CIÁRAN DUFFY

Executive Chef / Tristan Restaurant

Le Kliff Guest Chef / 13th festival Gourmet International Vallarta, Mexico

November 08 - 18, 2007

 Biography

Executive Chef Ciáran Duffy aptly describes his cooking style as “globally influenced.” It's detectable not only in the diverse ingredients and new styles of technique he employs at Tristan, but also through the infusion of the global influence in his soul. A native of Galway , Ireland and son of an executive chef and certified master pastry chef, Duffy cut his teeth at his father's highly successful Silver Teal restaurant in Dublin . Both of his brothers also caught restaurant fever, leading one to become a restaurateur in Shanghai and the other a chef in Baltimore . Duffy moved stateside in 1986 when his father was chosen out of 2,000 competitors to teach cooking in Atlanta .

A willing student of his father, Ciarán Duffy has garnered impressive accolades of his own from notable sources, including John Mariani's Virtual Gourmet, Atlanta Journal-Constitution, The Toronto Star, Chicago 's North Shore Magazine and others. In 2006, Duffy was honored as part of the Rising Star series at the James Beard House and was invited to cook at Condé Nast Café in New York City . Restaurant Business Magazine dubbed Tristan's original ChefCam one of the top 50 ideas of the New Year in 2007. Tristan rang true at #18 in the ranking.

Most recently, Duffy returned from work beside Heston Blumenthal at the world-renowned Fat Duck, a Michelin 3-star restaurant, near London , as part of the restaurant's highly competitive stage program, an apprenticeship for professional chefs. Freshly back from the other side of the pond, Duffy is eager to show his newly honed molecular gastronomy skills through his staggeringly well-crafted culinary offerings. “The biggest way the stage and training there has affected my work is that I cannot think of styling and cooking as one dimensional. A she crab soup is more than a bowl of soup. I've added celeriac root and froth across the top in a glass coffee cup and on the side brioche toast cut very thin with some caviar on top. I want to give my food even more depth and dimension and flavor,” says an impassioned Duffy.

Earlier this year, Duffy spun The Wheel of Fortune with a line of chocolate sauces he created and packaged for maximum exposure on the popular television show when it was filmed in Charleston , South Carolina . One of just two chefs honored to appear on the program, his Chocolate BBQ Sauce, Chocolate Chili BBQ Sauce and Chocolate Pomegranate BBQ sauce stole the show. (The sauces are available for purchase at local specialty stores and www.tristandining.com .)

A 1999 graduate of the Art Institute in Atlanta , Duffy holds an Associate Degree in Culinary Arts. A tireless worker both at Tristan and as a fundraiser for a host of causes, Duffy is also a devoted family man. He is married to his “best friend”, Laura and is a proud father to their two young sons, Jack and Evan. Just some of his causes include providing frequent instruction at the Culinary Institute of Charleston and the Art Institute of Charleston and organizing a fundraiser for the victims of Hurricane Katrina that raised more than $60,000 for the American Red Cross. Duffy currently serves as Chef Chair for the Charleston Share Our Strength fundraiser “Taste of the Nation,” taking place in May 2007. Funds raised will go toward feeding undernourished children and families in the Charleston area. For the gala, Duffy has rounded up fourteen local chefs to participate in making the event a resounding success.

Duffy is, indeed, a globally influenced chef who has truly found home, not just in Charleston , but in the soul of his cooking, which can also be described as “superb” and on par with the best Charleston has to offer. Perhaps his Fat Duck stage experience will elevate his charmed skill-set even higher. As he says of his Fat Duck journey, “I went to see what it was to be the best in the world.” Duffy may well already know, but the affable, hardworking Irishman is far too modest to think it. For now, that is.

FOR ADVANCED RESERVATIONS FOR THE FESTIVAL GOURMET VALLARTA MEXICO,