Featured: Saturday Grand Tasting & Auction
Raised in Southern Ohio, Philip found his passion for cooking from his mother. She was a talented cook and provided meals for his family of five. “I remember at a young age my mother encouraged me to grow gardens and feed my neighborhood friends with the food I grew,” said Philip.
By the age of fourteen he knew what he wanted to do with the rest of his life. His first job was at Truffles in Centerville, Ohio. Working there until he was a sophomore in High School. With his goals in sight, he decided to attend the Warren County Career Center for Culinary Arts alongside his high school studies.
After graduation and completion of the Culinary Arts Program, he headed south to attend Sullivan University in Lexington, Kentucky. He began working at Dudley’s as Sous chef a staple restaurant in Lexington for 35 years.
After five years with Dudley’s, Philip left Lexington to open Milkwood, Chef Edward Lee’s James Beard nominated restaurant in Louisville, Kentucky. In the spring of 2014, Philip crossed paths with Cooper Vaughan of Apiary Fine Catering and Events of Lexington, KY. He was there for two years as chef de cusine. Now he is Executive Chef at Succotash working alongside with Edward Lee in the National Harbor.