Hollywood Casino at Greektown in Detroit has added two new members of its culinary team, including the appointment of Executive Chef Dedric McGhee, who joined the property in June of 2024.
With nearly 30 years of experience in the food and beverage industry, McGhee will lead all culinary operations across the casino, including Prism, ESPN Bet, Monroe Market, and hotel banquets.
The casino also added Richard Simmons as the chef de cuisine of Prism. Simmons brings 36 years of international culinary expertise to the role.
“We’re thrilled to have Chef McGhee leading our culinary operations as Executive Chef. His leadership, creativity, and exceptional skills in the kitchen are unparalleled,” says John Drake, general manager of Hollywood Casino at Greektown. “We are equally excited for Prism guests to experience Chef Simmons’ global perspective and extraordinary culinary creations.”
McGhee received his training at the Indiana University of Pennsylvania Academy of Culinary Arts. He then traveled across the country, honing his skills by working at various restaurants and received the AAA Four Diamond Award. McGhee has worked alongside legends such as Chef Emeril Lagasse at his flagship restaurant in New Orleans and Food and Wine recipient Chef Kevin Graham, known for his work in New Orleans, England, and France.
At Hollywood Casino at Greektown, McGhee is expected to elevate the culinary experience at Prism, ESPN Bet, and other dining venues, drawing inspiration from Michigan’s changing seasons. His approach emphasizes simple yet refined dishes that let the ingredients speak for themselves.
“The seasons are inspirational to me and provide me with the creative mind to construct things,” says McGhee. “That comes from everything from the color of leaves of the fresh smell of rain in the spring.”
Simmons trained at the Brighton College of Technology in England and further honed his skills at Movenpick Hotels and Resorts’ flagship restaurant in Switzerland. His culinary journey began in his youth, working alongside his grandfather making pastries at a restaurant in England. Specializing in French “haute cuisine,” Simmons shares a philosophy similar to McGhee’s: using the finest ingredients and letting the flavors shine through respectful preparation. At Prism, he will be introducing an updated menu that blends European and French techniques with a touch of playful English flair, rotating seasonally to reflect the region’s best offerings.
“I focus on cuisine that combines European and French techniques, with a playful nod to English culture,” says Simmons. “Our menu will evolve seasonally, offering comforting dishes with a hint of luxury.”
