Chef de Cuisine
Chef Phillip began his career in Military Culinary School in 1993. Not having had the most common initiation into the industry, this insight into the world of food
Chef de Cuisine
Chef Phillip began his career in Military Culinary School in 1993. Not having had the most common initiation into the industry, this insight into the world of food gave him an understanding of the culinary world and fueled his passion to be a successful Chef.
In 1999, he began working as a Rounds Chef and then as Sous Chef across Hyatt Regency Resorts in Florida, where he was responsible for three different F&B outlets. A year after, as Kitchen Manager at Boondocks Grille & Draft House, he assisted in re-launching the restaurant and establishing new recipes and standards.
In 2003, he worked in Miami Beach as Chef de Cuisine at renowned Pacific Time Restaurant on Lincoln Road, and later, in 2006, joined the prestigious Noble House at their award-winning Little Palm Island Resort and Spa. From 2010 on, he worked at Grove Isle Resort and Spa and Pelican Grand Beach Resort. All of the above outstanding venues gave him the opportunity to explore his talents and allowed him to be involved in a variety of responsibilities from menu development, hiring, team management, quality control and many other key functions.
In April 2014, Chef Phillip made the move to New York City and joined the Asia de Cuba NYC team, led by Asia de Cuba Corporate Concept Chef Luis Pous. In the NYC location, he has been a key component for the re-launch - with his duties including (among others) kitchen planning, menu development and quality control. Now, at Asia de Cuba Abu Dhabi he leads the culinary team as Chef de Cuisine.
St Regis Hotel, Nation Riviera Beach Club