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 Kevin Knieriemen is one of many inspiring chefs at Eau Palm Beach Resort & Spa. He oversees the resort’s Italian restaurant, Polpo Palm Beach, as its Chef de Cuisine. Deeply inspired by Ron Rosa’s recipes, Chef Knieriemen leans into decades of dining experience as he curates the cuisine at Polpo Palm Beach, with an emphasis on locally sourced fish and seasonal ingredients from Florida’s coast. After graduating from Johnson & Wales University in Miami, Knieriemen joined Eau Palm Beach Resort & Spa in 2010 as the Chef de Cuisine at Breeze Ocean Kitchen.

He has experience working with prestigious names in celebrated kitchens across Florida and New York, and has worked with many notable charitable events such as No Kid Hungry. Outside of the kitchen, Chef Kevin Knieriemen enjoys playing guitar and attending live shows with his wife and daughter.