In May 1996, a talented young chef named Jeff Simms joined the culinary team at The Breakers Palm Beach, one of America’s legendary resort destinations, and subsequently flourished to position of leadership as executive chef of banquets at the award-winning resort.  He orchestrates a diverse team of 60 staff members from all over the world, to deliver the highest level of food quality and presentation to hundreds of guests. Whether the venue is a majestic ballroom at The Breakers or a captivating beach paradise on the island of Palm Beach, Simms’ outstanding banquet fare rivals that served in the finest restaurants in the country, yet he is able to deliver that quality to an average of 15,000 guests per month. The key to Chef Simms’ success is two-fold.  Firstly, it is his personal mission to procure top-of-the-line products from the most respected purveyors.  “We obtain absolutely the best available products on the market, as these core ingredients are the foundation for outstanding cuisine,” he said.  “We then concentrate on using methods of preparation that liberate the true nature of the food,” he continued.  “While we try to be cutting edge in our presentation and service, this approach to food quality and preparation is what releases the purest flavor of our dishes.  We want to create nothing less than ‘delectable’ for our guests.” Chef Simms has earned numerous culinary accolades, which recognize his expertise in preparing restaurant-quality cuisine in a banquet setting, including the Culinary Excellence Award from La Chaine Des Rotisseurs, a prestigious food and wine society, and the Outstanding Culinary Achievement Award from the American Academy of Chefs.  Most recently, Johnson & Wales University, renowned for its culinary arts education program, honored Simms as Distinguished Visiting Chef.  Prior to his arrival at The Breakers Palm Beach, he was the executive chef at the Omni Shoreham Hotel in Washington, D.C.   Simms attended Old Dominion University in Norfolk, Virginia.