Swifty's At The Colony Hotel In Palm Beach, Florida: Meet The Chef

Trending on Google News

We sat down with Executive Chef Tom Whitaker of Swifty's at The Colony Hotel in Palm Beach, Florida.

Source: The Colony Hotel Palm Beach

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I grew up in the northeast of England in a historic town called Hexham. I am still inspired by the amazing ingredients and the area of my heritage. Through my travels I have witnessed and adapted to the cultures and cuisines and picked up many ideas, techniques and inspirations from Holland to Italy to Copenhagen along with my adventures traveling the whole of Peru. But where I really fell in love with the food was the American South and the comforting cuisine of Fried Chicken and Collards, Pulled Pork BBQ, and Honey Glazed Cornbread.

Source: The Colony Hotel Palm Beach

Tell our readers an interesting fact or two about yourself.

I love to travel and I love to create, whether its painting, making music with my guitar or creating a new dish to feature at Swifty’s. These two things have defined my cooking style, ”Explorative and Creative.”

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

My all-time favorite food is the humble sausage, the variations from the United Kingdom alone are amazing along with every other cultures and countries versions. My all-time favorite dish is none other than “bangers and mash,” I really am a sucker for Cumberland Sausage coiled up and roasted, spiced with pepper and mace served on top of buttery Robuchon style mashed potatoes with caramelized onion gravy, and fresh English peas.

Source: The Colony Hotel Palm Beach

What are three ingredients that you simply couldn’t live without? 

Butter, Maldon sea salt and eggs.

We love the art behind plating. What do you love about designing the perfect dish?

There’s nothing better then seeing the end result of a dish, it starts with a thought that turns into a drawing. The drawing becomes a prep list along with written recipes, notes and research. To see this conception to plate finished and then to taste it, discuss it, improve it, is the most beautiful part of what we do in the kitchen.

Source: The Colony Hotel Palm Beach

Tell us about one of the most creative dishes you’ve created?

I once made a dish to send out to one of my line cooks while they were celebrating their engagement. He had proposed by campfire so I made a dish of Tuna Tartare with smoked olive oil powder, sweet potato, squid ink braised salsify to look like burnt logs, sweet potato chips that looked like flames and garden marigold petals also looking like flames. It was a bit of fun with a nod to his celebration. I love to create dishes and always learn from them, they are all special to me.

Source: The Colony Hotel Palm Beach

What is one of your greatest accomplishments and/or recent awards you've earned?

Two moments both have to do with the amazing Palm Beach Food and Wine Festival. The first one I was honored to compete in the Chef Show Down against two excellent chefs. We were challenged to a Burger cook-off to be completed in a short period of time. I was humbled to come out as the winner and was proud to present a $10,000 winnings check from the Colony Hotel to the Red Sneakers for Oakley food allergy charity. The second was this past December when we hosted the chef’s welcome reception and to see my entire team go above and beyond to produce amazing food that was well received by the many talented celebrity chefs and industry professionals in attendance. That was a truly proud moment for me and the team and something we will never forget.

What are some of the latest trends you’re seeing in top restaurants across the globe?

I feel like restaurants are trending towards comfort and that’s really what we are doing here at Swifty’s. Bringing back some classics, while using the best quality ingredients with precise cooking techniques and pure passion.

What’s your favorite cocktail or beverage of choice?

It has definitely evolved over the years. These days I love a simple Bourbon or Rye on the rocks or any cocktail that has mezcal, chilies or elderflower.

What do you love about being the Executive Chef of Swifty’s at The Colony Hotel in Palm Beach, Florida?

I love being the Executive Chef at The Colony Hotel because I get to work with such amazing people within my team and the hotel. Not only are they all professional and talented, they are passionate and lead with kindness! Our fantastic owners (the Wetenhalls) and General Manager (Bruce Seigel) set the bar that created an amazing work environment along with bringing the many changes, activations and programs that keeps us all challenged daily! “It Takes a Colony!”