Restaurant 44 is that special place where you can have a business meeting or a relaxed get-together accompanied by delicious food, excellent wines and impeccable service, either in our stunning interior or seated outside in our lushly planted dining patio.
We offer drinks and light fare in our sleek and comfortable bar as well as a nightly Happy Hour from 5:00 p.m. to 6:30 p.m. which features discounted prices on both our inventive Cocktail Menu and our delectable Bar Menu. Virtuoso pianist Mace Graham plays on Wednesday evenings and at our sumptuous Sunday Brunch from 12:30 p.m. to 4:30 p.m.
The restaurant is available for events during the day for private or corporate groups. Please call us at 561-659-3241 to plan your event.
Four rising stars in the Palm Beach culinary world.
Before assuming the role of Executive Chef at restaurant 44, Philip Kroesen has served in various key roles in the acclaimed kitchens of the exclusive Southampton Bath & Tennis Club in Southampton, New York since 2006, culminating in his being appointed as Executive Chef in 2017. The Club is renowned throughout the Hamptons for serving the highest quality, made from scratch, meals in the area and for creating a wide variety of special events for the members and their guests that highlight intensely creative, delectable menus.
A native of West Palm Beach, Philip has managed the kitchens of award winning resorts in the German and Austrian Alps and has served as a private and yacht chef for prominent individuals in the United States. He previously was the Sous Chef and Banquet Chef at the Mizner Country Club in Delray Beach.
Philip is an honors graduate of the Florida Culinary Institute.
Tim Rigas has been the Sous Chef at the Southampton Bath & Tennis Club since 2017.
Prior to his association with the Southampton club, he was a Sous Chef at the Twin Eagles Country Club in Naples, Florida as well as at the Mizner Country Club in Delray Beach. He has helmed the kitchen in a variety of capacities in Florida and New England restaurants.
Tim shares with Philip Kroesen a passion for the mastery of cooking philosophy and technique and for creating a cuisine using the finest, freshest ingredients obtainable. Tim and Philip are dedicated to providing our guests at restaurant 44 with a superb dining experience from appetizers to dessert.
Tim is a graduate of the prestigious Johnson & Wales University in Providence, Rhode Island where he attained the Dean’s List and degrees in Culinary Arts and Restaurant Management.
Growing up in Northern Virginia right outside of Washington, D.C. Sam Norwood was exposed to high quality food from a variety of cultures and their cuisines from a young age.
“I became interested in cooking solely out of a love of eating good food,” he says. I wanted to learn how to make it myself.”
Sam graduated from the Lincoln Culinary Institute in West Palm Beach in 2017. His first job out of school was an entry level position in the kitchens of Palm Beach’s renowned Everglades Club.
“I learned more there than I ever did at in culinary school. I worked with such talented chefs and high end products. Perfection was the expectation there and that built an amazing foundation for my career.
After working at the Florida Yacht Club, the Mizner County Club, and PGA National Resort and Spa, Sam met 44 Executive Chef Philip Kroesen at the Southampton Bath & Tennis Club and continued their relationship when he became the Saute Cook at Restaurant 44 in 2018-19.
According to Sam, “Philip is undoubtedly the best chef I’ve ever worked for.”
Sam personally loves making fresh pastas like the feather light ravioli at Restaurant 44 and particularly enjoys working with high quality seafood. A Seafood Crepe Mornay, incorporating lump crabmeat and a delicate cream sauce is one of his favorite creations.
Priscilla Munoz, a South Florida native, decided that baking would be
her life’s calling the first day she walked into the Florida Culinary
“I went into the pastry kitchen, saw all of the incredible creations and
fell in love. I knew I had found my passion.”
Her first job after graduation was two years in the kitchens at the Mar-
a-Lago Club in Palm Beach, which set high standards for performance.
She has since worked at the Country Club at Mirasol in Palm Beach
Gardens and spends her summers at the exclusive Bald Peak Colony
Club in Moultonborough, New Hampshire.
Priscilla is excited to be working at restaurant 44 Palm Beach where she
enjoys working with Executive Chef Philip Kroesen, who has afforded
her the creative freedom to introduce a wide variety of utterly delicious
desserts, including the complimentary chocolate truffles each guest
receives at the conclusion of dinner.