In this episode, Mark Baratto sits down with celebrity chef Graham Dailey of the famed Cafe Marquesa.
We talk about his early beginnings at the Peninsula Grill as the Executive Chef, to professional kitchens in New York City, where he worked under well-known Chef Anthony Bourdain.
Later on, Chef Graham moved to Paris and became the first American to apprentice at the Michelin star-rated Hotel Lutetia, one of France's most prestigious hotels; to now find his new home in Key West at Cafe Marquesa.
More on Cafe Marquesa
One of Zagat's highest-rated restaurants in Key West.
No visit to Key West is complete without a trip to Café Marquesa, a local and tourist favorite Key West restaurant. For a memorable dining experience, Café Marquesa’s "Contemporary American Cuisine” does not disappoint. Specialties include grilled meats and fresh, local seafood, complemented by inventive appetizers and salads as well as fresh baked bread and desserts made daily.
Diners at the 50-seat restaurant catch glimpses of kitchen theatre behind a hand-painted trompe l'oeil wall. Large mahogany-framed mirrors give diners a view of the entire restaurant. Specialties include locally caught fresh local seafood, complemented by inventive appetizers and house-made desserts.
Based on seasonal availability, our chef selects the finest seafood, meats and produce to design the menu. Our team of talented chefs presents innovative interpretations of classic dishes nightly. Our award-winning Cafe Marquesa will delight your tastebuds with many delectable entrees that you won't be able to decide which one to choose. But save room for dessert!
A cozy bar is available for drinks, light bites, dessert, and coffee or full meals. Friends and hotel guests meet at the bar prior to dinner and before or after the theatre. It is a great place to begin or end an evening!
Cozy, high-end hotel eatery celebrated for its genteel ambiance & inventive New American cooking.
Located in: Marquesa Hotel
Address: 600 Fleming St, Key West, FL 33040
Phone: (800) 869-4631
Hours: Monday - Sunday: 5:30PM–10PM
More on Chef Graham Dailey
Drawn to culinary arts at an early age, Peninsula Grill Executive Chef Graham Dailey transitioned from teenage summers working on fishing and shrimping boats in the Gulf of Mexico to professional kitchens in New York City, where he worked under well-known Chef Anthony Bourdain. The high-energy, two-year opportunity inspired Dailey to become a professional chef. Dailey moved to Paris, enrolled in the famed Le Cordon Bleu, and became the first American to apprentice at the Michelin star-rated Hotel Lutetia, one of France's most prestigious hotels. Chef Dailey returned to the United States in 1997 and joined Peninsula Grill as a member of the restaurant's opening culinary team. After serving as Chef du Cuisine, he assumed the role of Peninsula Grill Executive Chef.
Best Chefs of America: https://www.bestchefsamerica.com/graham-dailey