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"I'm just a guy who cooks," said Gillespie, one of the four finalists -- and, arguably, the chef to beat -- on this season of "Top Chef: Las Vegas." The Atlanta chef's Southern charm and simplistic style have made him a favorite among fans of Bravo's popular cooking competition. His scruffy red beard, giant pig tattoo and stout frame haven't hurt, either -- though they make anonymity close to impossible.
"I am recognized every single place that I go, and not just in Atlanta," Gillespie said. "That just blows my mind. I felt like that was reserved for the superstars of the world."
Gillespie played the celebrity last weekend at Tyler Florence's Palmetto Bluff Lowcountry Celebration. He politely posed for photos while attendees sampled his dish -- slow-roasted pork belly glazed in apple cider vinegar on top of slow-roasted peanut puree and pickled apples.
We caught up with Kevin to talk about "Top Chef," the Voltaggio brothers and Southern cooking.
Question. Throughout this season of "Top Chef," you've presented Southern-inspired dishes. What do you like about Southern cooking?
Answer. I like the fact that our region has the longest-standing food history in the country. Our food has always been ... focused on sustainability and regional, local cooking. The food has a nourishing, comforting quality to it.
Q. Do you have a connection to the Lowcountry? What's your take on Lowcountry cuisine versus traditional Southern cooking?
A. I have family in Savannah ... I've been to Hilton Head (Island) twice. I like the fact that Lowcountry cuisine has the inspiration from different civilizations that are a long ways away. (It) has a regal sense to it ... it's a little bit more elegant. I really enjoy it and I try and find ways, rather than reinterpreting it, to try to understand what makes it special and bring those same qualities to the food that I make.
Q. So, what's it been like watching yourself on television?
A. It's been crazy. I feel like what you see is exactly what you get, as far as me. I really haven't played a character. I was very cognizant of the fact that the entire time I was on television I wanted to make sure people saw me for who I was.
Q. Has watching the show changed your perception of the competition?
A. You have a very defined memory that you take home with you about the experience, and it's not always what you see. The television show itself can change your opinion oftentimes. That has happened more than once.
Q. Michael Voltaggio, aka Picasso, has called you out a few times for cooking simple food ("The food Kevin cooks is the food I cook on my day off."). Was it surprising to hear criticism from the other "cheftestants"?
A. There have been some very not-nice things that have been said about me by the other competitors on the show, but I'm very forgiving of them because I clearly recall all the duress we were under. I don't feel like they were meant as a direct attack at me as a person or me as a chef. I think it's a matter of being forced to compete with one another, and being forced to find ways to belittle the efforts of everyone else because that's the only means of having that immediate gratification confidence you need to succeed the next day. ... I want to say, for the record, Michael and I are actually good friends.
Q. If you walk away with the title of "Top Chef," what will you do with the $100,000 prize?
A. I would reinvest it back into my restaurant (Woodfire Grill in Atlanta). I wouldn't do anything really exciting with it. But that's because I already have what I want here.
Q. Have any big plans for the future -- with or without the $100,000?
A. Within the next couple years, Woodfire Grill will probably become one of a couple restaurants in our group. I intend to move on, while still being a part of Woodfire Grill, to a place that's smaller and a little bit more intimate, where we can focus on a little more precise version of what we're doing right now.
