Behind the Line: Palme d'Or at the Biltmore, Coral Gables
|Chef Philippe Ruiz plates a Marinated Sushi Grade Ahi Tuna - Hawaiian heart of palm, lemon cream, Osetra Caviar.|
Chef Philippe Ruiz heads up the kitchen of Miami's award winning Palme d'Or restaurant, where his menu features classic and modern French cuisine made from the best of ingredients.
Philippe's first restaurant job was at L'Hotel De France in his hometown of Saint Julien en Genevois at the age of 14. He says "When I started, I peeled the potatoes, cleaned all the fish, all the nasty stuff nobody wanted to do, I did. It was a small hotel."
|Philippe Ruiz behind the line at Palm d'Or.|