Grand Opening of Gordon Ramsay Pub & Grill at Caesars Atlantic City

Celebrity chef Gordon Ramsay cuts the ribbon
Celebrity chef Gordon Ramsay cuts the ribbon

By Patricia Mack


Gordon Ramsay is taking a break from the mob scene just outside the private dining room doors at Gordon Ramsay Pub & Grill in Caesars Atlantic City.

An adoring public lined up seven-bodies deep hoping to catch a glimpse of the celebrity chef during the official grand opening celebration of the newest addition to his restaurant empire last April. The spectacular pandemonium included a bagpiper in full regalia, a battery of Queen’s Guards, a proclamation delivered by an ersatz Julius Caesar, a parade with flags and trumpets and then the ceremonial tapping of the firkin by Ramsay who pulled a draft from the 10.8- gallon cask used for brewing what is sometimes called “real ale.”

Quiet now, Ramsay is at ease sitting on a dining room chair, sipping a soda with his legs outstretched. However, despite the relaxed pose, there is a sense of movement and energy, as he 
has said of himself that he has “ants in his pants.”

Ramsay concedes that he is a man driven by work and the need to succeed. 
“I just keep going,” he says. The day of the grand opening is a perfect illustration: Dawn arrival in Atlantic City; a 6:45 a.m. run on the boardwalk; back to Caesars, a change of clothes; onto the new pub’s kitchen, checking the menu for the evening’s celebration, the dishes, the pans, the staffing; conference with LaTasha McCutchen, the Hell’s Kitchen Season 13 winner who now heads the Atlantic City operation; talks with Caesars executives; and interviews with TV and radio outlets.

“Work is who I am and who I want to be,” he says. “But it’s not just that.  I’m disciplined. I manage my time. I stay focused.”

In all that Ramsay does, every detail is of interest. Every detail matters. 
“You’ve got to get things right,” he says. Whether it’s the fine dining fare at his Michelin starred restaurants (he currently holds 14 stars) or the pub grub at his casual spots, each bite must be memorable. 

Ambience is just as important, Ramsay says, right down to the servers’ shoelaces. 
“These are the things that give a restaurant personality and identity,” he says.

Ramsay has long passed anyone’s standard of success, yet he doesn’t quit. So what is his measure? 
“I know people see me and think big house, fancy restaurants, fast cars,” he says. “But I never cooked for money. It’s always been passion. That’s my message to those who work with me: I’ll foster their skills and give them guidance as I was given guidance. But if they can find passion, that’s how they’ll find success.”

With a worldwide realm of restaurants, TV shows, cookbooks, personal appearances and other enterprises, Ramsay lives in a whirlwind. But coming up on his 49th birthday in November, his plans are a bit of a departure. He’ll take time off to celebrate and then, with wife Tana, enjoy a rare getaway to the Balearic Islands in the western Mediterranean.

“I’m actually looking forward to this bit of freedom,” he says.

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