Choosing Your
Flavor of the Day
with Executive Chef Bill Gideon
Photo credit: Seminole Hard Rock
The Seminole Hard Rock Hotel & Casino Tampa brought
award-winning Chef Bill to Tampa in 2011. Not only does he
possess more than 18 years of experience in the food and
beverage industry, but he was also nominated for prestigious
awards such as the James Beard Foundation Top Hotel Award
in 1996 and the Best of Boston in 2000. He said one of the
driving motivators for moving to Tampa was, “Walking in and
seeing the set-up and feel of the people; the opportunity felt
like it fit me.
”
Chef Bill’s background is composed of delivering exemplary
cuisine for some of the world’s most refined palettes and he
takes pride in all of the work that he does. He has cooked
meals for Bill and Hillary Clinton, King Hussein of Jordan and
Queen Rania, Prince Charles and Princess Diana, Senator
John Kerry, and Julia Child.
Chef Bill’s mission at Seminole Hard Rock begins before the
sun comes up with an uncanny attention to detail for our
guests. He is preparing to feed anywhere from 6,000 to 9,000
people and is in charge of all seven of Seminole Hard Rock’s
renowned restaurants: Council Oak Steaks & Seafood, Hard
Rock Cafe, Rise Kitchen & Bakery, Fresh Harvest, The Green
Room, Jubao Palace and Rock N’ Raw Sushi Joint.
His first mission for the day is a pit stop at each restaurant.
He says good morning, shakes the hands of kitchen members and gets to work. Chef Bill says music helps him “work
in a rhythm” Often times, he preps while listening to rap mu.
sic because he says it’s just the right rhythm for that type of
detailed work.
Chef Bill takes pride in focusing his efforts on freshness and
local foods. He works with a local farm, Three Boys Farm
to ensure guests receive the freshest ingredients to their
plates. The farm is located in Ruskin, Florida and is certified
organic and hydroponic.
So now you know the man behind our stellar restaurant
menus. There’s a reason some of our guests come here just
for the food.
We asked Chef Bill to share his favorite dishes from each of
our restaurants, but it wasn’t easy for him to choose. However,
here’s what he suggests for you to try:
Council Oak Steaks & Seafood: Long Bone Cowboy Ribeye,
dry-aged for 21 days and marbled to perfection.
Hard Rock Cafe: Legendary Burger, we are the only Hard
Rock in the world to grind our beef fresh daily.
Rise Kitchen & Bakery: The bread is baked fresh each day
and sandwiches are a chef’s best friend. He couldn’t choose
between:
Hot Brisket Melt made with brisket, muenster, caramelized onions & creamy horseradish on rye bread.
The Reuben has an incredible thin sliced portion of corned
beef or pastrami with Swiss cheese, sauerkraut & 1000
Island dressing grilled on rye bread. Chef Bill expressed,
“it just melts in your mouth.
”
Fresh Harvest: It depends on the day because it’s a dynamic
marketplace, but fried chicken is one of his favorites. One
guest loved the chicken so much, they took it back to China
with them. Ninety percent of the meals are made in-house.
Green Room: Smoked Pot Roast, served on Texas Toast with
mashed potatoes, gravy and veggies.
Jubao Palace: Beef Pho, although the roasted duck is one
of the most popular dishes. Jubao goes through 40-50 ducks
per day in a 15 seat noodle bar!
Rock N’ Raw: Crispy Grouper with Ginger Wine Sauce.