Florida Culinary Institute graduate Gabe Duffy join’s CK’s Restaurant
atop the Tampa Airport Marriott after impressive stints at Grand Hyatt
Tampa Bay, Oyster Catcher’s Restaurant, Jackson’s Bistro and Sushi Bar.
Tampa, FL – To
Gabe Duffy, food is a passion and an art. One of 33 grandchildren, food
was an instrumental part of the numerous gatherings his family held,
and it’s there that he developed an interest in a career that has led
him CK’s Restaurant atop the Tampa Airport Marriott as the new
executive sous chef.
A graduate of the Florida Culinary Institute in West Palm Beach,
Duffy started his restaurant career in the dish room with dreams and
visions of one day wearing the chef’s toque. He first climbed the
ladder from cook to sous chef at Oyster Catcher’s Restaurant at the
Grand Hyatt Tampa Bay, where he gained experience under mentor and
European-trained chef Thomas McKinny-Sterh for three years. Here, he
crafted nightly chef’s specials and assisted McKinny-Sterh with cooking
classes, which provided Duffy with more ideas of his own. He then
accepted the role as executive sous chef at Jackson’s Bistro and Sushi
Bar in Tampa, where he helped create wine dinners, nightly chef
specials, and menus.
As executive sous chef at CK’s, Duffy will be part of creating
wine dinners and chef tastings, and implementing the new menu created
by executive chef Henry Nagel that emphasizes fresh fish and beef and
organic chicken, pork and lamb dishes accentuated with herbs, spices
and seasonings rather than creamy sauces.
Lobster and Shitake Dumplings, Jumbo Lump Crabcake, Seared Ahi
Tuna and Fricassee of Escargot in Phyllo are among the featured
appetizers. The meats are highlighted by selections like Organic Pan
Roasted Chicken, Organic Virginia Lamb Rack, Chipotle Maple Pork
T-Bone, Slow Roasted Prime Rib, and the Naturally Grown Corn Finished
Dry Aged Buffalo Ribeye Steak. Traditional favorites such as the
Chargrilled Filet Mignon and the Chargrilled New York Strip remain on
the menu
Grilled Swordfish with Basil Butter, Cajun Spiced Sea Bass,
Macadamia Sesame Mahi Mahi and Spicy Rubbed Jumbo Day Boat Scallops are
some of the seafood choices. Vegetarians may prefer the Eggplant
Pillows and Mixed Greens, and Low Carb Linguini Vegetable Saute.
Duffy has already added a personal touch to the new CK’s
experience with his varieties of Amuse, which are “rich and tantalizing
small food tastings that prepare your palate for the appetizers and
entrees to come.” Among his Amuse creations are three cheese mouse over
pepperoni with a Japanese sliced pear, shrimp with cucumber relish with
pimento cocktail sauce, capers and gouda cheese in a miso sppon, and
pecan crusted tuna with Napa cabbage and green peas.
Comfortable and lavish, CK’s Restaurant is one of the most
memorable destinations to dine by its location alone. Perched atop the
Tampa Airport Marriott – 10 stories high – CK’s revolves at an
undetectable half-mile an hour to provide guests spectacular vistas of
the bay, downtown Tampa, and the departure and landing strips, which
are illuminated in blue at night. Yet breathtaking sunsets are
not the only treasures served here.
Established in 1974 and adorned with a decor that was inspired
by a heroic World War I aviator, CK’s outstanding cuisine and
magnificent range of wines and spirits superbly complement the view and
interior design. A recent fall night illustrated the ambience that led
to CK’s recognition as one of the best romantic restaurants in Tampa
Bay as guests sipped on orange cosmopolitans and melon martinis and
dined on pan roasted range chicken and chipotle maple glazed t-bone
pork chops. The background was accentuated by soft jazz performed by
local musician Derrick Williams as the sun slowly set over the Gulf of
Mexico, the vista of endless water replaced by the lights of boats in
the distance.
The moment guests walk out of the elevator that opens to CK’s
casual chic bar decorated with nostalgic aeronautical artifacts, they
are treated to a true dining experience – from the impeccable service
and exceptional cuisine to the captivating view and the romantic mood.
Every seat in the restaurant provides a panoramic picture 150 feet
above the busy tarmac. As the restaurant revolves, it passes the
lighted open kitchen where chefs carefully prepare the selections.
Since opening in 1974, CK’s has paid homage to the legend of
World War I aces like Duerson C. Knight with its aviation decor. At the
same time, the restaurant has created a renowned reputation of its own
as the perfect place for a memorable dinner and captivating vistas.
With the culinary touches of Nagel and Duffy, CK’s has infused a new
identity while retaining the original charm and nostalgia of a
revolving restaurant where the cuisine is as rewarding as the view.
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