RYC is proud to appoint Chef Jeff Pfeiffer to helm the kitchen for its spring and summer season, as part of its in-residence rotating chef program. With his philosophy that simplicity is the key to the most satisfying of dishes, Pfeiffer will elevate the restaurant’s epicurean profile bringing together his knowledge of seafood and French cuisine.

Jeff Pfeiffer - Coming On Board
Chef Pfeiffer, who began his culinary career at age 15, is currently the Executive Chef at Lobster Bar Sea Grille in Ft. Lauderdale where he has lent his talents since 2013. He holds many years of experience having worked under world-renowned chefs such as Delouvrier, Ripert, Antunes and Donlick. His culinary career first launched in Atlanta, where he worked at restaurants including Brasserie Le Coze and Joel. In 2008, Pfeiffer moved to Miami and worked with Four-Star chef Christian Delouvrier at La Goulue. Soon after he joined Buckhead Life Restaurant Group as chef de cuisine at Bistro Niko under Gary Donlick.*


Giacomo Pettinari - Past Chef
Giacomo grew up on the Adriatic Coast of Loreto, Italy. He discovered his passion for food while watching his mother at a very young age. At age 14, he enrolled in Panzini Culinary School, one of the top culinary schools in Italy, graduating at 19.
At 20, Giacomo moved to London where he worked for two years with the famous Chef, Fabio Trabocchi, in the two star Michelin-rated restaurant, Floriana. It was there he learned the Art of Fine Dining and the Importance of Presentation. Currently, Chef Pettinari devotes his time to the Santa Monica Pier’s, Ristorante Al Mare.


Alex Chang - Past Chef
Hong-Kong born, California-raised Alex Chang's prestigious stints include Ox Canteen, Les Créations & Animal in Tokyo; Pujol and Quintonil in Mexico City and Vagabond Miami (won Rising Star Chef awars). Chang's menu at RYC is a celebration of myriad of international influence executed to perfection.


Christopher Randell - Past Chef
Australian-born, award-winning chef Christopher Randell, recognized in New York Times, Time Out New York and The New Yorker, currently heads the operations at RYC, in addition to helming the kitchen at The Surf Lodge in Montauk & his own Flinders Lane in New York City.


Michael Lewis - Past Chef
Originally from Baltimore, Chef Lewis moved to New York City at the age of 13 and later graduated from the prestigious Culinary Institute of America in Hyde Park, New York. After graduation Lewis trained under culinary geniuses including Chef David Bouley at Bouley Bakery and Chef Eric Ripert at Le Bernadin.
Prior to overseeing the kitchen at RYC, Chef Lewis had spent 6 years as executive chef at Zuma, working in kitchens from Hong Kong to Dubai, Istanbul, Bangkok and London. Most recently he helmed the kitchen at Zuma Miami. With his world-refined palette and passion for food, Chef Lewis is a great asset to Miami’s vibrant culinary scene.