Chef Brian Duffy
Born and raised in Philadelphia, PA, Chef Brian Duffy had his first experiences in the kitchen as a young child with his big Irish-Italian Family. Those experiences introduced him to culinary life, and led him to study at Philadelphia’s The Restaurant School at Walnut Hill College. Culinary school may have taught him technique, but it was those Sunday nights cooking with his family where he developed his passion.
After graduation, Chef Duffy worked under James Beard Award winning Chef Jean Marie LaCroix at The Four Seasons in Philadelphia. From there, he partnered in opening Kristopher’s, a BYOB concept that received widespread critical acclaim. It was through opening his own brick and mortar that Duffy began to realize his flair for refined, modernized pub fare and coined the term “New Celtic” cuisine. Duffy brought his “New Celtic” point of view to the Dave Magrogan Group as their Corporate Executive Chef for their brands. Following his successful tenure with DMG, Duffy joined forces with Seafood America as a consultant and Executive Chef, where he developed fresh and frozen products for grocery chains across the world.
Chef Duffy may have his hands in many restaurants internationally, but there is one closer to his heart. Flying Fish Crafthouse in the historic Brewerytown section of Philadelphia shows a culmination of his skills from the last twenty years in this new approach to the “Urban American eatery.” In an 8,000 square foot space, Chef Brian Duffy utilizes the original interior of the building, plus reclaimed bars, and tabletops to blend the perfect mix of old, and new. Plus, he has added locally sourced beer from the famed Flying Fish Brewery just over the bridge in New Jersey for an added value in this millennial focused part of the city.
Meantime, Duffy formed “Duffified Experience Group,” a consulting firm with the realization that most of the smaller restaurant and bar operators that are out there needed someone who spoke their language & worked the way that they do. Through this firm, Duffy has been able to work and oversee restaurants, bars and nightclubs around the globe. The motto of “Redefining the economics of food service” has given Duffy and all of his clients a new lease on their business, and their lives. On and off camera, Chef Duffy works with restaurants across the country updating its menus, and coaching them through much needed face-lifts. His proven success has made him one of the most in-demand restaurant, and hospitality consultants across North America and overseas
Duffy is perhaps most recognized from his abundant television appearances on the wildly popular Spike TV series Bar Rescue, where he tours the country (sometimes on his Harley Davidson) reforming failing bars and restaurants with his “tell it like it is” style. He made his on-camera debut on the Food Network series Date Plate and has appeared on countless segments on the DIY Network, HGTV, NBC, and Fine Living Network. Chef Duffy is also a regular to judge the Food Network series Beat Bobby Flay and has appeared on The Today Show since 2006 for the St. Patrick’s Day Irish cook-off. Chef Duffy even has his own line of signature spices, “Duffified Spice” as well as a line of t-Shirts, kitchen aprons, hats, and chef-driven hand soaps which are all available on his website at www.duffified.com.
Currently Duffy has collaborated with Radio Influence of Tampa and created “Duffified Live” a travel show with an over the top approach to eating, drinking, and traveling. It has taken off due to his attitude and stories from the road, the industry and his personal life. When he isn’t with clients, taping or traveling, he is working on his soon-to-be-released modern gastropub cookbook, or hanging out with his family and friends in the suburbs of Philadelphia.