Jose D. Rios, isa Certified Executive Chef by the American Culinary Federation and Recognized as a Maitre Du Gout (Master Of Taste), by Chefs in America Award Foundation. With a Culinary background that expands over three decades Chef Rios has been Synonymouswith Some of the Largest, Most Sophisticated and Trend Setting Political, Social, Sporting and Charitable Events in South Florida and abroad. Prior to joining Ocean Reef Club Chef Rios was a Chef Instructor at Le Cordon Bleu Miami from march of 2008 to November 2012. Chef Rios was also theExecutive Chef at The Luxurious Miccosukee Resort & Convention Centerfrom August1998 to April 2008, In his capacity as Executive Chef , Rioswas responsible for overseeing the Day to Day entire back of the house operation, Recipe and Menu Development, Food & Equipment Purchasing, Food Costing, Quality Control, Maintaining High Standards of Sanitation & Health Regulations and The Training & Development of Over 75 Employees of The Resort’s Three Restaurants, a 46,000 Sq. Ft. of Banquet Space, Two Executive Board Rooms, a 2,000 Seat Entertainment Dome, as well as All Tribal Off premise Catering Including all Special Events Held at The Miccosukee Golf & Country Club, Such as The PGA Golf Tournament. In addition Chef Rios also served as an Interim Food & Beverage Director for over a Year and a Half.Prior to Joining the Miccosukee Resort & Convention Center Chef Rios Owned and operated Chef-Aide, Inc., a fine line of Hand Carved Fruits and Vegetables with distribution to all star rated hotels in the area.

Chef Rios, was also the Corporate Executive Chef of The Singletary’s Companies and Gene's Catering, Inc. “The Premier Catering Service in South Florida” for More Than Eleven Years, During his tenure at Gene’s Catering, Inc. Rios was Responsible for the Day-to-day Commissary operation, off Premise Catering and overseeing two Private Clubs and three Restaurants, Recipe and Menu Development, Purchasing, Food Costing and Quality Control for All the Operations. Additionally, He Supervised a Staff of One Hundred and twenty five Employees. In His Capacity of Corporate Executive Chef, he was responsible in All Aspects of the Kitchen at The Grand Prix of Miami 1986-1995 serving over 30,000 people. The Breeders Cup, One of Horse-racing's Greatest Events serving 10,000 meals to Corporate Spo