A culinary veteran in the hospitality industry, Chef Roenbeck has been an integral leader at The Boca Raton for over three decades. In his current role as Director of Culinary Operations and Resort Executive Chef, he oversees all aspects of the comprehensive food
and beverage operations.

Prior to joining The Boca Raton, Chef Roenbeck held positions at coveted destinations around the globe. He completed a stage at the world-famous Café and Hotel de Paris in Monte Carlo working with renowned Chef Alain Ducasse at the Louis XV restaurant and with Café de Paris’s executive chef Roger Cuisinier. After graduating from the Culinary Institute of America in New York in 1982, he joined Hershey Entertainment & Resorts where he won a Gold Medal for Hershey’s International Chocolate Festival. For six years he served as a task force leader for Interstate Hotels and Resorts, opening new hotels throughout the United States. And in 1989, he was brought on board to open the Trump Taj Majal.

Chef Roenbeck moved to Boca Raton, Florida, to work at one of the area’s exclusive country clubs, before his solid reputation and extensive contacts led him to The Boca Raton. Chef Roenbeck has partaken in numerous top guest chef opportunities around the
United States. He and his team have sponsored the culinary externship recruiting program for more than 20 years, educating and developing the private club and resort’s future culinarians.

The Boca Raton’s drink and dine program features more than 15 new restaurants and lounges, including four signature dining concepts in collaboration with Major Food Group.