In April, MGM Grand Detroit’s D.PRIME Steakhouse proudly introduced a brand-new menu, masterfully crafted by a talented Detroit chef, who is quickly gaining recognition in his beloved hometown.
The new menu at MGM showcases the hard work of Executive Chef Derek Mattison. However, what truly captivates is not merely the selection of vegetables on the plate but Chef Mattison’s background and how it reflects MGM’s dedication to the local community.
Many years and countless meals ago, Mattison could never have envisioned himself as a chef working in a vibrant downtown casino. His journey began at the age of 12, assisting his mother by busing tables. Hailing from Detroit, Mattison has overcome numerous challenges and obstacles to achieve success in the culinary world. Following the footsteps of many resilient Detroiters, he persevered with unwavering determination and tenacity.
In an exclusive interview with Playinmichigan, Mattison shared, “Since I dedicated myself to working in the kitchen full-time, my career has been soaring.”
D.PRIME chef Mattison worked his way up the ladder at MGM Grand
MGM Grand Detroit has been Mattison’s workplace for 11 years, starting from a humble position in the kitchen and gradually progressing under the guidance of his mentors. This exemplifies MGM’s preferred approach to operations.
According to Jason Barczy, Director of Communications for MGM Grand Detroit, individuals have the opportunity to begin their journey as a busser and progress within the organization. He emphasizes that MGM Grand Detroit serves as more than just a starting point for one’s career; it offers a platform for career development and growth.
When Mattison was 12 years old, he used to accompany his mom to her job as a server, but he never once thought about working in a restaurant himself. However, after graduating from Mumford High School in the northwest side of Detroit, he decided to pursue a completely different career path.
Mattison explains, “Although my initial intention was to pursue computer coding by attending school and working at a desk, I ultimately found myself gravitating back towards the kitchen. Surprisingly, this is a deliberate lifestyle choice that I have made.”
After being given an opportunity at MGM Grand, Mattison never turned his gaze away from success.
When someone expresses interest in you, you naturally desire growth. And when I was presented with the chance, I had no choice but to seize it. The destination may be uncertain, but here I am, in the present moment.
Despite not having attended culinary school, Mattison gained his knowledge through years of observing and training in the high-pressure and challenging setting of a professional kitchen. He describes himself as a learner through experience.
Having taken charge of his kitchen, dining room, and a team of nearly 50 employees, Mattison now feels compelled to share his good fortune.
According to Mattison, the role of a chef extends beyond merely creating visually appealing dishes. He clarifies, “My responsibilities encompass instructing, coaching, and nurturing, with the aim of equipping the upcoming generation with a comprehensive set of skills.”
What is it that he finds so lovable about the job?
The kitchen is a symphony of controlled chaos, fueled by a deep affection for culinary artistry and the joy it brings to our guests. I derive immense satisfaction from translating my passion into delectable creations served on a plate, ensuring the utmost delight for those we serve.
New Menu at D.PRIME Steakhouse
Mattison and his staff have created an exhilarating new menu that focuses on providing lighter options. In this revamped menu, they have replaced the sea bass entree with delectable alternatives such as the Branzino chick pea stew, accompanied by wilted spinach.
According to Mattison, we introduced a new appetizer called bruschetta cheese, which can be ordered with or without caviar, and it does not contain seafood.
According to Mattison, D.PRIME has managed to draw in a loyal customer base who enjoy pairing their dinner with a glass of wine. To cater to their preferences, the new menu at D.PRIME incorporates flavors that complement this dining experience.
According to Mattison, a new addition to the menu has been introduced. He expresses his long-standing desire to include a cornbread skillet, which has now become a reality along with a selection of three types of butter. The dish has gained significant popularity, leading to the need for an impromptu preparation of a fresh batch last week.
Mouthwatering flavors await with three delightful butters: honey ginger, roasted garlic cracked pepper, and sea salt butter.
Mattison explains that the purpose of the new menu items is to provide a perfect blend of savory and sweet flavors.
The hot roasted seafood platter and Cajun items are already selling exceptionally well within the first few weeks, thanks to the addition of several new items.
There are various reasons why people visit MGM Grand Detroit: to enjoy live entertainment, indulge in gambling activities, and especially to satisfy their culinary cravings at one of Detroit’s finest downtown dining destinations.
Mattison explains, “Our restaurant offers a truly unique experience. With our highly experienced staff, we provide a casual yet refined dining experience. The restaurant exudes a modern ambiance with dim lighting, creating a speakeasy-like atmosphere. We cater to a diverse range of customers and have a variety of options to suit everyone’s preferences.”
D.PRIME Steakhouse offers a variety of choices for its customers, evident as you take a leisurely walk through the establishment. The dining area boasts a spacious arrangement with a total of 298 seats, while a contemporary lounge area provides a more relaxed setting for seating. Additionally, the main bar consists of 18 seats equipped with TVs for entertainment, and is served by a proficient team of four bartenders.
According to Mattison, the team members actively contribute to the creation of the cocktail menu. Additionally, the chef mentioned that they are currently in the process of updating the wine menu, which has not been revised for some time.
MGM Grand: Large but local in Detroit and Michigan
D.PRIME and MGM Grand Detroit not only fulfill their duty of serving numerous patrons each month but also prioritize their role as contributors to the local economy.
MGM Grand Detroit states that almost all of the vendors they work with, around 98%, are local.
Mattison explains that the majority of the produce he sources comes from farms in Michigan. He also mentions that they have local microgreens available, which are sourced from a farm in the Detroit area.
According to Mattison, despite being situated within a sprawling casino/resort, his kitchen operates in a way that resembles a small family-owned restaurant, as the company has implemented efficient procurement practices.
“We adhere to all the regulations and encounter the same difficulties as any other restaurant. The industry as a whole has been greatly impacted in terms of staffing, with many individuals opting for alternative career paths and abandoning this field. However, thanks to the immense support provided by MGM, we have not only survived but also flourished.”
“We strive to expand our workforce through various avenues such as job fairs, culinary schools, casinos, and recruiting restaurant workers. Our ultimate goal is to offer career opportunities to the residents of Detroit.”
These photos are provided by MGM Grand Detroit.
