Gordon Ramsay on his new South Lake Tahoe restaurant: ‘It brings a real energy’

Scottish-born and British-raised celebrity chef Gordon Ramsay, 53, worked in four-star restaurants in Paris and England before opening his own palace of cuisine in London in 1998, Restaurant Gordon Ramsay, which holds three Michelin stars.

Today, the Gordon Ramsay Restaurant Group operates more than 30 dining houses in a dozen countries, collectively holding 16 Michelin stars.

We emailed Ramsey 10 questions, but he ignored the last one: “Could you beat Bobby Flay?” Hmm. Maybe we should ask Bobby …

Q: What does Hell’s Kitchen bring to Lake Tahoe that’s been missing?

A: It brings a real energy to (the scene) in whatever location we open. In Vegas, we have lines out the door for people to experience the excitement of that show. In Dubai, we bring a bit of fun to the mix with our brunches. I’m hopeful we can bring that young energy to (Lake Tahoe).

Q: Are you using any local ingredients?

A: The first thing we did was find other local businesses we could support. We are sourcing our ice cream from the Hoch Family Creamery in Minden, Nevada. Our bread is from Truckee Sourdough and our beef from Santa Carota Farms (near Bakersfield). Now, with the warmer weather, we look forward to diving right in to local produce (from the Central Valley).

Q: Is there a particular dish that represents the new location?

A: We will have some really great regionally inspired dishes as we get further into summer and fall, but we want to keep some of those “all-day” dishes. Sometimes a great burger is all you need.

Q: You star in a menu of reality-TV shows, including the newest, “National Geographic’s Gordon Ramsay: Uncharted.”

A: There are so many shows I’m shooting, I sometimes just go where my assistant tells me. (For “Uncharted”) we’ve been to some amazing locations, including Norway and Tasmania. I’ve seen some incredible ingredients and tasted some amazing dishes that I hope will show up on our menus.

Q: You oversee an international restaurant empire and can have anything you want to eat. What’s your personal go-to dish?

A: Simply, beans on toast, a classic dish from my childhood. After a long day in the kitchen or judging contestants on “Hell’s Kitchen” or “MasterChef,” it’s the perfect pick-me-up to remind me of home.

Q: Your reputation for a fiery temper is well-documented, but you’re a different personality on “Hell’s Kitchen” than you are on, say, “MasterChef.” Do you customize your personality for whichever show you’re on?

A: I can’t think of anything more entertaining than the combination of food and drama. I act the way I do because of what I see in front of me. On “Hell’s Kitchen,” it’s the Muppets I have to deal with that makes me angry. While on” MasterChef,” I have to go with what the untrained cooks put on a plate. Sometimes they put out a dish that’s extraordinary, and sometimes they’ve spent too much time at the hotel bar and really disappoint me.

Q: “Master Chef” features home cooks and inspires home-cook viewers. What’s the best advice you can give those who have aspirations?

A: Take your time, perfect your recipes and never be afraid to take risks. Thanks to places like “MasterClass” (online cooking lessons) and YouTube, the opportunities are so much more accessible. Just do me one favor: If you ruin your dish, please don’t tweet me. I see enough (crappy) food on a daily basis.

Q: What’s the most satisfying part of being an international figure?

A: The time I get to spend at home. There’s nothing like coming home to (wife) Tana, (baby) Oscar and (my four teenage children).

Q: What’s the biggest hassle?

A: People asking me to call them “Idiot Sandwiches.” I’d like to thank (“Late Late Show” host) James Corden for starting that international sensation (for context, go to www.youtube.com/watch?v=TwU4gNv-VRw ).