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Catching Up With Gordon Ramsay Fish And Chips Chef Marisela Gomez

Last updated: March 14, 2018 at 10:27 am. Posted by in Las Vegas Restaurants. 1 Comment on Catching Up With Gordon Ramsay Fish And Chips Chef Marisela Gomez.

Twenty-five thousand pounds of spuds in 30 days. That’s a lot of potatoes. But for Chef Marisela Gomez, who runs Gordon Ramsay Fish & Chips at The LINQ Promenade, that’s just an average month.

Gordon Ramsay Fish & Chips Chef Marisela Gomez

Catching up with Chef Marisela Gomez at Fish & Chips at The LINQ Promenade

Chef Marisela Gomez. Photo by Total Vegas Blog.

Gomez, who trained under Master Chef Jean Louis Palladin at The Rio All-Suite Las Vegas Hotel & Casino, has been a professional chef for more than two decades. Her personal style of cuisine mixes her Mexican heritage, her California upbringing and her classical French training. Her ability to adapt to any style makes her a perfect candidate to run Gordon Ramsay Fish & Chips, proving that she can create this British comfort food with the best of them.

We caught up with Chef Gomez at work, during one of her many busy days (They sometimes serve 100 platters an hour!) to see what it takes to bring this classic British pub food to modern day Las Vegas.

When you went to school, what were you goals when you became a chef?

My goal was to become an executive chef. I accomplished it when I was chosen to open Gordon Ramsay Fish & Chips in October of 2016.

What is the difference in working as a chef in the hotel industry as opposed to a “normal” restaurant?

It’s high stress and long hours. But it pays off when you see the gratification on a customer’s face when they take the first bite of what you prepared.

What is it like being a chef in the competitive Las Vegas culinary scene?

I knew that being a woman I had to prepare myself to take on all competitors including the ones who are looking to move up in corporate America. I am always willing to guide, teach and mentor the newest people in my kitchen.

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What is it like working for the biggest celebrity chef in the world?

It puts a lot of pressure on my shoulders. In order to maintain the high standards we are expected to meet, you have to teach your team to respect the food they are preparing and respect / protect the brand they are representing.

Have you been to England?

Not yet, but it’s on my bucket list!

Are you able to express your personal culinary point of view at Fish & Chips?

I’m required to keep innovative recipes for at least 10 specialty items. We also have a a sauce bible that has to be tested and approved by Chef Ramsay.

Chef Gomez preparing fish and chips. She prepares over 100 orders in an hour.

Chef Gomez preparing fish and chips. Photo by Total Vegas Blog.

How much involvement did you have with the development of items for this restaurant?

Back in August of 2016, I was given this project and from there on in I was responsible to execute every aspect of the restaurant’s development from developing the recipes to tastings and meetings with Ramsay Executive Corporate Chef Christina Wilson to making sure we had the best front and back of house teams to tastings with Chef Ramsay to providing feedback in general.

How long did it take you to develop the batter?

To really develop the batter took about 20 different batters. We had 20 different recipes, which we cut to 10 to the one that was approved when Chef Gordon tried it. It took us three months to find the perfect batter.

Tell us about your sauces.

Everyone should get the tartar sauce with their meal. Then they have a choice of a second sauce: curry & mango, Sriracha aioli, southwest ranch, European-style mayonnaise or artisanal ketchup.

Do you have any favorite menu items?

I love the secret combo (the G Spot) because you get a little bit of our top three selling items – fish, chicken and shrimp.

What kind of volume are you doing daily? How much product are you using daily?

On a good day, we do 650 covers (meals). We average 200 pounds of Alaskan cod a month and 25,000 pounds of Kennebec potatoes.

Gordon Ramsay Fish & Chips located at The LINQ Promenade

Simple yet delicious. Much like Gordon Ramsay’s insults. Photo courtesy of Caesars Entertainment.

How do you make the perfect fish and chips?

It starts with using top-of-the-line Alaskan cod. You have to season it well, create the perfect batter, make sure the oil is clean and at the right temperature, then fry it a minute. Our chips require a seven-step process: Cut the potatoes, wash the starch out, steam them, cool down, then blanch in canola oil, cool down again and freeze them. Then we fry them at 350 degrees Fahrenheit until they are golden brown and finish with sea salt.

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About The Author

Jason is originally from the great state of New Jersey. That’s right – great! He’s lived in Las Vegas on and off for the past 20 years, which he also rates as top notch. As a pop culture fanatic, he loves concerts, great food, offbeat adventures and movies. He has written for too many publications to mention, has sold a few screenplays and is immersed in the creative world.

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One Response

  1. Adriana

    What a great article! Up late thinking of the fish & chips. Hah.