SOUTHAMPTON, Bermuda — The Reefs, widely recognized as Bermuda’s best hotel, announces the appointment and arrival of its new Director of Food and Beverage and Executive Chef Philippe Haddad. Haddad will lead The Reefs’ culinary team, infusing his culinary expertise at the luxury resort’s multiple dining venues as well as establishing an innovative in-room dining experience.
The recipient of numerous accolades for his unique concepts, Haddad brings more than 30 years of culinary mastery to The Reefs. Haddad’s extensive background includes stints at St. James Club Resort in Antigua, L’Escoffier Restaurant of The Beverly Hilton Hotel, and the Abbey Restaurant and Nikolai’s Roof in Atlanta. A chef by training and entrepreneur in spirit, Haddad headed up the kitchen in his namesake, Philippe’s Bistro, also in Atlanta, for six years. Haddad’s most recent accomplishment was leading the kitchen at Atlanta’s highly regarded, Country Club of the South, where he established a culinary program winning praise from both members and media alike. Haddad has garnered a loyal following from his time spent in restaurants as well as at acclaimed food and wine events across the U.S.
Haddad began his culinary career in his native Belgium, where he trained with Master Chef Eddie Van Maele. After gaining valuable experience in Belgium, France and England, Haddad moved to the U.S. in 1983. Since that time, he has held leadership positions overseeing culinary teams coast to coast. In 2003 and 2004, Haddad had the supreme pleasure and opportunity to orchestrate two U.S. Presidential dinners in Atlanta for Former President Bill Clinton. A James Beard Award winner and member since 1999, he has also been recognized by Ferdinand Metz, President Emeritus of the Culinary Institute of America, as outstanding chef 2003–2004. Most recently, he has participated in food and wine events in Aspen, Sarasota and New York. In addition, Haddad has written food columns and teaches various cooking classes.
“Chef Haddad will take the already extraordinary dining experience at The Reefs to the next level with his culinary and resort expertise. His boundless energy and ingenuity will bring divine new dining initiatives to The Reefs,” says Managing Director, Ben Tutt.
“Working with people to develop their skills is a complete thrill for me,” says Haddad. “I have one crew that worked with me for 8 years and they are amazing. I very much look forward to my new challenge of advancing the culinary team at The Reefs and elevating the complete dining experience.”
Haddad will integrate his international flair with culinary traditions in developing new menus for The Reef’s three gourmet restaurants — Ocean Echo, Royston’s and beachside Coconuts, which also offers dining on the beach. Haddad’s responsibilities will include leading the culinary creations at the new Reefs Club, which opens in July.
The Reefs features its own secluded, pink sand beach, snorkeling and tennis, and is convenient to nearby world-class golf and diving.
