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NCB Author

Brian Duffy

Contributing Writer


Brian Duffy

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.

 

 


Food Cost Article
How Are You Dealing With Food Cost?    September 17, 2013
By: Brian Duffy

Food costs and sales are an important aspect of running a profitably operation. Here two key industry players provide insight on three very important questions.

Chef Brian Duffy on Bar Rescue Blog
Bar Rescue: On Location with Chef Duffy   August 11, 2013
By: Brian Duffy

As I headed to Garner NC to help save another failing bar I had an odd feeling that this would be a tough one. Jon Taffer has mentioned that the entire family worked at the bar when he asked me to come down and help out.

Bar Rescue Blog
Chef Brian Duffy Reflects on Handlebar Café’s Transformation    July 30, 2013
By: Brian Duffy

When called to the Handlebar Café in Pawcatuck, CT, I was well aware that it was a biker bar, however I was unsure what I was going to walk into.

Chicken Wings 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.

Bar Rescue 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...

Bar Rescue 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.

Cost Percent 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.

TJ Quills 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 >>

Bar Rescue Insider 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!

Bar Rescue Insider 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.

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