Stylish and modern elegance awaits you at The Butcher’s Club, with succulent cuts served in a timeless atmosphere of warm gold and 1950’s swanky sophistication. Expect unforgettable culinary experiences at this modern Palm Beach shared-style steakhouse restaurant from celebrity chef and Florida native Jeremy Ford, winner of Top Chef Season 13.
As the winner of Bravo’s Top Chef Season 13, Jeremy Ford, who is originally from Jacksonville, Florida has risen through the ranks of the culinary world. The young chef first developed a love for cooking after meeting his maternal grandmother when he was 14 years old. The matriarch and chef taught young Ford about the intricate art of Italian cuisine, planting the seed for a future career in the kitchen.
Two years later at the age of 16, Ford felt ready to begin his on the job education, and scored a position as Garde Manger at Matthew’s, a four-diamond Mediterranean-style restaurant in Jacksonville.
The following year, Ford decided to broaden his horizons and head out west to Los Angeles. With no job leads, he went door-to-door seeking employment at the city’s top restaurants. He got his first break from world-famous Iron Chef Christophe Eme, who was moved by the youngster’s sincere enthusiasm. After hosting the teenager for dinner at his renowned restaurant, L’Orangerie, Eme offered him a job.
Ready for his next challenge, Ford obtained a stage at Patina restaurant under Master Chef Joachim Splichal. Here, Ford refined his skills and precision while butchering up to 100 pounds of fish and 60 lobsters a day. The budding chef subsequently fell in love with seafood.
In 2008, Ford secured a position with the celebrated South Florida chef Dean Max at his prominent restaurant 3030 Ocean in Fort Lauderdale. Over the course of five years, the protégé went from Sous Chef to Chef de Cuisine to Executive Chef to Corporate Chef of the company. He learned about the unique South Florida growing season and how to plan a menu around local produce. Combined with his French training and his unwavering love for seafood, Ford’s culinary point of view was decisively solidified.
Ford soon felt ready for the next step, and this time he went for gold — throwing his name in the ring as the chef of a new Miami restaurant from Michelin-star celebrity chef, Jean-Georges Vongerichten. Ford secured an audition for the role and was given 24 hours to prepare a recipe, which he then cooked in front of Vongerichten and his Director of Culinary Greg Brainin. “I was nervous,” says Ford, “this is one of the best kitchens in the world with the longest Michelin star [rating] in New York history.”
Luckily, his skills paid off; Ford secured the job at Matador Room and was immediately sent to “Jean-Georges School” – 45 days of training in JG’s numerous restaurants around New York. Ford says of this experience, “You’re not just learning recipes; you’re learning a culture, a philosophy.” After additional months of menu preparation and kitchen renovations, Matador Room finally opened in December 2014 to rave reviews.
At the exact moment most chefs would step back and enjoy their success, Ford decided to once again put his skills to the test. He signed up for Top Chef with one goal: to win. While Ford hated being away from his daughter, he says he experienced “some of the coolest moments of my career” through the process (such as meeting his idol, Hubert Keller).
On the heels of his win, Ford pursued an opportunity to partner with Grove Bay Hospitality Group — a Miami-based boutique restaurant firm behind some of the region’s hottest restaurant concepts in the region. In Miami Beach, he opened his first restaurant, Stubborn Seed, to rave reviews, with a second restaurant opening in Coconut Grove in 2019.
Most recently, Ford opened The Butcher’s Club at PGA National Resort in 2021. At the helm of this stylish Palm Beach Gardens steakhouse concept, Ford looks forward to providing a stellar and unforgettable guest experience for even the most discerning palates.