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.
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.
Chef Jason Papciak, a Floridian since he was three years old, is a graduate of the Florida Culinary Institute.
He worked for the John G. restaurant group of Lake Worth while he was still in school. Following his graduation, he worked at the Gulfstream Hotel as an Executive Chef, and as a chef at Brewzzi’s in City Place.
He was also the Food and Beverage manager at the Renaissance Hotel.
Jason especially likes working with local sustainable produce and the exceptional fresh seafood available in the nearby Florida waters.
Matthew Harrington, from Toledo, Ohio, attended Walnut Hill College in Philadelphia, a school known for its culinary curriculum. He gravitated to the pastry arts and made the creation of extraordinary breads, pastries and desserts his focus.
He was formerly the Pastry Chef at the Ocean Reef Club in Key Largo and spends his summers whisking up confections at the exclusive Sankaty Head Golf Club in Nantucket.
In his first season at Restaurant 44 he is wowing guests with his Warm Banana Basque Cake filled with banana pastry cream and walnut jam, his Dulce de Leche Crème Brulee and a feather light Classic Coconut cake. He also bakes delicious breads and rolls daily for 44’s guests, including flaky focaccia squares and miniature cheese and pepper biscuits. For a delightful post dinner treat, be sure to try Matthew’s wafer thin, irresistible Lemon Zinger cookies.