Patrick Rebholz

Patrick Rebholz, Corporate Executive Chef of 50 Eggs Hospitality Group, brings a deep appreciation for simple ingredients and Southern cuisine, combined with classic French techniques. At a young age, Rebholz obtained the fundamentals of cooking through watching and learning from his grandmother in the kitchen.

With a genuine interest in the flavors and traditions of the South, Rebholz moved...

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Patrick Rebholz, Corporate Executive Chef of 50 Eggs Hospitality Group, brings a deep appreciation for simple ingredients and Southern cuisine, combined with classic French techniques. At a young age, Rebholz obtained the fundamentals of cooking through watching and learning from his grandmother in the kitchen.

With a genuine interest in the flavors and traditions of the South, Rebholz moved to Charleston, South Carolina in his pursuit of a culinary education where he earned his degree in Occupational Science from Johnson & Wales University. He then honed his skills working under acclaimed Chef Frank Lee, as Sous Chef at High Cotton Maverick Bar & Grill and Chef de Cuisine at Charleston’s legendary restaurant, Peninsula Grill. An opportunity to assume the role of Executive Chef at Quality Meats Miami Beach brought him to South Florida.

From there Chef Rebholz joined the 50 Eggs Hospitality Group family as Corporate Executive Chef, overseeing and leading the culinary teams through rapid expansion to four locations; Miami, Las Vegas, Los Angeles, and Singapore. Yardbird’s success and notoriety is a testimony to his keen knowledge and passion for Southern cuisine.

Most recently, Chef Rebholz played an integral role in the launch of 50 Eggs’ Latin-American concept, CHICA in Las Vegas and Miami, the expansion of Yardbird Southern Table & Bar in Dallas and Spritz Restaurant & Bar in Las Vegas – a brand new poolside dining concept located at The Venetian Resort.

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