With more than 25 years of culinary experience, Gordon Maybury is a seasoned hospitality professional whose history in the food and beverage industry, established leadership skills and extensive culinary capabilities will continue to allow Turnberry Isle Miami to provide top-quality dining experiences and exceptional service to guests and club members.
“On behalf of Turnberry Isle Miami, we are so pleased that Chef Gordon Maybury will be joining us to lead our esteemed culinary team,” said Jeffrey Klein, Vice President and Managing Director at Turnberry Isle Miami. “His extensive experience working at some of the most renowned resorts in the world will be a valuable asset to Turnberry and our dining venues.”
In his new role, Maybury is responsible for overseeing all food and beverage operations on property, including the resort’s two signature chef restaurants, members club, room service accommodations for hundreds of guests, meeting and convention functions as well as all culinary activities associated with Turnberry’s special events. Additionally, he will be overseeing the property’s esteemed culinary team to ensure quality dishes are being served on an efficient schedule and to make sure the dining experience is memorable for both business and leisure travelers.
Maybury will focus his efforts in collaboration with Chef Gabe Fenton on the recently launched ‘BOURBON Brunch’ at Michael Mina’s award-winning Bourbon Steak at Turnberry Isle Miami, offering a delectable three-course menu with a unique twist of American modern fare. The menu features tempting options such as Market Fruit Parfait, Maine Crab Cake Benedict, 6 Oz Delmonico Steak & Eggs and Grilled Scottish Salmon. Additionally, the menu offers exciting boozy brunch options including Mimosas and “Build Your Own Bloody-Mary’s”. Diners can indulge on ‘Chef Patty’s Tasty Treats’ served family style and includes an array of cookies, confections, a seasonal cobbler and other sweet surprises.
“I am honored to assume the position of Executive Chef at Turnberry Isle Miami,” said Chef Gordon Maybury. “I am thrilled to be a part of this newly launched dining concept and look forward to sharing my culinary passion with the South Florida community.”
Prior to joining Turnberry Isle Miami, Maybury served as Executive Chef at The Arizona Biltmore, a Waldorf Astoria Resort, where he dramatically revamped the property’s culinary department.
Imagine an evening through the elements; earth, air, fire and ice with chefs shucking oysters for guests inside a swim-up bar and ornamented ice carving stations. Or perhaps an Alice & Wonderland-themed event featuring a menu solely based on tea. One of the many unique components included a chicken dish disguised as a Waldorf salad with broth poured from a teapot, stemming from the theme “where nothing is as it appears.”
Chef Gordon’s extensive experience in corporate, banquet, dining and social events and creative culinary concepts contributed to the $50 million dollar food and beverage revenue brought in by many of the elaborate events led by Maybury at his previous property.
Additionally, he worked as Executive Chef at PGA National Resort and Spa in Palm Beach, Florida where he successfully oversaw all culinary operations andprovided leadership for 60 sous chefs and cooks. Additionally, Maybury held various leadership positions from Executive Chef to Executive Sous Chef at renowned properties such as Loews Miami Beach Hotel and Peninsula Hotel in New York. Recognized as a strong leader, Maybury was selected in 2006 to participate in the Lufthansa Airlines Star Chef program, where he was responsible for creating a menu of gourmet meals for first and business class passengers on flights to and from Germany.
Maybury’s talent has been recognized by the prestigious culinary community, including an opportunity to serve as host chef for the South Beach Wine & Food Festival Tribute Dinner in 2008, 2009 and 2010 as well as an exclusive invitation to cook at the James Beard House in New York City in April 2010.
An Ireland native, Maybury earned a Bachelor of Science from Dublin College of Catering. He later attended Cornell University, where he graduated with a Master Certificate in Hospitality Management.
