Welcome to G&D’s Casino Chef Showdown featuring the Top Casino Chefs from around the region. This online recipe contest started with SEVEN chefs and their creative and tasty recipes. After thousands of votes, we have narrowed the contest down to just two chefs who are eligible for be crowned the Culinary King of the Casino!

Vote for your favorite recipe thru Sunday, July 23 … and the winning chef will be crowned THE Culinary King of the casino!

What’s in it for you? How about a Culinary Casino Getaway to the Casino of your choice?
That’s right…we’ll select one lucky voter who will win an overnight casino stay, dinner at the fine dining restaurant at the property (excludes alcohol), gambling money ($200) and a $50 gas card. So spread the word and good luck!

Final Chefs for the Final Round of Voting
July 20 – July 23



Crab Stuffed Soft Shell Crab with corn pudding, wilted spring greens, and orange buerre blanc sauce (See the recipe)
Chef Heath from Fairbanks Steakhouse at Hollywood Casino (Tunica, Mississippi)

VOTE FOR CHEF HEATH from Hollywood Casino Tunica





Pistachio Encrusted King Salmon with Roasted Yukon Gold Potato Pearls, Sautéed Ramps, Aromatic Tomato Sauce & Basil Oil (See the recipe)
Chef Anthony Rametta from Scarlet’s Steaks & Seafood at Scarlet Pearl Casino Resort (D’Iberville, Mississippi – Biloxi area)

VOTE FOR CHEF ANTHONY from Scarlet Pearl Casino








Other Top Chefs Who Competed

Special thanks to all of the chefs who participated in this year’s Casino Chef Showdown. We are looking forward to highlighting your restaurant in our September Casino Dining Guide!
(These chefs are not included in the final round of voting.)



Lemon Lime Herb Grilled Chicken with Grilled Ratatouille (See the recipe)
Chef Debbie Dear from Sam’s Town Hotel & Gambling Hall (Tunica, Mississippi)






Pan Roasted Pork Belly with Cranberry Beans, Grilled Peaches, Maple Pork Rinds, and Kimchi BBQ Sauce (See the recipe)
Chef Christopher Brandt from Center Cut Steakhouse at Indiana Grand Racing & Casino (Shelbyville, Indiana)





Smoked Asian Duck Salad with Plum Dressing (See the recipe)
Chef Michael Christensen from Potawatomi Casino Resort (Milwaukee, Wisconsin)




Bacon Cheeseburger Pinwheel (See the recipe)
Chef Darrel Nysted from Me-Ki-Noc Restaurant at St. Croix Casino Turtle Lake (Turtle Lake, Wisconsin)





Red River Rubbed Bone-In Filet with Roasted Garlic Potato Puree with Chimmi Churry (See the recipe)
Chef Robert Minor from Margaritaville Resort & Casino (Bossier City, Louisiana)