Behind the Line: Palme d'Or at the Biltmore, Coral Gables

Categories: Behind the Line
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Jacob Katel
Chef Philippe Ruiz plates a Marinated Sushi Grade Ahi Tuna - Hawaiian heart of palm, lemon cream, Osetra Caviar.
The Biltmore Hotel in Coral Gables is a designated National Historic Landmark. It was built in 1926 by John McEntee Bowman and George Merrick as part of a grand hotel chain with locations in Los Angeles, Rhode Island, New York, and Havana. 

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."

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Philippe Ruiz behind the line at Palm d'Or.
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