Page 40 - South Mississippi Living - May, 2018

DININGGUIDE using his talent
MEET OUR
Chef
For Island View Casino’s Executive Chef David Crabtree, being successful requires a balance in personal life and work life. He has worked for 39 years in the industry, 26 of those as a chef, a career he finds rewarding. “You never know everything,” he said.”The food world is massive to the point that a person rarely gets bored.”
Crabtree’s inspiration to become a chef
came from several
early mentors that recognized his talent
and trusted him with
a lot of responsibility
at a young age. Having
won a number of culinary
awards, competition inspires him to work harder, whether he wins or loses. “In competitions, even not winning motivates me, and I have plenty of those to look back on as well.”
Creole, a combination of various country’s flavors melded together, is
Glory Bound Gyro Co.
one of his favorite cuisines to prepare, as well as French soups and sauces, and Floridian preparations of pairing fruit with proteins. He also enjoys creating that one-of-a-kind dish. “I enjoy making dishes out of what’s in front of me at the time, building flavors low and slow,” he said. “No recipe
— just making that one dish that I may
never make again.” For those
wanting to pursue a career in the
restaurant industry, Crabtree suggests not
to expect too much too early and to work hard
every day. “Recognize opportunity when you see it, and grasp it,” he said. “Use all your senses in the kitchen to their fullest availability, and ensure their growth with your experiences.
Be honest, and guard the food you prepare.
story and photo courtesy of
Mississippi Coast Restaurant & Beverage Association
1107 Government St.,
Ocean Springs, Mississippi 39564 www.gloryboundgyroco.com
COMES TO THE GULF COAST
Glory Bound Gyro Co. is to open its
first location on the Gulf Coast, much to
the delight of those who have visited the restaurant’s other locations. In fact, it is partially due to the restaurant’s loyal fan base that the newest installment will be in Ocean Springs, in the building that was previously Leo’s Wood Fired Pizza.
“We couldn’t be more excited about bringing the Glory Bound concept to the Coast, and especially the downtown Ocean Springs area.” said Co-Founder Chris McDonald. “The Coast has always been on our radar, but
we really started looking hard after a USM student, Jacob Diaz, started an online petition about two years ago to bring Glory Bound to the Coast.”
Glory Bound’s Ocean Springs location
will be a great addition to the city’s already booming dining and nightlife scene. The restaurant will offer unique gyros, craft hummus and craft beer, as well as daily specials such as $5 gyros, craft hours and $10 bottomless Mimosa and Bloody Mary specials. The new location will employ between 40 and 50 people, including current Leo’s employees.
40 SOUTH MISSISSIPPI Living • May 2018 FOR MORE REFLECTIONS OF THE GULF COAST >> www.smliving.net