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Ocean Reef Club
CLUB / RESORT DATA | |
---|---|
Executive Chef | Philippe Reynaud |
Number of Members | 5,000 |
Annual Food & Beverage Revenues | $40 million |
Food & Beverage Minimum | Yes |
Number of Food & Beverage Outlets | 23 |
Average Weekly Covers | 12104 |
Banquet Capacity | 3,485 |
Number of Banquet Kitchens | 3 |
Number of a la Carte Kitchens | 16 |
Number of Back of the House Employees | 239% |
Number of Front of the House Employees | 331% |
Food Cost(%) | 34% |
Our creative and talented culinary team comprises some of the finest talents in the world. Each chef and their team can create dining experiences that combine exceptional ingredients, artful presentation, and superb product delivery. We celebrate our subtropical market ingredients and the bounty of our local farmers and fishermen. Our menus feature locally sourced seafood, vegetables and tree-ripened fruits from nearby farms, hand-cut pasta, Florida grass-fed beef, oysters and shellfish, artisan cheeses and freshly baked rustic bread. Our menus provide a wide variety of choices, but they are only the beginning.
Our Chefs also excel at creating custom, intimate dinners, elegant receptions, but also recreate a cherished family recipe or prepare freshly caught fish brought to any restaurant. Ocean Reef Club’s Culinary team is a bastion of knowledge, diversity and highly respected professionals, these chefs along with their team deliver unforgettable epicurean experience and club tradition.
Featured a la Carte menus
| Featured Banquet menus
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