A native of Indiana, Philip graduated from Tufts University with a major in Anthropology and decided to pursue his passion for cooking at the Culinary Institute of America. His first professional cooking experience was in San Francisco for Traci des Jardins at Rubicon and Jardinière, where he was part of the opening team. In 1998, he moved to Chicago’s Blackbird, where he worked under Chef Paul Kahan. Next stop, Manhattan, to help open Daniel Boulud’s eponymous restaurant, which eventually earned Four Stars from The New York Times. More recently, Philip served as Executive Chef of Mason’s in Sacramento, Napa Valley’s Carneros Inn, Truc in Boston, and Merriman’s Kapaula in Maui (which was recognized as a “Best New Restaurant” semifinalist by the James Beard Foundation in 2009). Philip has been featured in Food & Wine, Gourmet, Travel + Leisure and The New York Times, among others, in addition to multiple local and national television appearances. At French Blue, Philip presents a simple, straightforward menu that highlights the best seasonal ingredients prepared in the restaurant’s large wood burning oven and grill.