A gracious atmosphere with sun-warm walls, generous dark wood armchairs and white linen tables, Bellatrix’ Mediterranean decor flows from wine themed oil paintings to the wood-and-glass walled wine cellar; a blue velvet curtain separates the dining room from a wood paneled bar. A covered terrace and outdoor seating wraps around the restaurant, accessed from several arched glass doorways.
Born and raised in Michigan, executive chef Gerard Brunett started his culinary career in small mom & pop eateries. Gerard graduated high school and moved to California where he seriously began his culinary training to become a chef. He worked for the Hyatt Hotel chain in Los Angeles before moving to Monterey and working at the world renowned Pebble Beach Resort. He spent 8 years in various landing his first executive chef job at Steein Erikson Lodge in Park City Utah. While there he was invited to the prestigious James Beard House to participate in the “best resort chef” category. Gerard also held the title of executive chef at Mark Millers Red Sage Restaurant in Washington D.C. Before coming to Troon Golf in 2003, where he was the executive chef at the exclusive Haig Point. From there he transferred to his most recent position as executive chef at Troon Golf’s flagship property Troon North.
In his time with us, Chef Gerard has elevated our culinary vision and established Bellatrix Restaurant as a destination for excellent yet simplistic food, which highlight the ingredients while maintaining complex subtleties. Chef Gerard’s eclectic and Mediterranean influences combined with his creative excellence and culinary vision can be seen throughout the various menus, in-house events and wine dinners on offer at Bellatrix.
