Executive Pastry Chef at The Breakers Palm Beach
Biography
Benjamin Metais is a highly accomplished culinary professional who serves as Executive Pastry Chef at The Breakers Palm Beach - an iconic luxury oceanfront resort located in Palm Beach, Florida. Since joining the property in 2021, Metais has led a dedicated team of 30 - including five pastry chefs - overseeing the full-scale production of all pastry and bakery offerings across ten signature restaurants, in-room dining, and the hotel's extensive banquet and event operations. Celebrated for his precision, creativity and refined artistry, he specializes in crafting bespoke desserts that surprise and delight.
Among his many innovations, Metais introduced The Breakers Cake on Demand Program, delivering custom, world-class cakes made to order - an initiative that exemplifies his commitment to personalizing and elevating the guest experience. He has also championed modernizing the organization's pastry operations, integrating advanced techniques and thoughtful automation to enhance efficiency without sacrificing quality or craftsmanship.
A fourth-generation chef, Metais was born in Scottsdale, Arizona, raised in Fréjus, France, and educated at Lycée Albert Camus in southern France, where he received a bachelor's degree in hospitality management. His culinary roots run deep — his father was part of the opening team at Les Chefs de France, in Epcot's France Pavilion in 1982, and was mentored by legendary French Chef, Paul Bocuse. Drawn to the energy of professional kitchens and the camaraderie of the brigade, Metais pursued formal training at just 16 years old at luxury resorts and Michelin-starred restaurants along the French Riviera - an experience that profoundly shaped his professional foundation.
Moving to Orlando, FL in 2004, Metais joined the family pastry business before taking on a role at Disney's Grand Floridian Resort & Spa, where he trained under Master Pastry Chef Erich Herbitschek. It was here that Metais embraced a core philosophy that continues to guide him today: true creativity stems from a deep respect for tradition and a passion for innovation. He applies this principle by starting with a few simple ingredients and exploring endless variations—an approach that has defined his custom style.
Metais’ career has spanned some of the world's most respected luxury brands, including the Ritz-Carlton, JW Marriott, and Mandarin Oriental. In 2012, he became Executive Pastry Chef at Wequassett Resort and Golf Club in Cape Cod, where he elevated the classic Toll House cookie into a signature dessert. In 2017, he joined the pre-opening team at Fairmont Austin, where he led pastry operations for five restaurants and large-scale events before ultimately joining The Breakers.
A passionate mentor and steward of culinary heritage, Metais draws inspiration from cherished family recipes—like his aunt’s traditional canelés de Bordeaux—and remains devoted to both preserving tradition and advancing the craft of pastry arts.
Photo Link: Chef Benjamin Metais Headshot