NCB Author

Brian Duffy

Contributing Writer

Chef Brian Duffy studied the French method at The Restaurant School in Philadelphia, then worked under world-renowned Chef Jean Marie LaCroix at The Four Seasons Hotel Philadelphia. From there, Chef Duffy partnered in opening Kristopher’s, a BYOB restaurant whose unassuming style and inventive dishes were met with widespread critical acclaim.

Duffy was among the first chefs in America to elevate modest pub food to epicurean status when he reinvented and revitalized classic Irish pub fare as Corporate Executive Chef of Kildare's Irish Pub. Calling his cuisine “New Celtic,” Chef Duffy developed eclectic twists on traditional favorites that would stimulate the palate while appealing to the soul. Following his tenure at Kildare's, Chef Duffy joined forces with Seafood America as a consultant and Executive Chef.

Chef Duffy also has carved out a second profession as a sought-after television personality. Making his debut on Food Network's "Date Plate," Duffy went on to appear on DIY Network, HGTV, NBC, Spike TV and Fine Living Network. Chef Duffy has been featured annually on "The Today Show" for the St. Patrick's Day Irish cook-off and makes monthly appearances on NBC Philadelphia's "The 10! Show." The chef also is the Culinary Spokesperson for the GE Profile Series and Residence Inn by Marriott.

Today, Chef Duffy works privately as a full-time consultant, helping restaurants stand out and be profitable in a crowded market. He (and his motorcycle) can be seen on Spike TV's "Bar Rescue," where as Chef Expert, he tours the country, reforming flailing businesses with his down-to-earth yet no-nonsense approach and "tell it like it is" style. But despite his success, Chef Duffy is just as excited about cooking today as he was when he first started out.

Find out more about Chef Duffy at www.chefbrianduffy.com or www.CBDSolution.com.

	Article 10 Ways To Create A Profitable Food Cost May 14, 2013 By: Brian Duffy Bar and nightclub operations are typically focused on their beer, wine and liquor sales. However, putting together a profitable food menu for your operation is a key element in boosting the bottom line.
	Blog Bar Rescue: Chef Duffy On Location At Dimples March 31, 2013 By: Brian Duffy Dimples of Burbank, America's first karaoke bar owned and operated by a bachelor and showman like no other. I hope...
	Blog Chef Duffy Dishes On Bar Rescue's ZanZBar March 14, 2013 By: Brian Duffy Yes, people get upset and lash out but you never ever personally attack a staff member. Ami was an attacker. A verbally abusing man from the moment we walked into the place.
	Article What Is Food Cost? February 26, 2013 By: Brian Duffy Your food cost is an integral ratio and key to the success of any restaurant or bar because of its direct impact on profitability.
	Blog Bar Rescue: TJ Quills, New Orleans, LA February 24, 2013 By: Brian Duffy Here’s a scenario, take eight high school buddies, $315K, an obscene amount of booze, a historic bar on the main drag in-between two massive universities plagued with the lore of underage drinking and add a splash of sexual harassment and a blatant disregard for any form of law that states...more >>
	Blog It’s A New Year! What Have You Done So Far? January 16, 2013 By: Brian Duffy For me I have rewritten my business plan, secured a new agency, readjusted my client base to work with a more positive group of people, reassessed my social media sites and so much more!
	Blog Do You Have a Piece of Paper that Prints Money? January 2, 2013 By: Brian Duffy It’s pretty painless to make your menu a profitable one with a few tweaks here and there. However, if you have items that are “losers,” taking up precious space, you are not only losing money you’re damaging your brand.
	Blog Communication is Key to Success July 23, 2012 By: Brian Duffy Something to ponder before the start of season two of Bar Rescue: Why haven’t you walked through your kitchen or talked with the Chef?
	Blog Bartender May I Please Order Some Food…. June 11, 2012 By: Brian Duffy I eat out a lot! I travel a lot! Therefore, I get the opportunity to experience all areas of the service industry. I have recently noticed a very odd trend that seems to be taking place all over the country…bartenders are no longer taking food orders.
	Blog Where is Your Food Coming From? May 16, 2012 By: Brian Duffy Some bars' kitchens seem to have disconnected from the rest of the hospitality industry. Instead of fresh, signature dishes, the modern age is focusing on pre-packaged, pre-cooked and pre-portioned foods. How did this happen?

Add Comment