Executive Chef Philipe Schroeder was born and raised in northern California, where he developed a great curiosity in the culinary arts. Schroeder began working in the restaurant business as a teenager and quickly realized it was more than just a job. The artistic presentation of a finished product stoked Schroeder’s desire to learn more and become a better chef.
“In the kitchen, I never get bored,” Schroeder said. “You grow every day. You’ll never know everything about cooking. It’s just impossible.”
Schroeder attended Le Cordon Bleu College of Culinary Arts in San Francisco and received a minor in business from Foothill Junior College in Palo Alto, California. He lived in Hawaii for five years after traveling there to complete an externship program for culinary school. During his stay, he soaked up the native island flavors and acquired a distinct style of cooking with an emphasis on fresh seafood and Asian influences. Later, he moved to Austin, Texas, where he worked at a five-star premier steakhouse and mastered the art of smoked barbecue.
He combined the richness of his experience and his many homes to create an exquisite blend of tastes, style, and culture for the menu at The Jac Sanibel Island Bar & Grille. Schroeder’s goal is to cultivate an inviting atmosphere that encourages families to appreciate each other’s company while enjoying top-quality, locally sourced, farm-to-table food.