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Special samples, treats from

     Chef William Gideon, Executive Chef

40a107e2-3c4a-4a01-babf-4d7efdbd903eWilliam “Bill” Gideon has been the executive chef at Seminole Hard Rock Hotel & Casino Tampa for over five years.

He’s responsible for managing the diverse and unique food production throughout the property, while overseeing nine operations and over 200 team members.

“It’s fun to have the ability to evolve and twist and turn,” said Gideon. “I call it the Rubik’s cube concept. You’re turning and turning until all the colors are right. Having the ability to do that in a place like this is so much fun and it’s a constant change. It never gets boring because you’re always doing new things.”

Gideon possesses more than 20 years in the food and beverage industry. Prior to his Seminole Hard Rock Hotel & Casino Tampa appointment, he was executive chef and partner of Pages Loft in Northampton, Mass.  He has also owned and operated his own restaurant, Gideon’s Restaurant, which was featured as one of Zagat’s “Top Destination Restaurants” in Berkshire County, Mass.

Nominated for prestigious awards such as the James Beard Foundation Top Hotel Award (1996) and Best of Boston (2000), he has cooked for such notables as Bill and Hillary Clinton, King Hussein of Jordan and Queen Rania, Prince Charles and Princess Diana, Secretary of State John Kerry and Julia Child.

Gideon’s experience has taken him all over the United States, where he held chef positions at River City Casino (St. Louis), The Genesee Grand & Parkview Hotels (Syracuse, N.Y.), Pinot at the Chronicle (Pasadena, Calif.) and various restaurants in Massachusetts. He has also served in chef positions with the Four Seasons Regent in Beverly Hills, Calif., Nevis, West Indies and Chicago.


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