Chef Terrence Fong of Gatsby´s

From the Lush island of Oahu to the arid desert of Las Vegas.  It’s a long journey and one taken by one of the best and “hottest” chefs in town– Terrance Fong, Chef de Cuisine of Gatsby’s at the MGM Grand Hotel-Casino.

Chef Fong left his native Honolulu in 1980 at the age of 19 to enroll at UNLV’s School of Hotel Administration.  To help finance his education, Fong landed a job in food and beverage at Caesars Palace.  He later attended Nat Hart’s Gourmet School of Cooking, where he learned from such expert cooks as Rene Gaillard, Lionel Garnier, Pierre Deuraz, John Coletta, Mario Columbo and Arnauld Briand.  Fong credits Briand as his inspiration.  He says, “he was a good motivator and he advised me to follow my instincts.  I took ademotion to work and learn from him at the Palace Court.”  Terrence spent 15 years at Caesars, serving as Sous Chefn at Palace Court, Chef Tournant, Chef de Cuisine at Bacchanal and Chef de Cuisine at Primavera.  Fong also spent a year as Sous Chef with Andre Rochat at Andre’s French Restaurant in downtown Las Vegas.  Chef Fong says Rochat “allowed me the flexibility to create and helped refine my skills in what I’ll always remember as a great experience.”  Fong says he became motivated to pursue French cuisine after legendary French Chef Rene Gaillard told him “you are not French, you don’t know how to cook French.”  Gaillard would later compliment Fong on his French cuisine accomplishments.

Fong remembers another milestone in his French style of cooking. He once prepared and created a 7 course French dinner for multiple Michelin Star French Chef Paul Bocuse, in less than 3 hours.  Bocuse encouraged Fong greatly by saying “you’re going places!”

At Gatsby’s, Fong cooks classical French, French nouvelle and Continental cuisine with a French flair.  The chef says of the nouvelle trend, “as the palate of our patrons change, we strive to meet those changes.”  But Fong is quick to add “that total understanding of classical cuisine is necessary before getting into fusion cooking…today’s culinary students must learn the classic sauces and stocks first.”

Terrance Fong says “our patrons compare our cuisine with that of European restaurants.”  He emphasizes teamwork and contributes the success of Gatsby’s to many, including Sous Chef Richard Cao, Sous Chef Michael Conally, Master Cook Brett Gardinier and Pastry Charge Joan McNear.

Recipes by Chef Fong