Ooh, la, la! The culinary traditions of France are the foundation of education for many
professional chefs. French food developed a bit of an “old school” reputation over the
years, but now it’s got a whole new level of excitement thanks to updated, more informal
presentations that bring that certain je ne sais quoi to dining in a whole new way.

Chef Philippe Reynaud, ORC Senior Director of Culinary, graduated from the Culinary Academy of Nice at 18, followed by a three-year apprenticeship at the Casinos of Cannes and Deauville, France. After working with top chefs in various French regions, he moved to Los Angeles in 1981 where he served seven years as executive chef at the Westwood Marquis Hotel and eight years at the Jonathan Town & Beach Clubs.

Chef Philippe has been leading Ocean Reef’s elite culinary team for more than 21 years. He
is responsible for the operations of 13 kitchens, the ORC Food Truck, Catering, Conference
Group Banquets, and Special Events. He oversees all menu development, visiting celebrity
chefs’ dinners, cooking classes, and mentoring of over 200 culinary associates, interns
and chefs. In 2012 and 2019, he spearheaded the publication of “Flavors of the Reef,” a book
highlighting favorite dishes offered at Club restaurants. In 2013, he received Slow Food’s Snail
of Approval award recognizing his efforts in support of local farms and fish sourcing. Through
Feeding South Florida, Reynaud and his culinary team have provided the community with over
75,000 pounds of Extra Helpings last year to feed the disadvantaged. Chef Philippe will teach
the fresh, seasonal, colorful food of regional French cooking.