February 20-24, 2019 Miami Beach
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Rebholz

Patrick Rebholz

Chef Patrick Rebholz, Corporate Executive Chef at 50 Eggs, brings a sincere appreciation for simple ingredients, southern haute cuisine, combined with classic French techniques.
At a young age, Rebholz obtained the fundamentals of cooking through observing his grandmother cooking meals. At age 13, Rebholz took his first job at a local deli and pizzeria, and an experience that instilled a passion for the restaurant industry.
With a genuine interest in Southern cuisine, Rebholz moved to Charleston, South Carolina in 2002. In his pursuit for culinary education, Rebholz enrolled at Johnson... READ MORE

Chef Patrick Rebholz, Corporate Executive Chef at 50 Eggs, brings a sincere appreciation for simple ingredients, southern haute cuisine, combined with classic French techniques.
At a young age, Rebholz obtained the fundamentals of cooking through observing his grandmother cooking meals. At age 13, Rebholz took his first job at a local deli and pizzeria, and an experience that instilled a passion for the restaurant industry.
With a genuine interest in Southern cuisine, Rebholz moved to Charleston, South Carolina in 2002. In his pursuit for culinary education, Rebholz enrolled at Johnson & Wales University, earning an Associate’s Degree in Occupational Science in 2005. He then honed his skills working under acclaimed Chef Frank Lee, as sous chef at High Cotton Maverick Bar & Grill. As a guiding force in the Low Country’s culinary renaissance, Chef Lee’s guidance proved to be Rebholz’s most profound culinary relationship. Submersing himself in whole animal fabrication, charcuterie, and farm-to-table cooking, Rebholz embraced the city’s food scene by creating relationships with local farmers, fishermen, and local butchers.
After years in High Cotton, Rebholz went on to accept the position as Chef de Cuisine at Charleston’s legendary restaurant, Peninsula Grill. Within this role, Rebholz helped lead the team at the Relais & Chateaux the culinary team, elevating the restaurant’s cuisine to one of the city’s thriving culinary institutions. Rebholz helped execute Peninsula Grill’s first cookbook by creating dishes and recipes that reflect the spirit of the legendary restaurant.
Inspired by the Quality Branded style of hospitality, Rebholz lead the opening team of Quality Meats Miami Beach as the restaurant’s Executive Chef.
At 50 Eggs, Rebholz has catapulted the brand into becoming an even greater force in the Miami culinary scene, throughout the US and abroad. His leadership and passion set the standard for all the concepts within the company, including Swine, Spring Chicken, Yardbird in Miami, as well as the locations in Las Vegas, and newly opened “The Bird” in Singapore. Rebholz is responsible for all menu development, training all culinary personnel and supervisors within the company, and future growth of the Yardbird brand.
Rebholz created a menu that combines elements of a classic butchery with a market-driven philosophy. Through his knowledge and passion, Chef Rebholz brings culinary expertise to the ever growing 50 Eggs team and concepts.

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