French born executive chef Philippe Ruiz helms F.A.B.’s kitchen with his unique interpretation of
American gastronomy via a classic culinary training. Ruiz’ French nouvelle cuisine style received the highest accolades for his timeless approach with an international twist.
In 2006, the French government honored Ruiz with the title of Chevalier de l’Ordre Du Mérite Agricole. The award, first established in 1883, recognizes the “continued and significant contribution to the quality, advancement and success of the agricultural and food sectors.”
Prior to joining the F.A.B.’s team, Ruiz’s held top position at Biltmore Hotel’s Palme d’Or, where he elevated the restaurant to the highest echelon of South Florida’s dining scene. Before that Ruiz build his professional repertoire with stints at Two-Michelin-Star Château de Divonne in Divonne-les-Bains, France, at Two-Michelin-Star Le Chat Botté at the Hôtel Beau Rivage in Geneva, Switzerland, at Le Vieux Moulin, a Two-Michelin-Star property also in Geneva as well as at St. Martin’s renowned La Samanna resort.