Expert Interview: Kevin Long
Chef, Shrine at MGM Grand
What were your favorite foods growing up?
Local Asparagus and Mom's stuffed pork chops.
When did you decide you wanted to be a chef?
Early on, when I started dishwashing and I didn't particularly like my other studies.
Where and when did your career in food begin?
In my hometown of Rockland, MA when I was15 years old.
If you didn't become a chef, what would you be?
I couldn't imagine anything else.
Who/what has shaped your cooking the most over the years?
New England Seafood.
How would you describe your cuisine (e.g. New American with Indian influences)?
Mixed Asian to Regional Italian done my way!
What influences your cooking style and particularly the menu at your restaurant?
Fresh, local products and things that are fun to cook with and sell!
What are your favorite culinary weapons in the kitchen?
Japanese knives & my blackberry (Haha!)
What is your favorite secret ingredient?
Light Color Soy Sauce (not low sodium)
What is the one rule or value you try to instill in all of your staff?
Organization & work hard
What qualities do you look for when hiring cooks for your restaurant?
A great attitude and healthy ambition
If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
Anything prepared very simply, but I recommend going over the top!
What was the most challenging meal you had to make? Why?
We open everyday at 5 o'clock and I'd have to say the first meal we prepare is always a challenge.
What was your worst restaurant disaster?
Most of the off premise events that we do can be disastrous… its so difficult to be outside of the restaurant!
What is your least favorite food?
Strawberries
What is your beverage of choice?
Whiskey or White Burgundy
What are some recent dining and culinary trends you have been observing?
Going Green
When you are not eating at your own restaurant, where are you eating?
Fuji 1546 in Quincy, MA, Locke Ober in Boston, Casa Mano in NYC
Which foreign country inspires your style most?
That's a tough question, but I think I'd have to say France, Spain and Japan
What was the most spectacular meal you have ever had?
That's a tie between Alinea in Chicago & Per Se in New York.
What is your best cooking tip for a home enthusiast?
Be adventurous.
What do you eat when you are home?
Ham, cheese & pepperoni sandwich
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Expert Profile
Kevin Long
As an impressive innovator, Kevin Long serves as Executive Chef for four successful restaurants owned and operated by Big Night Venues and Eat Well, Inc. These restaurants include: SHRINE Asian Kitchen, Lounge and Nightclub at MGM Grand at Foxwoods; Scorpion Bar, located in Foxwoods Resort Casino; and Tosca and Caffe Tosca located in Hingham, Massachusetts. As Executive Chef, Long oversees the entire kitchen operation and is responsible for menu creation and execution in all four restaurants. As each property focuses on divergent cuisines, Long has developed eclectic menus that are largely reflective of his culinary mission to incorporate interesting and high-quality ingredients to create unique cuisine with international influences. In order to best train his palate and strengthen his skills, Long has traveled around the globe to cook amongst the world's top chefs. Throughout his culinary tenure, Long has had the opportunity to cook alongside nationally-renowned chefs including Thomas Keller at the James Beard House and at Manhattan's Park Avenue Café.
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