CHEF GORDON MAYBURY, DIRECTOR OF culinary
A native of Dublin, Ireland, Chef Maybury brings almost 30 years of experience, culinary skills, knowledge and innovation to Turnberry. Chef Maybury oversees the resort's restaurants, lounges, members club, room service, social catering, and meeting and group food functions. He comes to Turnberry Isle from the Arizona Biltmore, a Waldorf Astoria Resort. Previously, Maybury was executive chef of the PGA Resort Palm Beach and the Loews Miami Beach Hotel. While in Miami, he was the host chef for the South Beach Wine & Food Festival Tribute Dinner in 2008, 2009 and 2010. In April 2010, Chef Maybury was invited to cook at the prestigious James Beard House in New York City, where his menu "A taste of Miami" earned rave reviews and accolades from those in attendance. Prior to that he was Executive Chef of the Peninsula Hotel New York, where he collaborated on two cookbooks and was selected in 2006 to participate in the Lufthansa Airlines Starchef program. Other positions include executive banquet chef/chef de cuisine, Grand Hyatt New York; chef de cuisine, Hyatt Grand Cayman, and a variety of posts at Michelin-starred restaurants in his native Ireland, the One Star L'Ecrivain and Five Star Shelbourne Hotel. He studied at the Dublin College of Catering, Ireland, and later earned a Master Certificate in Essentials of Hospitality Management from Cornell University.
Chef de Cuisine Bryan Gorton
Chef Gorton comes to Turnberry Isle from La Quinta Resort, A Waldorf Astoria Resort serving as Banquet Chef.Prior experience include sister Waldorf Astoria The Arizona Biltmore serving in multiple roles starting as Resort Sous Chef, Chef Tournant and Chef de Cuisine of the historic signature restaurant, Wright's at the Biltmore.Prior to joining the Arizona Biltmore team in 2012, he garnered extensive experience as sous chef at a variety of upscale hotels and restaurants including the Fairmont Scottsdale Princess, The Peabody Hotel, Memphis, Tennessee and The Cloister at Sea Island.He earned a B.S. in Hospitality Management from Indiana University of Pennsylvania, Indiana, Pennsylvania, as well as certificates from the IUP Academy of Culinary Arts, Punxsutawney, Pennsylvania, and DCT University Center, Vitznau, Switzerland, where he studied European gourmet cuisine, pastry and chocolates.