Chef Edward Hill is one of St. Augustine’s most accomplished working restaurant professionals today. His road to Rhett’s Piano Bar & Brasserie is paved with numerous accolades and personal achievements including contributing to the prestigious New York Magazine working alongside Editor Gillian Duffy.
Chef Hill started his professional career, not as a chef, but a musician. As an internationally touring musician, he experienced cuisine from all parts of the world, and through a series of events ended up as the band cook. Developing his skills and applying the same discipline and improvisational principles as he did with music to food, his life turned another direction straight into the fine dining industry.
Graduating from New York City’s French Culinary Institute, Chef Hill is classically trained in French Cuisine and has worked in numerous New York City restaurants. Moving to St. Augustine in 2000, he went to work for Aruanno's Italian Restaurant as Executive Chef, and after several years left to become Executive Chef at Cap’s on the Water.
Although his first career was not actually in the culinary arts, fine food is Chef Hill’s new instrument. Creating new dishing with the same improvisational talent of a jazz musician, you can expect to find something new and delicious at Rhett’s Piano Bar & Brasserie. Come experience the artful cuisine and live Jazz music at Rhett’s.