Meet the Chef

Executive Chef Chris Proulx

Chef Chris grew up in a Navy family that traveled extensively throughout the Far East. They lived in Japan, The Philippines, Korea, Hong Kong, Singapore and Australia.

He enjoyed cooking and cooked while attending University and majoring in Architecture. His chef was so impressed with his talent; he was offered a scholarship at Johnson & Wales in Rhode Island. Chef Chris interned at Dolphin & Swan Resorts at Walt Disney World. He was offered a position at The Westin Peachtree Plaza Hotel in Atlanta as Chef Garde manger, mastering cold presentations and ice carvings.

He left to become the Sous Chef at The Hyatt Downtown Atlanta, and later joined his former Chef as Sous Chef at The Ritz Carlton Buckhead. He left to work as a Private Chef for a former Wall Street broker on his private yacht, traveling throughout the Caribbean and the Keys.
Chef Chris returned to Jacksonville to become the Executive Chef for The Sea Turtle Inn, and then Executive Chef for another Adeeb family restaurant, The Beach Diner. He later joined Jalaram Hotels to become Chef, then Food & Beverage Director at the newest property in Jacksonville, before transferring to The Hilton Historic Byfront.