Gordon Ramsay Steak debuts at River Rock Casino Resort
The grand opening celebration welcomed close to 200 VIP guests.
Key Points
- Canadian soccer player Christine Sinclair joined the festivities
- Guests celebrated with a champagne toast
Chef Gordon Ramsay recently debuted his first Gordon Ramsay Steak location at River Rock Casino Resort in Vancouver, British Columbia. Nearly 200 guests came to celebrate the grand opening of the waterfront dining spot.
Prior to the red-carpet event, Ramsay, Great Canadian Entertainment CEO Matthew Anfinson and Canadian soccer legend Christine Sinclair held a ribbon-cutting ceremony.
The group also commemorated the occasion with a champagne toast. Other notable guests included City of Richmond Mayor Malcolm Brodie and Chief Wayne Sparrow of the Musqueam Indian Band.
Anfinson explained to the crowd that bringng the restaurant to the province has been years in the making.
He commented, “This process started about three years ago. Gordon Ramsay has 88 restaurants around the world, and we thought, why not give Canada a shot? And here we are today.”
Sinclair said, “As a kid growing up just 15 minutes from here, kicking a soccer ball around, this was definitely not on my bingo card.
“I am a very proud Canadian. My Canadian roots, my Vancouver roots run deep. So, Gordon, thank you for choosing to open your first fine dining restaurant here in my backyard in Richmond. Welcome to the lower mainland of BC.”
Ramsay shared his appreciation for local involvement.
He commented, “I’m blessed to confirm that 85% of our ingredients are sourced locally. That’s quite rare. I fell in love with Richmond and Vancouver BC over 20 years ago, and this whole area blew my mind.
“So, on behalf of the entire Gordon Ramsay team, from Vegas to London to Richmond, it’s very special to be here, and now it’s my turn to help continue this legacy and respect the ground it’s been built on.”
Ramsay also addressed his local team of 150 members and thanked them for their work.
He said in closing, “Getting to spend time with the chefs, the front of house, back of house, receptionists, waiters… the passion and the desire that’s running this restaurant is just extraordinary.
“Chefs depend on their brigades, we’re only as good as our brigades, so thank you.”
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