Biltmore's Chef Philippe Ruiz Elevated to Chevalier
French Honor Recognizes Chef's Outstanding Accomplishments
CORAL GABLES, FL, February 23, 2007. Philippe Ruiz, chef de cuisine of Palme d'Or at the Biltmore, has been named Chevalier of the Order of Agricultural Merit by the French government. The award, first established in 1883, recognizes the "continued and significant contribution to the quality, advancement and success of the agricultural and food sectors." Nicole Hirsch the French Consul, presented the award to Ruiz on December 27 in a ceremony in the Granada Ballroom at the Biltmore.
Chef Philippe, a native of France, joined the Biltmore in 1999. He presides over two of the Biltmore's restaurants -- Palme d'Or, a consistent award winner, and the new Cascade, beautifully located between the magnificent Biltmore pool and its golf course.
"The honor is welcome and well deserved," said Dennis Doucette, the Biltmore's general manager. "Philippe's talent is limitless. Whenever you think you have seen it all, he surprises you with another level of excellence," added Mr. Doucette.
Ruiz began his training at the age of 14 at the Hotel School in Bonneville, France, studying with the illustrious Georges Blanc, who recognized him as one of France's foremost young culinary prodigies. He went on to build his professional reputation at several Michelin two star restaurants, including Restaurant Ch^ateau de Divonne in Divonne-les-Bains; Restaurant Le Chat Bott'e at the H^otel Beau Rivage in Geneva; and Restaurant Le Vieux Moulin, also in Geneva. He then turned to the Caribbean, where, at the renowned La Samanna in St. Martin, he was recognized as one of the top chefs in the region.
The 2007 Zagat Survey describes Palme d'Or as "a trip to gastronomic heaven". The Miami Herald, which has twice rated Palme d'Or as "exceptional," describes Ruiz's fare as "sublime-distinctive, creative in its unique way of being classic and modern all at once."
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