Gordon Maybury is straightforward when it comes to his eclectic dishes, which are direct and without pretense.
“We are not doing anything wild and crazy,’’ says Maybury, who is director of culinary at The Seagate Hotel, a stunning boutique property located steps from the Atlantic Ocean in Delray Beach, FL.. “We are serving good food well and with consistency.’’
Maybury, who oversees the dining outlets at the Seagate Hotel, Beach Club, and Country Club, is no stranger to successfully running the food and beverage operations for the state’s most impressive properties and destinations.
Before joining The Seagate last fall, he held a similar post at the JW Marriott Miami Turnberry Resort & Spa in Aventura, FL., where he spearheaded the culinary programs for the Turnberry Members Club, Tidal Cove Waterpark, and the JW Marriott Turnberry Resort.
The Dublin, Ireland native has also worked for such acclaimed restaurants and hotels as the Arizona Biltmore, A Waldorf Astoria Resort, PGA National Resort & Spa in Palm Beach Gardens, FL., Loews Miami Beach Hotel, The Peninsula Hotel New York, and Hyatt Regency Grand Cayman Hotel.
Maybury’s credits even include being invited to host chef for the South Beach Wine & Food Festival Tribute Dinner, collaborating on two cookbooks, participating in the Lufthansa Airlines’ Star Chef program, and preparing “A Taste of Miami” menu for the prestigious James Beard House in New York City.
At The Seagate, Maybury has built a culinary team that includes Garrette Gray as resort executive sous chef; Derrick Connor, executive chef of the Country Club; and Ivan Acevedo, executive chef of the Beach Club. The trio joins The Seagate’s top toques executive chef Glenn Rogers and pastry chef Mitsu Nozaki.
Maybury knows it takes a village of talented chefs and teams to create lasting gastronomy impressions, such as the wine tasting dinners at the Atlantic Grille, prime rib nights at the Beach Club, and the popular Why Cook? Wednesdays at the Country Club.
Additionally, guests are treated to poolside hospitality, intimate in-room dining, and access to delicious deliverables like the new grab-and-go menu at the ETC Café where the fresh fruit smoothies are heavenly.
The Seagate’s signature restaurant, The Atlantic Grille, is an indoor/outdoor eatery overlooking Delray’s buzzy Atlantic Avenue. Offerings include a wide selection of seafood and steak entrées, raw bar, and a spectacular 450-gallon fish tank. For something really unique, sample the Vegan Pasta Bolognese with portobello mushrooms, tomatoes, and spaghetti. Even non-vegans rave about it.
“Just great flavors,’’ Maybury says. “My philosophy is to do as little as possible with good products and let that speak for itself.”
Looking towards to the future, Maybury acknowledges Delray Beach’s undeniable draw for visitors and locals and the ever-growing list of hotels and restaurants moving into the area. Competition comes with a prosperous zip code and he relishes it. Pardon the pun.
“Delray is a small community,” he says. “As the city gets busier, it’s an opportunity for everyone to do well.’’
Feature Photo: Chef Gordon Maybury
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