dcwaf_catalog

CINDY HUTSON - ORTANIQUE ON THE MILE
JACK MCGUCKIN - BIJOUX
Cindy Hutson
ORTANIQUE ON THE MILE
Cindy Hutson is a self–taught chef who developed a passion for cooking at
the age of nine. After high school Hutson left New Jersey to move to the sunny
skies of Miami. In late 1994 Hutson met a new life partner, Delius Shirley. In
November 1994 they opened “Norma’s on the Beach”. Norma’s was touted as
“the best Caribbean restaurant in South Florida.” In 1996 they were awarded
the coveted “5 Star Diamond Award” for the fabulous dining at Norma’s on the
Beach and has continued to hold that same prestigious award at Ortanique on
the Mile. Cindy was also named “Chef of the Year” by Chef Magazine in 2011 &
“Chef of the Year” by Eaters in 2012.
They currently have “Ortanique on the Mile” in Coral Gables Florida, an
establishment that is thirteen years young and still going strong. The couple
recently opened Ortanique on the Crescent at Camana Bay, on Grand Cayman
Island November 23, 2010. The restaurant’s menu reflects the same global
inspirations that created the menu of Ortanique on the Mile.
Cindy Hutson Cuisine has recently expanded to Harbour Island, Bahamas
at The Dunmore. “Our location is exceptional, so we wanted to create an
extraordinary luxury vacation destination,” says Gil Besing, owner of The
Dunmore. “We’re thrilled to have Cindy Hutson join us. Her cuisine is a
celebration of Caribbean cooking.” Now, with Cindy, Delius and their team in
place, the resort brings another great dining destination to Harbour Island.
Jack McGuckin
BIJOUX
Chef Jack McGuckin found his love for food at an early age, growing up in
the sportsman’s paradise of southern Louisiana. With a youth spent hunting
and fishing in the woods and waterways of the Gulf south came a respect for the
ingredients that he carries over into his cooking today. Jack began his career at
age 15 in the fabled Bechac’s restaurant on New Orleans’ northshore. Through
high school and college, Jack continued his training under the tutelage of
restaurateurs Mike and Gayle Pair, eventually coming to Florida in 2002 to open
up Bijoux.
With a focus on fresh, local ingredients, Jack says his favorite way to prepare
them is simply. “We try to take a few local ingredients from the garden,
whatever’s in season at the time, and prepare them simply, to allow the natural
beauty and flavors of the ingredients to be the showcase.” He enjoys working
with the many talented cooks and chefs in the area and sees the Emerald Coast
becoming a leader in the slow foods movement. “I see many chefs around town,
really striving to use local, all natural and sustainable ingredients in their menus.
I think it’s a great sign that the Gulf coast is coming to the forefront of this
movement. I got into cooking originally because I like to make people happy,
and when I see the smiling faces and clean plates of our customers, I know that
they are eating well and it truly makes me happy.”
52 DESTIN CHARITY WINE AUCTION FOUNDATION 2015 AUCTION CATALOG 53