Chef Biography
Wilhelm Gahabka was born in Erlangen, Germany. His father was a brew master and his mother a wonderful cook. After three years at the Culinary Institute in Nuremberg, he graduated and apprenticed in Garmisch-Partenkirchen (Germany), St. Moritz (Switzerland), and Munich (Germany). He worked his way up the kitchen ladder in cities like Milan and Monte Carlo, but he always dreamed of spending Christmas on the beach. So he moved to Southwest Florida and took the job as executive chef at the Landings Yacht and Gold Club in Ft. Myers.
It wasn’t long before he was lured to the Lafite Restaurant at The Registry Resort in Naples, Florida. In 1995 he was invited to cook at the James Beard House in New York City and later at the CIA. The following year in 1996, the Great Chefs team showed up at The Registry to tape him for their Great Chefs of the South series and Discovery Channel’s Great Chefs of America series.
After ten years at The Registry Resort, Chef Gahabka moved up the Florida coast from Naples to the Bay Colony Golf Club in Ft. Myers, Florida, where he remains today in 2016.
Recipes
Sugar Cane-speared Gulf Shrimp with Tamarind–Orange Honey Glaze
Serving: 4 Print Sugar Cane-speared Gulf Shrimp with Tamarind–Orange Honey Glaze By Great Chefs November 10, 2015 Marinated sugar cane strips become skewers for plump shrimp, which is served over a delicious slaw. The accompanying sauce and glaze carry curry and tamarind flavors, bringing in Asian influence. The slaw, which includes jicama, chayote squash, peppers, […]
Yellowtail Snapper
Serving: 4 Print Yellowtail Snapper By Great Chefs September 29, 2015 Crisp packets of snapper topped with vegetable slaw get an accent of gingered lemongrass pesto and a drizzle of annatto vinaigrette, made with annatto oil. Rice noodle “doilies” top the presentation. These “doilies” are easy to make, and would be wonderful with other dishes […]
Scallops and Arugula with Parma Ham and Potato
Serving: 4 Print Scallops and Arugula with Parma Ham and Potato By Great Chefs September 28, 2015 Chef Gahabka uses sea scallops for this exotic global appetizer and wraps them in tangy arugula, Parma ham from Italy, and Boniato originally from Central America–but now popular from Vietnam to the Caribbean. The Boniato is also known […]