I wouldn’t put my name and my infrastructures on projects unless my team was buried down with a 12- to 18-month beating. That’s how severe and how honest and how I’ve changed to just how much is going into this. I’m not spreading myself too thin. I’m always going to be judged by the quality. New York was an amazing opening. It taught me a lot about Manhattan. I got kicked in by the critics, of course , but I pretty much get that everywhere. But the proof was that we won two prestigious Michelin Stars in the first 7 months.

Los Angeles was a much softer, much easier opening. In Montreal, we took over a concept that was pretty much forgotten about, and we put it back on the map. A year ago it was dead; today, it’s come back with a vengeance. I know times have changed and the economy has been difficult, but we adapted. Our newest Bread Street Kitchen in Manhattan launched 3 months ago and has been huge -- up to 900 guests a day, with its no formality comfort. We’re having thousands of reservations on a weekly basis.

I feel the timing is right for Gordon Ramsay Steakhouse in the Paris -- my first Strip restaurant. I have been all over the designs. It’s got sort of a modern European feel, it’s got a very chic sort of British heritage to it. Robin, I’ve even stuck a Union Jack on the ceiling. To add a little bit of fun with the French, we’ve even started our entryway in a Eurotunnel on the casino floor.

We can have fun again. Vegas has weathered the storm and now far from struggling. We’ve navigated out of this economy, and now it’s time to bounce back. I have consolidated, I have stripped back. This is not about boasting profits and showing off with 3 Michelin Stars and foie gras and truffle. This was about navigating your way out of a recession in a sensible way. You become more of a businessman and strategically place yourself on the same level as your customers. I can’t wait for you to see it.

R.L.: Gordon, let’s be honest. I’ve filmed with you. The world has seen you and your behavior. You’ve been branded fiery, controversial, just for starters! As you celebrate your 45th, have you mellowed at all?

G.R.: I look at all the great world-known chefs. I’ve spent time with them in their kitchens, and I’m not shooting from the hip, but trust me, when things go right, my teams get to know about it with praise. But when things go wrong, my they easily get to know about it at the opposite end!

Having it perfect in a kitchen, in a service, with amazing high-fives on every dish would look pretty boring on TV. I don’t edit our shows -- they are all for real and not staged -- but out of 147 hours of footage in “Hell’s Kitchen” per episode, they edit down to 42 minutes, so you know they score eventually for the emotions factor.

“I’m really looking forward to time in Vegas. Two weeks ago, I was there for a UFC fight. I popped into Caesars’ new Old Homestead restaurant and had a great steak -- a huge thing, plus the best meatball. I know I’ll be facing tough competition, great chefs. There’s not a top chef anywhere in the world who doesn’t think about the great culinary masters in Vegas: Robuchon, (Alain) Ducasse, Thomas Keller. I’ve got to be smart on this one -- very smart!

R.L.: Talk Vegas logistics from your London home. With British Airways and Virgin flights every day of the week now direct, will we see you here a lot?

G.R.: It’s a good question. London to Vegas has become more of a destination than London to L.A. Where they have cut back on the L.A. flights, there’s no shortage or cutbacks for Vegas, so, yes, you’ll see me a lot. I love Vegas. I was there 10 days ago, and I’m back out in two weeks.”

Permits have been approved, construction is underway, and Gordon hopes to open in about 90 days at the Paris. He won’t officially confirm my other earlier story that he will open a second restaurant at Caesars Palace, but with a wink and a nod says, “Stay tuned -- I’m here to stay!”

Caesars Entertainment exec Gary Selesner told me: “Gordon will be really great for our city. He’s going to add a lot of new energy to the dining scene here -- maybe even shake it up a little, too. He’s a very welcome addition to Vegas, and that personality of his is totally unique here.”

Robin Leach has been a journalist for more than 50 years and has spent the past decade giving readers the inside scoop on Las Vegas, the world’s premier platinum playground.

Follow Robin Leach on Twitter at Twitter.com/Robin_Leach.

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