In his three decades at The Boca Raton, Andrew Roenbeck’s culinary philosophy has produced a high standard across the property’s multitude of dining options. “Food should be bright, light, beautiful, and give a sense of place,” a belief that – along with a dedication to his craft – has catapulted Roenbeck into the esteemed role of Vice President of Culinary Operations.

Since arriving at The Boca Raton in 1991, Roenbeck has created several culinary programs, including a hook-to-table seafood operation that provides diners with just-caught fish from local waters. In addition, Roenbeck has been paramount in luring the world’s finest chefs to the resort, instituting a culinary prestige that is unmatched.

A graduate of the Culinary Institute of America, Roenbeck took part in a culinary stage in Monte Carlo, working under legendary chef Alain Ducasse. Roenbeck says his stage was filled with innovative techniques and ultra-luxurious dining, all of which he’s been able to share at The Boca Raton. These days, Roenbeck finds inspiration in almost everything and everywhere he goes, including recent culinary expeditions to Thailand, Turkey, Greece, and Italy. Just as important, he is inspired by his loyal team, guests, and Club members. “If you enjoy what you do and who you’re doing it with, that’s the perfect setup,” Roenbeck says. “I consider myself lucky.”