East Ridge at Cutler Bay, Miami-Dade County’s only all-inclusive resort retirement community, has announced the appointment of Robert A. Ibgui CEC, CDM as the new director of food and beverage.
“The appointment comes at an exciting time for the East Ridge community as its new $60 million Health Center is nearing completion which includes dining facilities to serve residents residing in the Health Center as well as independent living,” said executive director Jeffrey Merritt. “Chef Ibgui’s extensive professional background and expertise in the food and beverage industries makes him ideal for this position. He brings an understanding of the special challenges serving audiences of a senior living community.”
Ibgui joins the East Ridge team with over 25 years of hospitality industry experience including handling all aspects of kitchen and food services operations for hotels, country clubs and gourmet restaurants. His extensive culinary background includes serving as the executive chef at Charlie’s Restaurant in Bel-Aire, CA, which specialized in American and French cuisine.
He was the executive chef at Vi, formerly Classic Residence by Hyatt, in Aventura and managed kitchen operations for the luxury senior living residence and a staff of nearly 30 employees.
For the Sofitel Hotel chain, he served as the executive chef for the Sofitel Miami and opened the Sofitel Hotels in New York; Chicago, and Washington, DC.
He also was executive chef for Williams Island in North Miami Beach where, in addition to managing day-today restaurant and food service preparations, he handled private catering functions, banquets and special events.
Ibgui is a French-trained chef, receiving a French Culinary Diploma from the Mederic Culinary School in Paris. He also studied at the Bellouet School in Paris. His certifications include CDM certified dietary management and certified executive chef from the Culinary Institute of America.
“I am delighted to join the team at East Ridge,” Ibgui said. “I look forward to developing a signature food and beverage experience. At a senior living community, the customer is the same every day. Making residents’ dining experience satisfying is a challenge I welcome.”
