Chef Q&A with Patrick Duff
of Acqua in Miami
Chef Patrick Duff has created a global menu to satisfy a demanding and cosmopolitan clientele. The restaurant, in addition to serving hotel guests, serves business people for power breakfasts and lunches plus guests of Miami’s largest health club and spa, The Sports Club/LA, which is located adjacent to the Four Seasons. Health club members and guests are looking for health conscious dishes on the menu. Duff takes advantage of the bounty of fresh local produce and seafood, as well as many tropical specialties.
CMEplanner: What is the aim of your menu?
Duff: We try to use techniques and ingredients from around the world while always returning to Asian and South American flavors. We are always testing new food trends to stay at the forefront of the culinary scene while staying approachable and true to Miami.
CMEplanner: How would you describe your style of cooking?
Duff: I would call my approach “new age modern” but based on old-school, traditional techniques.
CMEplanner: How would you describe the ambiance at Acqua?
Duff: The scene is all sophisticated, understated elegance; on the lobby level of the hotel, Acqua’s main dining area is lushly carpeted in warm gold and ochre tones with a display of temperature-controlled select vintage wine as the focal point. Tables are well-spaced allowing for good conversation and a low noise level. There is also dining on the Terrace.
CMEplanner: What do you like to eat when you dine out?
Duff: I usually pick the chef’s special. In a new country I try something I’ve never had before or even heard of. I try to be very open-minded and learn from talent in other areas.
CMEplanner: How do you like Miami?
Duff: It’s great to be here with all the diversity I’m accustomed to having lived many places worldwide. I really love the excitement, feel and atmosphere of the city.
CMEplanner: How do you relax?
Duff: I don’t relax much; but if I get the chance I enjoy playing tennis.
CMEplanner: What do you cook at home for friends?
Duff: I love cooking with the freshest products and trying new things at home. I like to introduce people to new cuisines and ideas; it’s much easier to do this while they are watching the prep or eating. I find many people like to watch how it all comes together.
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| SIGNATURE
DISH |
| Study of Duck: duck in three presentations-roasted breast with shallot persimmon jam and enoli mushrooms; duck confit leg; and foie gras croquette paired with A.P. Clos Pepe Pinot Noir 2005. |
Acqua
Four Seasons Miami
1435 Brickell Ave.
Miami, FL 33131
(305) 381-3190
www.fourseasons.com
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