Born in Vancouver, B.C., Chef Neall Bailey was raised on a family farm where the love of cooking, farm-fresh produce and wild-caught fish were a way of life. Traditional, tasty food made with care became the foundation for his flavor profiles. With generations of his family in the cattle business, he developed a passion for procuring the best beef and lamb for his restaurants.

He earned a certificate in culinary arts from Vancouver Community College, along with his Canadian Red Seal as a journeyman cook from the Canadian Ministry of Labor. He is a Certified Executive Chef with the American Culinary Federation and holds a Level 2 certification from the Wine & Spirit Education Trust. A lifetime of training and honing his craft has given Chef Bailey the opportunity to travel the world. In his formative years, he worked at renowned properties like the Hotel Eden au Lac in Switzerland, the Pan Pacific Vancouver and the Fairmont New Orleans. Chef Bailey has worked with such acclaimed chefs as Michelin-starred Antoine Westermann, Joachim Splichal, Vincent Bosotto, Ernst Dorfler and Robert Sulatycky.

He also worked as Executive Chef at various noteworthy properties, including the Willard Intercontinental, located two blocks from the White House in Washington, D.C., LA Playa Beach and Golf Resort, Windstar Cruise Lines and most recently the Bay Colony Beach Club in Naples on Florida’s west coast.

In 2019, he joined Eau Palm Beach Resort & Spa as Executive Chef. In that role, he directs the vision, strategy and operations of all culinary operations. He conceptualizes unique menus with locally sourced food across an array of dining experiences and tends to mix “French technique” with an “Italian flair.” He strives to build upon his vision of providing exemplary dishes and a comprehensive guest experience, while also encouraging a rewarding team environment for his staff.

Chef Kevin Knieriemen is one of many inspiring chefs at Eau Palm Beach Resort & Spa. He oversees the resort’s Italian restaurant, Polpo Palm Beach, as its Chef de Cuisine. Deeply inspired by Ron Rosa’s recipes, Chef Knieriemen leans into decades of dining experience as he curates the cuisine at Polpo Palm Beach, with an emphasis on locally sourced fish and seasonal ingredients from Florida’s coast. After graduating from Johnson & Wales University in Miami, Knieriemen joined Eau Palm Beach Resort & Spa in 2010 as the Chef de Cuisine at Breeze Ocean Kitchen.

He has experience working with prestigious names in celebrated kitchens across Florida and New York, and has worked with many notable charitable events such as No Kid Hungry. Outside of the kitchen, Chef Kevin Knieriemen enjoys playing guitar and attending live shows with his wife and daughter.

As general manager of Polpo Palm Beach at Eau Palm Beach Resort & Spa, Joel Laverdure, brings his esteemed background in fine dining and hospitality expertise to the iconic Palm Beach resort.

A graduate of Ecole Hôtelière Professionnelle de Nice, France, Laverdure has held executive food and beverage positions among acclaimed restaurants across the United States by way of Europe. After some time spent working at a distinguished restaurant in New York, Laverdure made his way to South Florida where he first made his mark at The Breakers hotel, elevating the fine dining restaurant to a 4-star and 4-diamond standard. Thereafter, he played a pivotal role in the restaurant openings of Orlando Grand Lakes and Ritz-Carlton Naples. He then embraced the world of private clubs, playing a crucial role as Food & Beverage Director to deliver exceptional tableside services and skillfully matched wines to enhance dining experiences at prestigious clubs including Woodfield Country Club, Eastpointe Country Club, and Frenchman’s Creek.

Praised for providing unparalleled culinary experiences, throughout his career, his contributions have been recognized with numerous awards, reflecting his dedication to excellence. Notable career highlights have included orchestrating dining experiences for celebrity guests and a memorable sit-down dinner for President George W. Bush and 150 guests.

With precise attention to detail, Laverdure’s ability to deliver world-class service, his collaborative nature with the kitchen, and hispassion for the guest experience, make him an invaluable asset as general manager at Polpo Palm Beach. Outside of his professional endeavors, Laverdure enjoys pursuing his passions for golf and photography, exploring new restaurants, and spending quality time with his family, at the beach or aboard a boat!