It’s coming, but we don’t know exactly when—and that’s on purpose.
(Christiana Wilson, vice president of Culinary at Gordon Ramsay North America) has not named a specific opening day for the Caesars Southern Indiana steakhouse yet.
“Something he’s drilled into us is you only get one chance to press the go button,” Wilson said. “If you press it too early, that’s when you see that side of Gordon some people see on TV, so we’re very, very disciplined.”
The excerpts above and below are from Michael L. Jones’ preview at Louisville Business First, where we learn how Wilson and executive chef Stephen Dunn are working to ready Gordon Ramsay Steak at Caesars Southern Indiana for its grand opening, whenever the gala proves to be (pre-Christmas is the likeliest window).
‘Hell’s Kitchen’ winner preps new Gordon Ramsay restaurant in Greater Louisville
“I am here working with the chefs who will be running the steakhouse to do their culinary training,” Wilson explained. “So, this week we’re focusing on tweaking the dishes, making sure that the ingredients and the suppliers that we have in this region matches the recipes. We take Stephen’s ideas on the general region and demographics, and things we might want to incorporate.”
Dunn is a Western Kentucky native who moved to Louisville to attend Sullivan University. While he was still in school, one of Dunn’s professors introduced him to Dean Corbett, the owner of Corbett’s and Equus. Dunn eventually became the executive chef at Equus.
Wilson said Dunn got the job at Gordon Ramsay Steak because of his culinary background and relationships with area cooks and vendors. After being hired about a month ago, Dunn went to Kansas City for two weeks to observe at the steakhouse there.
