Philip grew up in the Eastern Suburbs of Sydney, to parents of Egyptian/Italian Descent.
Surrounded by food, his passion for the hospitality industry grew which has lead to his colourful 23 years within the industry.
After completing his apprenticeship he moved to the UK and worked his way up the ranks at some of London’s most reputable establishments such as The Metropolitan Hotel Hyde Park and The Savoy Hotel’s sister restaurant- Simpsons on the Strand, as Executive sous chef, with a brigade of 43 chefs. Cooking for members of parliament and numerous celebrities.
Then venturing to France where he worked in Toulouse and Marceil, learning the Classics of Fine French Cuisine, working in little towns where he focused on adapting his knowledge to further his love for cooking and seeing people enjoying Simple Yet Elegant Food.
It was there that he added his years of Classical French knowledge but adapted it to suit the Singaporian palate.
After a few years he moved on to take charge of the kitchen at Restaurant 789 in Malaysia. There he obtained more knowledge in Asian cuisine that mirrored the menu of East Meets West, finding touches of Classical French in a majority of his dishes along with the Local flavours. Book Chef