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.






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