For nearly 18 years, Chef James Reaux has thrived on a whirlwind of activity, fearlessly working, learning and spearheading numerous fine-dining establishments from Europe, Hawaii, and now to the South. A nationally-renowned chef; James Reaux has been a welcome newcomer to the mountains of western North Carolina.  James also owns and operates Thirteen Moons restaurant an upscale restaurant open form Tuesday through Sunday for breakfast, dinner and Sunday Brunch. 
Thirteen Moons restaurant is located at 9400 Hwy, 19 West, Bryson City , NC
For reservations at Thirteen Moons, call 828-488-2826

Chef Reaux’s newest restaurant creation is Murphy’s Chophouse, located at 130 Valley River Ave., Murphy, North Carolina.  Murphy’s Chophouse is open daily for lunch, dinner and Sunday Brunch.  At lunch, offering a large variety of salads, sandwiches and light entrees.  At dinner, serving the finest steaks, chops and seafood's.  At Murphy’s Chophouse all of our desserts are created by our pastry chef.  We offer an international wine list that’s suitable to every taste.

IIn addition to these accolades, Chef Reaux has been recognized by some of American’s most renowned culinary institutions.  He had numerous awards through the American Culinary Federation of which he is certified.  He is honored to have been selected in the year 2000, Best Hotel Chef’s and in 2003 James Beard Centennial Honoree at the prestigious James Beard House.

He is also affiliated with the La Chaine des Rotisseurs.  He was ranked one of Florida’s top 5 chefs.  The Reaux Family has fallen in love with the mountains and people of this region.  James became particularly interested in the influence of the Cherokee Indian history of the area and is combining the flavor of that history into his design, menus and presentations.

Chef Reaux moved to the Hayesville-Hiawassee area from South Florida, where, in his role as Executive Chef, he oversaw the entire culinary operation for the Boca Raton Resort & Club.  This included the 19 kitchens of the resorts restaurants and private dining, as well as banquet service.  He joined the Resort and Club in 1995 after serving at a number of luxury, seaside resorts including Century Plaza Hotel and Towers in Los Angeles, California, the Mauna Kea Beach Hotel in Hawaii and the Westin Resort in Hilton Head, South Carolina.  Other previous culinary positions include tenures at the Plaza Hotel in New York, Victoria Jung-Frau in Interlaken, Switzerland and the Greenbrier Resort in West Virginia. 

 

Raised, in a small town in Michigan, one of James most vivid memories of his childhood was from his own backyard in a sleepy, little Midwestern town in Michigan.  His mother, who to this day is his secret advisor, was the one who developed his love of cooking and presented him with the basics of blending seasonal products to pronounce the tastes in his dishes.  As a test, she would blindfold James and ask him to identify the herbs by their scent. 

Chef Reaux has been gratifying palates on many coasts in the United States since his graduation from culinary school in Ohio.  Chef Reaux’s professional culinary career began in 1981 when he graduated culinary school and landed a prestige position at the Greenbrier Resort in West Virginia.

Upon discovering the beautiful building that now houses Murphy’s Chophouse, James quickly realized he had a unique location for another of his most exceptional and famous restaurants.

Chef Reaux resides in Hayesville, North Carolina with his wife Jennifer, daughter, Haley and son, Hunter.