Philip Fitzpatrick has been named executive chef at the 138-room Buccaneer Resort on St. Croix. He brings 30 years’ culinary experience to The Buccaneer, most recently in Saratoga Springs, N.Y., where he was executive chef at the Saratoga Hilton and, prior to that position, executive chef at the Saratoga Gaming and Raceway, which he joined in 2004.
His new position marks a return to The Buccaneer for Philip Fitzpatrick, who served as executive chef of the resort’s fine dining Terrace restaurant in 1999 and 2000, overseeing day-to-day menu development and operations. He subsequently served as corporate chef for Aurora Hospitality, responsible for food and beverage operations company-wide, and as executive chef for Gulfstream Park in Hallandale, Fla., before moving to Saratoga Springs, according to a press release from The Buccaneer
"We are delighted that ‘Chef Fitz’ is back at The Buccaneer, overseeing the many facets of our food and beverage operation — three casual and fine dining restaurants, special events and room service," said General Manager Elizabeth Armstrong. "His extraordinary experience during the 20 years since his prior tenure at The Buccaneer makes him exceptionally qualified for his new position, and we look forward to benefiting from his knowledge and expertise.”
Philip Fitzpatrick holds a degree in Hotel and Restaurant Management from SUNY Delhi, in Delhi, N.Y.
Philip Fitzpatrick holds a degree in Hotel and Restaurant Management from SUNY Delhi, in Delhi, N.Y.
For reservations and information, visit www.TheBuccaneer.com
