The Ritz-Carlton, Philadelphia’s Executive Chef Philippe Reininger is like the perfect recipe. A pinch of a fortuitous situation, a dash of great training and a heap of experience in the best kitchens in the world - all combined together to create one of Philadelphia’s most acclaimed chefs.

Chef Philippe began in the kitchen of Kammerzell, a Michelin Star establishment in Strasbourg, France, and his love affair with the culinary arts began.

The earlier part of his career was spent in numerous kitchens across France, including the three Michelin star L'Oasis in La Napoule, Telecuisine in Paris, Chateau des Fines Roches in Chateauneuf de Pape, Restaurant de l'Orangerie and Restaurant Buerechiesel, a three Michelin Star restaurant in Strasbourg.

His talent and expertise has taken him through some of the finest kitchens in both Europe and America. Over the course of his career, he has served at The Ritz-Carlton hotels in Boston, Barcelona, Naples and Rancho Mirage, and was a participant on the opening teams of the hotel company's properties in Osaka, New Orleans, Singapore and Istanbul.

He has also been Dining Room chef at such acclaimed venues as The Copley Plaza Hotel, Swisshotel's Le Marquis restaurant in Boston, and 90 Park Lane in the Grosvenor House Hotel in London.

Chef Philippe cites his global experiences as a major influence in his cooking style, lending him to create menus and cuisines that are from a wide array of cultures.