JAMES REAUX

In his role as Executive Chef, James Reaux oversees the entire culinary operation for Boca Raton Resort & Club. This includes the kitchens of Boca's 19 dining and entertainment outlets and private dining (room service), as well as banquet service for the Resort's 144,000 square feet of event space.

Chef Reaux joined the Resort & Club in 1995 after serving at a number of luxury, sea-side resorts including the Century Plaza Hotel and Towers in Los Angeles, California, the Mauna Kea Beach Hotel in Hawaii and the Westin Resort in Hilton Head, South Carolina. At each property, he honed his talents and further advanced his love for utilizing the sea's riches to his advantage. Earning popular food critics' approval, he was noted not only in Los Angeles, but around the world for his unique technique of blending flavors from coast to coast. Since arriving in Boca, he has incorporated variations of Florida's "New World" cuisine to his own, creating a signature style of Coastal Cuisine.

Chef Reaux has developed his signature cuisine as a melange of regional and cultural styles with an American contemporary flair and accents of a European palate. He emphasizes seafood, characterized by unusual savory combinations and skillful cooking. Without question, Chef Reaux is noncommittal to one culture for the basis of his dishes.

During his 20-year career as a renowned chef, Chef Reaux has received numerous accolades including seven gold medals for his diverse food preparation and presentation from the American Culinary Federation; several appearances at the James Beard House; and a gold medal from the Japan Cooks Association. He has received widespread media coverage including an appearance on NBC's "Today" Show.