Rising Star Chef Rick Mace of Cafe Boulud Palm Beach - Biography

Palm Beach, FL

March 2016

Growing up on a hundred-acre, family-owned farm in Ohio, Rick Mace understood fresh ingredients and sustainability from the start. This homegrown knowledge combined with leisure activities, such has hunting and fishing, gave Mace a first-hand, holistic view of food. Mace is also from a military family and was enriched with a multicultural education as his family moved around the globe. 

Graduating from the New England Culinary Institute in 2005, Mace worked at Butler’s Restaurant at The Inn at Essex in Vermont, as well as at San Diego’s Barona Valley Resort.
In 2007, Mace joined the Dinex Group as executive sous chef of Daniel Boulud Brasserie at The Wynn Resort Las Vegas, where he developed the brasserie’s menu and lead the restaurant’s charcuterie program. Mace left the group in 2010 to take on the position of executive chef at the RT Lodge in Maryville, Tennessee. 

He returned to the Dinex group in 2013 as executive chef of CafĂ© Boulud in Palm Beach, Florida. Mace is in charge of all dining and catering at the historic Brazilian Court Hotel, and through his creative cooking and unimpeachable technique, he’s is pushing diners and teaching the next generation of chefs what is means to be exceptional and original.