The celebrity chef talked about his love for Southern California as he was recently filming an episode of ‘MasterChef’ inside his new Hell’s Kitchen restaurant at Harrah’s R…
Q: The Hell’s Kitchen locations all have a set menu. Are there plans to evolve the menu or swap out items at this location in the future?There are obviously staples here that are in high demand. When we opened in Vegas, the menus were even smaller. As we build out the restaurant and we build more confidence and iron out those kinks, I’d love to individualize some of those specials, especially from the young team and the locals.
Q: This restaurant is located so close to Temecula, which is big on wine. Tell us about how that was incorporated within this concept.The essence of locality and regional stuff for me is important. I first fell in love with a restaurant called Araxi in Whistler, B.C., where everything was sourced within 25 miles. I’m talking about dairy, protein and wine. So the idea of bringing Temecula into that wine programming was crucial for pairing the food.
I think “Hell’s Kitchen” has become the 21st century the Hard Rock Café and what it was in the ’80s because from eight-year-olds to 80-year-olds, someone down the line has watched that program. It’s even scarier now when contestants come on board and say they grew up watching it.
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