An executive chef who once cooked for former US President Bill Clinton has been appointed new director of food and beverage at The Reefs.

Philippe Haddad, who will lead The Reefs' culinary team, brings more than 30 years of experience, including stints at St. James Club Resort in Antigua, L'Escoffier Restaurant of The Beverly Hilton Hotel, and the Abbey Restaurant and Nikolai's Roof in Atlanta.

Mr. Haddad headed up the kitchen in his namesake, Philippe's Bistro, also in Atlanta, for six years and his most recent accomplishment was leading the kitchen at Atlanta's Country Club of the South.

Mr. Haddad began his culinary career in his native Belgium, where he trained with master chef Eddie Van Maele. After gaining valuable experience in Belgium, France and England, he moved to the US in 1983. Since then, Mr. Haddad has held leadership positions overseeing culinary teams from coast to coast.

In 2003 and 2004, Mr. Haddad orchestrated two US Presidential dinners in Atlanta for former President Bill Clinton. A James Beard Award winner and member since 1999, he has also been recognised by Ferdinand Metz, President Emeritus of the Culinary Institute of America, as outstanding chef 2003/04. Most recently, he has participated in food and wine events in Aspen, Sarasota and New York. In addition, Mr. Haddad has written food columns and teaches various cooking classes.

"Chef Haddad will take the already extraordinary dining experience at The Reefs to the next level with his culinary and resort expertise," said managing director, Ben Tutt. "His boundless energy and ingenuity will bring divine new dining initiatives to The Reefs.