Phillip was born on June 1, 1979 in Washington, DC. He was raised in a little town in Southeastern Virginia called Portsmouth. He learned some of the basics of cooking from his mother and grandmother. Phillip started cooking on his own when he joined the Army and would cook for his friends in the barracks at Ft. Drum, NY. These days he's using different cooking techniques that he has honed preparing dinner for family, friends and hosting holiday meals.

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A few words from the chef:

 

"When I first started cooking on my own I had a hard time achieving consistent results with taste because my Mother Linda, G-MA Josephine and my Aunt Ruth never measured seasoning; they eyeballed everything. I loved the way that they were able to understand instinctually "how much to use". What I did learn from them are basic cooking techniques like searing, poaching, steaming, sautéing etc. At the time they didn't know that they were teaching me, but I’d be watching as I sat in my great-grandmother's kitchen while they cooked. I am a country boy at heart so I have an affinity for southern cuisine and smoked meats. I try to measure my ingredients these days to incorporate a consistent approach to my cooking style and flavors. The one thing that goes into my food without measurement is Love. Fresh ingredients, modern cooking techniques and love. That's what makes what I'm doing so special."