Gordon Maybury has been appointed as Director of Culinary at The Seagate Hotel & Spa
Leading property-wide culinarian efforts is Chef Gordon Maybury, Director of Culinary, who most recently held the same title at the award-winning JW Marriott Miami Turnberry Resort & Club in Aventura, Florida, where he oversaw the culinary program for the Turnberry Members Club, Tidal Cove Waterpark, and the JW Marriott Turnberry Resort.
Chef Maybury studied at the Dublin College of Catering and earned a Master Certificate in Essentials of Hospitality Management from Cornell University. Gordon started out doing a traditional apprenticeship in Dublin followed by a progression to Michelin-starred restaurants and hotels in Ireland. He has held positions in award-winning restaurants and hotels internationally from The Arizona Biltmore - A Waldorf Astoria Resort, PGA Resort Palm Beach, the Loews Miami Beach Hotel, Peninsula Hotel New York, and Hyatt Regency Grand Cayman. Former host chef for the South Beach Wine & Food Festival Tribute Dinner, Chef Maybury collaborated on two cookbooks, participated in the Lufthansa Airlines Starchef program, and prepared "A Taste of Miami" menu at the prestigious James Beard House, earning rave reviews.
Chef Maybury has assembled a highly talented team of epicurean professionals including Garrette Gray as Resort Executive Sous Chef, Derrick Connor, Executive Chef of the Country Club, and Ivan Acevedo, Executive Chef of the Beach Club, joining The Seagate's already established chefs, Glenn Rogers and Mitzu Nozaki.
Gordon Maybury is an alumnus of eCornell | Online Learning by Cornell University – Class of 2005.