Refining the Rooftop
World-class professionals bring experience and energy to beloved Vasco Sixty-One
PHOTOS BY JORDAN RANDALL | DEVELOPED IN PARTNERSHIP WITH VASCO SIXTY-ONE
The rooftop at Vasco Sixty-One has always been more than just another place to grab a drink. Since it opened in the summer of 2024, it has been a sanctuary suspended above the hum of downtown Lakeland—a space defined by Munn Park views, the clinking of crystal and an atmosphere that feels simultaneously exclusive and entirely welcoming. But as any seasoned restaurateur knows, the magic of a venue isn’t found in the architecture or the view; it’s in the constant, kinetic energy of the team behind the bar and in the kitchen.
Marcos Fernandez, the founder and executive chef of Nineteen61, understands this better than most. Fernandez has worked tirelessly to create an in-depth memorable experience that has garnered Michelin Guide recognition, but the passionate Cuban is not one to rest on his laurels. He is currently orchestrating a return to the roots of what made Vasco Sixty-One so electric, with an eye toward taking the experience to a new level.
To achieve this, Fernandez has brought in two experienced industry pros, Gabriel Peñas and Seph Duggan.
“We are bringing the rooftop back to what made Vasco so successful,” Fernandez says, noting his vision is focused on creating a more symbiotic relationship between the kitchen and the bar. “Food and beverage is like a waltz. We’re looking to solidify our program by creating that dance where the drink and the dish aren’t just coexisting; they’re elevating one another.”
Enter Peñas, the new beverage manager. A certified Level 2 Sommelier, Peñas is no stranger to the Nineteen61 family. Having previously served as the director of banqueting and events from 2020 to 2022, his return is something of a homecoming. “I’ve always loved Nineteen61,” Peñas says. Despite enjoying a successful tenure at Streamsong Resort, the pull of the brand and the opportunity to help build something special was undeniable.
“This is a place where we specialize in building memorable moments,” he explains. “My goal is to keep creating those experiences, to foster that environment, and to push the envelope on our beverage program.”
Partnering with him in this vision is Seph Duggan, the newly appointed rooftop manager. If Peñas is the sommelier who understands the technical side of the glass, Duggan is the world-traveling raconteur who understands the theater of service. Raised in Charleston, SC and a graduate of George Jenkins High School, Duggan spent years as an expedition leader for National Geographic Cruise Lines, coordinating ship-to-shore excursions in some of the most majestic corners of the world.
“I’ve always been drawn to history and storytelling,” Duggan explains. “I like timeless classiness.” When crafting a “Last Word” cocktail he lights up explaining the story behind the iconic French liqueur Chartreuse, and he is great at giving the context of a drink’s original time and place.
His transition from coordinating complex logistics on the high seas to managing the floor at a bustling downtown rooftop might seem drastic, but for Duggan, it’s a natural progression. He sees the Vasco team as a group of hungry, passionate professionals eager to innovate.
“The culture here is organic,” Duggan says. “The team wants to be here. My role is to help guide that focus so we remain innovative, consistent, and respectful of the foundation that was built before us.”
The foundation they are building upon is formidable. The menu at Vasco Sixty-One is already a masterclass in global fusion, featuring delights like tender, ruby-red beef carpaccio and fluffy steamed bao buns glazed with gochujang. For those with a sweeter inclination, the caramelized Torrejas —built on a foundation of Born & Bread Pullman Bread soaked in custard—have become a local favorite.
The cocktail program is equally bold, anchored by fun, vibrant drinks like the “Clover Flamingo” — which includes raspberry sorbet shaken with Malfy Grapefruit Gin, Dry Yuzu Curaçao lemon, Fee Foam, and smoked bubble. And for those seeking a non-alcoholic option, the mocktail array is just as complex and colorful as the main menu, ensuring that the sophistication of the experience remains. Of course there are elegant, complex fine wines galore and an impressive list of imported beers that staff will continue to refine and update.
A mainstay of the rooftop experience is chef Francys Riesco Mozo, a Cuban-born chef who honed his craft in Valencia, Spain. Since joining the team in 2023, Chef Francis has become an integral part of the Nineteen61 success story, bringing a deep, authentic Spanish influence to the kitchen.
“I am very appreciative of the opportunity I’ve been given here,” he says. His presence allows the kitchen and the bar to speak the same language of flavor, texture and heritage.
As Fernandez looks to the future, the ambition is clear. It isn’t just about serving excellent tapas or mixing a perfectly balanced gin cocktail; it’s about crafting a narrative that connects the plate to the glass. It is a return to the vibrant, experimental spirit of 2024, but with the added rigor of world-class expertise.