Born in Vancouver, B.C., Chef Neall Bailey was raised on a family farm where the love of cooking, farm-fresh produce and wild-caught fish were a way of life. Traditional, tasty food made with care became the foundation for his flavor profiles. With generations of his family in the cattle business, he developed a passion for procuring the best beef and lamb for his restaurants.

He earned a certificate in culinary arts from Vancouver Community College, along with his Canadian Red Seal as a journeyman cook from the Canadian Ministry of Labor. He is a Certified Executive Chef with the American Culinary Federation and holds a Level 2 certification from the Wine & Spirit Education Trust. A lifetime of training and honing his craft has given Chef Bailey the opportunity to travel the world. In his formative years, he worked at renowned properties like the Hotel Eden au Lac in Switzerland, the Pan Pacific Vancouver and the Fairmont New Orleans. Chef Bailey has worked with such acclaimed chefs as Michelin-starred Antoine Westermann, Joachim Splichal, Vincent Bosotto, Ernst Dorfler and Robert Sulatycky.

He also worked as Executive Chef at various noteworthy properties, including the Willard Intercontinental, located two blocks from the White House in Washington, D.C., LA Playa Beach and Golf Resort, Windstar Cruise Lines and most recently the Bay Colony Beach Club in Naples on Florida’s west coast.

In 2019, he joined Eau Palm Beach Resort & Spa as Executive Chef. In that role, he directs the vision, strategy and operations of all culinary operations. He conceptualizes unique menus with locally sourced food across an array of dining experiences and tends to mix “French technique” with an “Italian flair.” He strives to build upon his vision of providing exemplary dishes and a comprehensive guest experience, while also encouraging a rewarding team environment for his staff.

Chef Cullen Jones, a Florida native with a deep-rooted appreciation for local sourcing, brings a lifetime of culinary passion to his role as Chef de Cuisine at Eau Palm Beach Resort & Spa’s Polpo Palm Beach. Raised amidst the bountiful landscapes of his grandparents’ farm, Chef Jones developed an early reverence for fresh, seasonal ingredients, instilling in him a commitment to showcasing the vibrant flavors of the region.

Drawing inspiration from his upbringing and his love for seafood, Chef Jones curates a dining experience at Polpo Palm Beach that celebrates the essence of Florida’s coastal bounty. With an innate understanding of the nuances of local produce and seafood, he crafts dishes that honor the rich culinary heritage of the area while infusing them with his own creative flair.

Chef Jones’s culinary journey has taken him from the panhandle to Boca Raton, where he refined his skills at various esteemed establishments. His tenure at Eau Palm Beach Resort & Spa’s Breeze Ocean Kitchen and previous roles highlight his dedication to delivering exceptional dining experiences.

At Polpo Palm Beach, Chef Jones’s commitment to locally sourced ingredients shines through in every dish, offering guests a taste of Florida’s freshest flavors served with elegance and finesse. His passion for showcasing the best of the region transforms each meal into a memorable culinary journey, where every bite tells a story of tradition, innovation, and the vibrant spirit of the Sunshine State.