Executive Chef Keith Esbin Photo courtesy of Keith Esbin
This Brooklyn based chef knows a thing or two about seafood; but he didn’t always. Executive Chef Keith Esbin of Boston Lobster Feast manages one of the largest seafood establishments in the central Florida area. He buys, cooks and creates the daily sushi, lobster, crab, shrimp and all-you-can-eat seafood buffet for the last four years. Between the two BLF locations, Chef Keith creates enough food for over 700 seafood lovers every day. How much lobster, crab and shrimp is that, you ask? Chef Keith estimates that to be about 15,000 pounds per week. Whew, I’m tired already. But before I take a nap, here’s how he got started.
Chef Keith’s culinary journey began at home in Brooklyn, NY. Like many people in the food & beverage industry, a single “aha” moment and a familial influence paved the way for his culinary journey.
When he was 16 years old, Chef Keith was a junior assistant scout master at Boy Scout Camp. A long rectangular skillet, an open fire and a mélange of food ingredients created a “kitchen sink” omelet and an instant hit with his peers and leaders. He discovered that he liked food and he enjoyed performing. But that wasn’t enough for Keith or his family.
A year down the road, when pressured from his dad, Barry, about what he was going to do, Keith declared that he wanted to be a chef. His dad didn’t share Keith’s dreams; Keith relented and went to Florida Institute of Technology for a Private Pilots license. He then attended Kingsborough College in Brooklyn for an A.A. in business. But once a rebel, always a rebel; and Keith had a streak.
He moved back to Florida, and unofficially joined the American Culinary Federation and started his passion for entering cooking contests. He was subsequently kicked out due to lack of culinary credentials. Undaunted, he apprenticed at the Hyatt in Tampa Bay. His second day on the job at Hyatt and the first contest he won was with Starkist Tuna and an Italian flavored Brooklyn Tuna-Melt that netted him $1000. He rejoined the ACF and didn’t look back.
Chef Keith’s resume is sprinkled with jobs and twenty plus contest wins, but his passion for seafood keeps him planted firmly at BLF where by 5 a.m. he sautés, steams, blends and rolls enough seafood for the two BLF locations.
In his spare time, he supports the Greyhounds Ground in Tampa and Animals Make-A-Wish. He’s an avid bowler, loves the NY Yankees and the Miami Dolphins.
SLO: “You have a standard menu that you prepare every day. What’s your inspiration for fresh ideas?”
Chef Keith: “Music. I love instrumental.”
SLO: I hear Latin rock music in the 2000 square foot commissary kitchen where he works, and I mention it.
Chef Keith: “I need to keep my kitchen staff happy.”
SLO: “Sustainable seafood is a hot topic these days. What are you doing to support it?”
Chef Keith: He chooses his words carefully. “I’m getting in-tune on a personal level.”
SLO: Hmmm. I suspect he doesn’t have a say at this company, so I move on. “What about the ACF?”
Chef Keith: He grins, “I’m a member of the Central Florida chapter.”
SLO: “What’s your favorite kitchen tool?”
Chef Keith: “My 3” tourney knife-I can do anything with that. My robot coup, too. Want to see it?”
SLO: Laughing, “No, I’m good. Going forward, what will you do?”
Chef Keith: “I’d love to develop a new culinary concept.”
To get a taste of Chef Keith’s talents, here’s a recipe he developed. You can follow Chef Keith on Facebook and find him at culinary trade shows or at the Boston Lobster Feast.
