Here’s the Dish with Michael Loefflad, Chef de Cuisine of the Yacht Club of Stone Harbor
Yacht Club of Stone Harbor • 9001 Sunset Drive, Stone Harbor • 609-368-1201 • ycsh.org
The Yacht Club of Stone Harbor recently named Michael Loefflad to the position of chef de cuisine, working in tandem with Executive Chef Michael Blaszczyk. The two have been working together for several years and Loefflad credits a lot of his skills to Blaszczyk’s influence. The well-seasoned chef mimics the sentiment.
“I am honored that the club was picked for Here’s the Dish, but instead of highlighting myself, I wanted to introduce our chef de cuisine, Michael Loefflad,” Blaszczyk said. “Michael has actually been with the club for a few years now but has recently been named chef de cuisine and I admire his creativity and collaboration.”
Growing up in Cape May Court House, Loefflad knew he wanted to become a chef from a young age due to his creativity and love for food. After graduating from Middle Township High School in 2010, he attended the Atlantic Cape Community College Academy of Culinary Arts program, where he learned the basic skills needed to become a chef. He was hired at the Yacht Club of Stone Harbor in October 2013 and spent a few years working in Atlantic City at the Revel and Borgata before returning to the club.
“I really enjoy working with the staff here at the club and I’ve learned a lot from working with ‘Blaze,’ ” Loefflad said. “I’ve probably learned most everything I know from him and he’s a really great role model. He’s always told me to be creative and to go for it, and it’s been great to work with him and our staff here.”
In trying out culinary creations, Loefflad works with a wide variety of ingredients. He really likes to cook Asian fusion food. One of his favorite meals is chicken and soba noodles, and he enjoys both cooking and eating different cuisines. With his new role, he will enjoy many opportunities to wow his audience as the club is open year-round for dinner, special events and weddings of all sizes.
When Loefflad isn’t in the kitchen, he’s at home with his two sons, Liam, 3, and Grayson, 1, and his wife, Ember. The couple enjoy creating works of art together through woodworking, painting, making signs and renovating furniture.
Q&A
What’s the inspiration behind your signature dish?
I love cooking tuna because of its freshness and its versatility – you can sear, tuna tartar, etc.When you go out to dinner, what kind of cuisine do you enjoy most?
I really enjoy fresh sushi, Asian fusion.Do you prefer red or white wine?
Sweet, white wine.If you weren’t a chef, what would you be?
At this point in my life, I likely would be Mr. Mom. Chef hours are tough and I enjoy being home with my wife and kids as much as possible.What is your favorite meal?
Chicken and soba noodles – hibachi is my guilty pleasure.Describe your dream kitchen.
I really enjoy working at the club, honestly. It’s a good staff that is talented, creative and works together. My dream kitchen is a place I look forward to driving to, I think I have that here.
A Recipe from the Yacht Club of Stone Harbor - Seared Ahi Tuna Appetizer
Ingredients:
4-ounce ahi tuna
1 tablespoon white and black sesame seeds
1 tablespoon rice wine vinegar
1 teaspoon salt
1 teaspoon pepper
¼ cup sushi rice
Directions:
In a medium bowl, mix together the sesame seeds and salt and pepper. Coat the ahi tuna in the seed mixture and sear over high heat, about 5 seconds per side. Let chill, then slice into thin pieces. Cook sushi rice as directed on package and mix with rice wine vinegar. Add to a plate and let chill. Slice chilled rice to size of tuna slices and top with tuna. Serve with sriracha and ginger wasabi aioli to taste. Enjoy!
