CHEF'S PROFILE: Great food, service and views combine at Poppy's

As part of our newly-launched chef profile series, The Log recently caught up with Tyler McMahan, executive chef of Poppy’s Crazy Lobster in Destin.

Log: Tell us about your culinary experience/work history.

McMahan: My culinary adventure started at Bay Café in Fort Walton Beach under Chef Julien LaRaunt. There I learned the basics of French culinary and found the passion of food and wine. Next, I went to Poppy’s Seafood Factory and studied under Chef Shane Quinlan and Chef Angus Hoffman. They helped me to perfect my culinary skills. The last four years, I was the executive chef for Tommy Bahamas in Orlando. Here I became the youngest executive chef the company ever had and was on the company’s menu development and concept development team. I finally got back home and am now the Executive Chef of the Crazy Lobster on the Destin Harbor.

Log: Where does your inspiration come from when creating dishes?

McMahan: My inspiration has always been my surroundings. I think restaurants should have menus indigenous to their location.  Being a southerner and on the Gulf of Mexico, the southern coastal ingredients influence all my food and flavors to come from our local farms and boats right here on our beautiful Emerald Coast.

Log: What is your signature dish and why?

McMahan: Right now my signature dish is Blackened Shrimp & Smoked Gouda Stoneground Yellow Grits with Tasso sauce. This dish just seems to stand out with new flavors and exciting combinations from the Cajun sausage to the pablano peppers we use in the dish.

Log: What famous chef do you admire the most? 

McMahan: Thomas Keller of the French Laundry in Napa Valley

Log: What is your favorite ingredient and why?

McMahan: My favorite ingredient is saffron. It brings out both color and flavor in your food. Although it’s the most expensive; a little bit goes a long way.

Log: What makes your restaurant like no other?

McMahan: First, would have to be our staff — from the front of the house to the back of the house, we have great people who want to provide the best food and service possible.  Second, would have to be the food. I think we are going to surprise everyone this year with our new menu. It’s fun, exciting, and different. Third, would have to be the view — located directly across from Norriego Point, overlooking the Gulf makes for a breathtaking fun dining experience.