Chef Philippe Ruiz
A native Frenchman, Chef Ruiz has received the highest accolades for his ingenious interpretation of French nouvelle cuisine.
In 2014, after a long career as an Executive Chef, Philippe opened Premier Culinary Solutions. He wanted to share his vast experience in the restaurant and hospitality industry with fellow owners, chefs and entrepeneaurs in order to assist them in creating and maintaining a successful restaurant.
Ruiz began his culinary training at the age of 14 at the Hotel School in Bonneville, France. There, Ruiz earned such triumphant certificates of accomplishment as the Yves Thuries Trophée and La Poularde d'Or from the illustrious Master Chef Georges Blanc, who recognized Ruiz as one of France's foremost young culinary prodigies.
Ruiz built his professional repertoire at Two-Michelin-Star Château de Divonne in Divonne-les-Bains, France, Two-Michelin-Star Le Chat Botté at the Hôtel Beau Rivage in Geneva, Switzerland; and at Le Vieux Moulin, a Two-Michelin-Star property, also in Geneva. Ruiz’s talent took him overseas to the Caribbean, where he was Chef de Cuisine in St. Martin’s renowned La Samanna resort prior to joining the Biltmore in 1999.