Seagate Hotel & Spa in Delray Beach, FL., is not only celebrating the holidays with Christmas and New Year’s dinners, in a way it’s also giving guests and members tastes of what’s to come from new Director of Culinary Gordon Maybury.
A highly-respected chef, Maybury recently joined Seagate from JW Marriott Miami Turnberry, where he held the same position overseeing the resort’s food and beverage programs that include the legendary Bourbon Steak restaurant. Maybury also has spent time as executive chef at renowned properties such as the Arizona Biltmore, PGA National Resort, Loews Miami Beach Hotel and The Peninsula in New York City.
“I didn’t set out in my career to be a project manager, but that is sort of what I’ve become,’’ said the Irish-born Maybury.
At the Seagate, located on the far east end of Delray Beach’s trendy Atlantic Ave., and only one block from the beach, Maybury is overseeing the food and beverage outlets at the resort itself, along with the Seagate Country Club and Beach Club.
“There is a lot going on here,’’ Maybury said. “I can take some things that have worked in the past in terms of what members and owners want and apply them to Seagate. But it’s not just coming in here and cooking the same dish every day – that’s just not cooking. You also have to build teams and empower your team members and help them grow.’’
Christmas Eve and Christmas Day dinners in the Seagate’s signature Atlantic Grille each will be a three-course prix fixe affair ($75 per person) featuring entree choices of Vegan Ancient Grain Mushroom “Risotto;” Roasted Turkey Breast; Seabass Oscar; and Roast Prime Rib of Beef.
The New Year’s Eve three-course prix fixe menu ($95 per person) includes entree choices of
Surf & Turf (6 oz. Prime Filet, Maine Lobster Tail); Vegan Ancient Grain Mushroom “Risotto;” Roasted Seabass Fillet; and Veal Scallopini.
Photo Courtesy of Seagate Hotel & Spa