Restaurant 44 is that special place where you can have a business lunch or enjoy a relaxed lunchtime get-together either in our stunning interior or seated outside on our lushly planted dining patio. Later in the day you can have drinks and light fare in our sleek and comfortable bar, or savor dinner in the main dining room or patio highlighted by the finest, freshest ingredients and excellent wines served by our warm and well-trained staff.
We have introduced a nightly Happy Hour in the Bar 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.
Meet the Team
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.
Priscilla Munoz, a South Florida native, decided that baking would actually be her life’s calling the first day she walked into the Florida Culinary Institute.
“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 concocting her luscious confections at the exclusive Bald Peak Colony Club in 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 imaginative and utterly delicious desserts, including the complimentary chocolate truffles each guest receives at the conclusion of dinner.
Originally from Sydney, Australia, Katie brings over ten years of industry knowledge and experience to our team.
She has spent the last five summers as Front of House Manager at the Southampton Bath & Tennis Club alongside Chef Philip Kroesen and Sous Chef Tim Rigas.
Previously, she managed the Mumu Grill, a sustainable steakhouse on Sydney’s North Shore.
While somewhat new to the Palm Beach area , her former role as Food Writer for West Palm Beach Magazine provided her with unique insights into the local restaurant experience and gave her a taste for Palm Beach’s thriving dining scene.
Katie is excited to be a part of the new restaurant 44 and is looking forward to providing its patrons with exceptional and friendly service.