French-born Chef Philippe Reynaud is Executive Chef of the Ocean Reef Club, an exclusive club community at the northernmost tip of the island of Key Largo. Although he is classically trained and his cuisine is rooted in traditional French technique, you will find that his menu reflects a mosaic of influences culminating from extensive training in Normandy, Provence, Spain and North America.

Reynaud embarked on his culinary journey at the age of 16 when he began a three-year apprenticeship at France’s renowned Casino de Cannes and Casino de Deauville. After graduating from the Culinary Academy of Nice in 1979, he then refined his skills at the famed Restaurant Hostellerie le Canneton in Cabourg, and Restaurant du Lac d’Azur in the Landes region of France.

In 1981 he began his professional life in the United States as executive chef at the renowned Westwood Marquis Hotel in Los Angeles, a position he held for seven years. He then spent eight years as executive chef at the Jonathan Club in Los Angeles.

Since June 2000, Chef Philippe has been a member of Ocean Reef Club's elite managing team; he oversees the culinary operations and concept development of the club’s many kitchens and thrives on creating original menus for special events and celebrations.

Chef Philippe is a member of the American Culinary Federation, The Euro-Toques, La Chaine des Rotisseurs and the James Beard Foundation.

Chef Michael Tuohy has earned his culinary stripes through a variety of notable ventures. Today, as Chef/Owner of Woodfire Grill, he and his staff are especially proud to have been the focus of such acclaim by such publications as Food and Wine Magazine, Gourmet and Wine Spectator.

As its name implies, Woodfire Grill is known for fire-roasted and grilled organic specialties, in a warm, rustic setting. Meats and local produce are combined creatively in a fresh, seasonal menu. The spin-off Café at Woodfire is located in the "Front Room" of Woodfire Grill. It features a romantic neighborhood ambience with European appeal, where the menu is inspired by the day’s freshest ingredients…cured meats, artisan cheeses, Paninis, house-made breads and pastries, soups, salads, and house-made sausages.

Tuohy’s career began in San Francisco under the tutelage of Chef Joyce Goldstein of Square One Restaurant. In 1986, Tuohy’s move to Atlanta to open Chefs’ Café would prove to be an excellent decision, as the establishment was soon selected as one of Atlanta’s top five restaurants by Zagat, the Atlanta Journal & Constitution and Atlanta Magazine. Tuohy was also the force behind both Chefs’ Grill and the Ocean Club Restaurant & Bar, and was a partner in the acquisition of Indigo Coastal Grill as well as General Manager of Tom Tom Bistro.

In early 1999, Tuohy launched his own restaurant consulting service which included work for Murphy’s, Coyote Café Cookbook, Francesca’s in San Antonio, Fishmonger Seafood Grill, and Nashville’s Sunset Grill and Midtown Café. He then served as Managing Partner/Executive Chef at Murphy’s restaurant until deciding to launch his newest concept, Woodfire Grill.

Tuohy has served on the local chapter board of the American Institute of Wine & Food, Atlanta’s Table, Georgia Grown Co-op for the Organic Growers Association, High Museum Wine Auction, and he Chaired the Olympic Task Force for the Georgia Hospitality and Travel Association. He is also co-founder of the Downtown Restaurant Association.

www.woodfiregrill.com

After a rich career in various regions of the United States, Chef Charles (Chip) Ulbrich has returned home to the beautiful Carolina Low Country as Executive Chef/Partner at the newly opened Bateaux restaurant overlooking downtown Beaufort, South Carolina. Ulbrich has played an important part in elevating the ever-evolving food culture of the South. Most recently he had been influencing the culinary scene in Atlanta as Executive Chef of Fifth Group Restaurants’ celebrated AAA Four Diamond, Food Studio restaurant and Bold American Catering. Fans appreciate his own blend of contemporary methods of presentation, fresh local ingredients and classic culinary traditions.

Ulbrich’s prestigious positions include Sous Chef at the Jenny Lake Lodge, Wyoming, and the Williamsburg Inn, Virginia, both Mobil Five Star properties. He also served as Chef Tournant, Commis, and Chef de Partie at The Breakers Hotel in Palm Beach, Florida. In 1983 he completed a comprehensive, European style culinary apprenticeship program run by the RockResorts Company, accredited by The American Culinary Federation Education Institute. He learned under the tutelage of great chefs such as Hans Schadler, Bob Walton, and Peter Wynia, at properties including The Woodstock Inn & Resort in Vermont, the Little Dix Bay Resort, and Caneel Bay Hotel in the U.S. and British Virgin Islands.

In 1987, Chef Ulbrich established residence in the South Carolina Low Country and served as the Executive Chef and Food and Beverage Director for an exclusive residential community, The Dataw Island Club in Beaufort, South Carolina. In 1998 he brought his passion and finesse to the AAA Four Diamond Award-winning Beaufort Inn, and soon transformed The Inn's dining room into one of the South's finest and most talked about restaurants.

In 2001 The James Beard Foundation recognized his achievements by inviting him to be the guest Chef-Host for a dinner at the James Beard House, New York City. Today, with his new venture in Beaufort, he surprises and excites his diners with a cuisine that is both elegant and inspiring.

www.bateauxrestaurant.net

Among the world’s chef icons, Jim Dodge, a renowned pastry chef and author, is included in almost everyone’s short list of those who have had the greatest influence on American cuisine in past 20 years. Dodge's hospitality “pedigree” originated in the White Mountains of New Hampshire, where his ancestors were innkeepers for seven generations. From early training and direction at his parents' resort, The Inn at Steele Hill, Dodge went to work for James Smith at Wentworth-by-the-Sea, in Portsmouth, NH, and ultimately met Swiss Chef Fritz Albicker, who changed his interest from becoming an hotelier to a chef.

Later, at Albicker's Strawberry Court in Portsmouth, Jim learned how to meld Swiss influence with his New England heritage, resulting in the unique method of preparation and styling that sets him apart as a chef-extraordinaire. He next moved to the West Coast to be the Executive Pastry Chef at the Stanford Court in San Francisco from 1978 to 1988. In October of 1991 he opened The American Pie, a restaurant and pastry shop offering modern American fare in Lang Kwan Fong, Hong Kong. After opening a wholesale bakery and second American Pie in Hong Kong, Jim Dodge moved back to the States to become the Senior Vice President at New England Culinary Institute in Montpelier, Vermont, where he raised the Institute's standing in the culinary world. He is currently General Manager of Food Services at the Getty Center in Los Angeles.

Jim has published several books, including the award-winning cookbook, The American Baker, and is a contributing editor to the newly revised Joy of Cooking. He as been a contributing editor to several magazines and has received numerous honors, including the "Honor Roll of American Chefs", The James Beard Cookbook Award, and the "Gold Plate Award". Dodge has appeared on the “Today" show, "The Home Show”, “Good Morning America" and "Great Chefs of San Francisco." He was one of the featured chefs in Julia Child’s book, “In Julia’s Kitchen with Master Chefs.” He donates his time regularly to charities throughout the country, and has been an active member of the Boca Bacchanal Committee, serving as Advisory Chef Chairman.

As Chef at Sol Kitchen, a Delray Beach restaurant specializing in sun-inspired Southern cuisine, Julian Greaves takes delight in preparing everything from scratch daily along with his staff. He honed his skills in a variety of positions at upscale area restaurants, including Grille 66 in Fort Lauderdale and La Vieille Maison in Boca Raton prior to joining the staff at the highly acclaimed 32 East in Delray Beach in 2004.

A Los Angeles native, Greaves’ culinary path actually began in England, where his parents moved the family when he was a teen. He worked in two butcher shops, learning meat handling and fabrication, while studying at the Oldbury Wells School. He later moved to Florida at the age of 21 and graduated the Florida Culinary Institute with honors.

Greaves trained and apprenticed under the widely respected Chef Richard Ruiz at La Vieille Mason, where he became Executive Sous Chef. Most recently, he was mentored at 32 East by nationally commended chef Nick Morfogen. Drawing upon his intense interest in food, a refined palate, love of regional flavors, and time spent studying various cuisines, Chef Greaves creates flavorful and deeply satisfying dishes at Sol Kitchen.

Greaves utilizes his extensive classical training, evolving and expanding the award-winning menu. Highlights include Goat Cheese Fundido with Chorizo, Caramelized Onions & Warm Tortillas; Cilantro- Honey Glazed Salmon on Plantain Tostones with Tomatillo Jus & Jicama Relish; and Mole Dusted Rib-eye Steak with Rice & Beans and Opal Basil Chimichurri. But save some room—irresistible desserts include Chocolate Flan with Strawberry-Mint Salsa, Banana Bread Pudding with hot Caramel Sauce, and Mojita Sorbet!

Executive Chef Andrew Roenbeck is responsible for overseeing the entire culinary operation for the Boca Raton Resort & Club’s 17 dining and entertainment venues including private dining (room service) and banquet service for the resort’s catering and conference clientele.

Prior to his promotion, Roenbeck has served as the Resort & Club’s executive sous chef since September 1991. In this capacity, he supervised a culinary staff of 175, assisted in ordering procedures, prepared budgets and managed recruitment, hiring and training of staff and managers. He has also previously worked at several resorts throughout the country including the Trump Taj Mahal in Atlantic City, N.J. and the Hershey Pocono Resort in White Haven, Penn. Roenbeck has been in the hospitality industry for 22 years and has an A.O.S. Degree from the Culinary Institute of America in Hyde Park, N.Y.