PEOPLE OF INTEREST
Otis Tukes attracts patrons to downtown Fort Pierce with inspirational publications at the Kingdom Christian Bookstore. Once serving dignitaries as a chef
for the U.S. Coast Guard, he continues feeding the hearts of readers.
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The BOOKSTORE OWNER
BY JERRY SHAW
Whether providing assistance to dignitaries
or the community at large, Otis
Tukes has used his management skills
to benefit people of all backgrounds.
Working for the U.S. Coast Guard’s prestigious
culinary services, he prepared meals for commandants
and public figures in Washington, D.C. As
co-owners of the Kingdom Christian Bookstore,
Otis and his wife, Michelle, took over organizing
duties for the monthly Treasures in Town
Fest when it needed guidance to support historic
downtown Fort Pierce.
The Chicago native began honing his management
abilities shortly after high school, when he
joined the Coast Guard. While he was serving
on a cutter off Mobile, Ala., the captain’s cook
became unavailable while a distinguished guest
was aboard. Tukes, who had some cooking experience,
was asked to step in.
PHOTOS BY ED DRONDOSKI
“The captain had a guest, a congressman or
senator, who thought I did a good job,” Tukes
recalls. He was good enough that he was asked
to learn chef procedures to cook for top Coast
Guard officers.
Tukes became the first African-American to receive
training at the Culinary Institute of America
in Hyde Park, N.Y., in 1980.
Tukes served many national leaders and VIPs.
He was a regular chef for Secretary of Transportation
Elizabeth Dole under President Reagan. He
was also sent to New Orleans for admiral chef
duties. During that time he crossed paths with
fellow chefs, including future TV cooking celebrity
Bobby Flay.
Tukes remained a Coast Guard chef for about
10 years and retired from the service in 1994 after
“20 years, nine months and three days. When
you’re a lifer, you always say that.” >>