Driftlight Steakhouse At The JW Marriott Water Street In Tampa, Florida: Meet The Chef
We sat down with Executive Sous Chef Dylan Rebuck of Driftlight at the JW Marriott Water Street in Tampa, Florida.
Executive Sous Chef Dylan Rebuck of Driftlight at the JW Marriott Water Street in Tampa, Florida
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Myerstown, Pennsylvania. It is a small town that is mostly farm land and everyone knows everyone as the population is so low. Our grocery stores, when I grew up, were run by Amish families who would have fresh vegetables year round. There was not a “normal” store anywhere close by and my relationship with food started off very early. I would say my biggest travel influence was visiting Primo in Rockland, Maine. Chef Melissa Kelly is a pioneer in Farm to Fork and Nose to Tail cooking. She tends to her farm during the day and picks vegetables that she uses at night for her restaurant. There is no such thing as food waste as her leftovers/scraps are fed to her farm animals. It is truly inspiring and I believe it is every chef’s dream is to emulate her passion for cooking throughout their career.
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Tell our readers an interesting fact or two about yourself.
When starting out in Marriott as an entry-level cook, I was given an opportunity to join the saucier role for JW Grande Lakes Banquets. I did not go to culinary school, so all of my knowledge leading up to this point came from hands-on experience. I fell in love with technical sauces (like consommé or hollandaise for example) and kept pushing myself to learn more. Working as a saucier for a hotel gave me the opportunity to practice many different cuisines instead of sticking to just one and it has made me the chef I am today.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My absolute favorite food is something I grew up on, a dish called scrapple. We would have this frequently and at all of our family gatherings/reunions where we would use a recipe that was passed down from generation to generation. Scrapple in my own words, is a buckwheat and pork “pate.” It is made from “scraps” of pork cooked into a delicious savory broth that is then thickened with buckwheat and chilled until it takes shape into a loaf. After it is chilled, we slice it and then sear it. We would top it with maple syrup and have it for breakfast with eggs.
Driftlight at the JW Marriott Water Street in Tampa, Florida
What are three ingredients that you simply couldn’t live without?
Salt, olive oil and vinegar. I wouldn’t be cooking if these didn’t exist and I have a stock pile at my house just in case. I believe these are the most influential ingredients I use every day.
We love the art behind plating. What do you love about designing the perfect dish?
My plating style can summed up as “simple, yet eloquent.” Complete balance is extremely important when it comes to flavors. I love negative space on plates, bright colors, and even brighter flavors.
Driftlight at the JW Marriott Water Street in Tampa, Florida
Tell us about one of the most creative dishes you’ve created?
I think one of my most creative dishes was recently in a wine dinner we held at Driftlight Steakhouse for Groth winery. My first course was a Seared U8 Scallop, Zellwood Corn Brodo, Yuzu Foam, Toasted Bene Seeds, Huitlacoche (Corn Fungus) Puree, and it was topped with a dollop of osetra caviar. It paired perfectly with their Chardonnay and hit all the basic tastes (salty, sweet, sour, bitter, umami).
Driftlight at the JW Marriott Water Street in Tampa, Florida
Share your most recent awards and accreditations with us!
One of my greatest accomplishments was winning “5-Diamond Supervisor of the Year” award in 2017 at JW Marriott Grande Lakes. I was just entering my role, taking care of multiple outlets for the first time and it was truly a pivotal point in my career. I recently also received “Rising Star Leader” of the 2nd Quarter at JW Tampa Water Street and couldn’t be more thrilled and humbled.
What are some of the latest trends you’re seeing in top restaurants across the globe?
As far as trends go, I really think that most restaurants are becoming more and more fusion oriented. I look at some of my favorite restaurants, Domu (Orlando, Florida) for example, is well known for its Japanese style and Ramen, but in my opinion, they have the best chicken wings in the state. I think restaurants are pushing boundaries instead of being committed to one type of cuisine. I am also noticing restaurants discontinuing large obnoxious menus. Chefs are creating menus with the intent of making every dish perfect.
Driftlight at the JW Marriott Water Street in Tampa, Florida
