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Chef Phillip graduated locally from Richardson High school and attended Culinary school in New York. After 3 years in New York he graduated with both an associates and a bachelors degree from The Culinary Institute of America of Hyde Park. Returning back home, he helped open Blind Butcher and worked his way up to sous chef. Right before departing that meat mecca, he was awarded the Zagat "30 under 30" for 2016 in Dallas, Texas. Since then, he has traveled to North Carolina, and has found his cuisine (nouvelle, wholeness (nose to tail), seasonal). He wants to show the world what can be made from commonly mistaken scraps, elevated to gourmet indulgence.

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