After years spent chasing his dream of being the next Eric Clapton, Chef Philip pivoted to food after realizing it shared the same creative and emotional energy of the music that he loved. Studying at the French Culinary Institute, he whet his appetite for elegantly run kitchens as Sous Chef at such Manhattan mainstays as Eleven Madison Park, Union Square Café, and Gramercy Tavern, before becoming Chef at Cerutti and Co. in Provincetown for two years, learning tips and tricks from masters of the industry. From there he began Food Science, a company that created meals and dining experiences for Manhattan’s elite. After, Chef Philip moved to East End Kitchen to become its Executive Chef, before taking on the same role at Stack Exchange (drawn by the beauty of its kitchen) to create daily, in-office meals for all of its employees. After instilling his passion for quality products and quality meals to its extensive workforce, Chef Philip, in pursuit of a change, found his way to the contemporary eatery, Fine & Rare. Upon entering the transportive dining space, Chef Philip felt instantly at home, and knew he had found his kitchen.
Chef Philip brings respect to the state-of-the-art kitchen, showcasing ideals learned from his self-professed role models Larry Forgione and Danny Meyer, with whom he worked closely. The most important figure in his culinary history, however, is none other than his grandmother, who, at a young age, fostered within him a passion for quality products and a strict make-it-from-scratch attitude. When not in the kitchen, Chef Philip enjoys dusting off his collection of vintage guitars and reliving his life on stage, riffing on chords as easily as he would a classically inspired recipe.