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France cant keep all the good chefs. Philippe Ruiz is one that got away and wound up in Miami to the rejoice of Floridian foodies. When the citys menus were overrun with steaks and stone crabs, his creativity-meets-classical training breathed new life into Gallic fare at the Biltmore Hotels Palme DOr, where he was executive chef de cuisine for 13 years. In the fall, the twice-nominee for a James Beard award brought his kitchen knives to Brickell for the launch of Lippi. The nouveau American restaurant, backed by a Zuma partner, allows Ruiz to broaden his recipe repertoire and audience. We asked him to dish on delicious gifts.