Philippe Reynaud, the Senior Director of Culinary at the prestigious Ocean Reef Club in Key Largo, Fla., brings a wealth of culinary expertise and a lifelong passion for food to his role. Born and raised in the culinary haven of Cannes, France, Reynaud’s journey into the culinary world began at a young age, helping his parents run a beachside restaurant bar during the summers. At just 16, he embarked on a three-year culinary apprenticeship at the Casino of Cannes, where he honed the foundational skills that have defined his illustrious career. With over four decades of experience in the culinary field, Reynaud has traversed a remarkable path. He graduated from the Nice Culinary Academy with a degree equivalent to a BA in French Classic Cookery and even served in the French Military forces before embarking on his culinary adventures. His journey led him to top establishments such as the Westwood Marquis Hotel in Los Angeles, Sherwood Country Club in California, and the renowned Jonathan Club (Los Angeles, Calif.). Since 2000, he has been the creative force behind Ocean Reef Club’s exceptional dining experiences, where he oversees a vast culinary empire comprising 16 restaurants, lounges, banquet kitchens, and more.
Reynaud’s love for food is evident in the incredible variety of dishes he creates, from themed dinners and Food & Wine festivals to hosting guest chefs for recipe demos and wine pairing dinners. His passion for his craft is matched only by his dedication to his members and associates, making him a beloved figure at Ocean Reef Club. Reynaud cherishes moments with his family in his free time and finds solace in his home. His culinary journey is a testament to the power of passion, hard work, and the relentless pursuit of excellence, and he continues to inspire and mentor the next generation of chefs, embodying the true essence of a great culinary leader.
The annual Chef to Chef Conference, presented by Club + Resort Chef, offers an abundance of knowledge on cooking, management concepts and operating practices.