Phillippe Reynaud, Executive Director of Culinary Operations, Ocean Reef Club, Key Largo, Fla.

A passion for food and assisting at age 12 in his parents’ restaurant influenced Ocean Reef Club’s Philippe Reynaud to pursue a career as a professional Chef. Interested in all aspects of the culinary arts, Chef Reynaud has developed his cuisine throughout the years with extensive training in various French regions, East Africa and California. French-born and classically trained, Chef Reynaud began his culinary education with a formal three-year apprenticeship at France’s Casinos in Cannes, Deauville and Antibes. After graduating he became certified from the esteemed Culinary Academy of Nice in 1979 at the top of his class. He then worked in several provinces of France under reputable chefs to learn their cooking styles, techniques and knowledge of regional cooking.

In 1981, Chef Reynaud began his professional life in the U.S. and served seven years as Executive Chef of the award-winning Westwood Marquis Hotel in Los Angeles. He later opened and ran the kitchens of the renowned Sherwood Country Club in Thousand Oaks, California, and at the luxurious Stein Ericksen Lodge in Deer Valley, Utah. In 1991, Chef Reynaud returned to Los Angeles and dedicated eight years to managing the culinary operations of the exclusive Jonathan Club.

Since June 2000, Chef Reynaud has been a member of Ocean Reef Club’s senior management team, responsible for the culinary operations of 14 restaurants and lounges within the Club. He oversees every menu development and manages over 120 culinary associates and chefs in season. Chef Reynaud thrives on creating original menus for special events and celebrations and takes pride in participating in local events and fundraisers for the community.

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

Areas covered in this session will include: