About us

Phillip was born on June 1, 1979, in Washington, DC, and raised in the close-knit community of Portsmouth, Virginia. Growing up, he was inspired by the culinary skills of his mother and grandmother, who passed down cherished family recipes and the fundamentals of Southern cooking.

Phillip’s passion for cooking truly ignited when he joined the Army, stationed at Ft. Drum, NY. Away from home, he found comfort in the kitchen, where he began experimenting with different flavors and techniques. Cooking for his fellow soldiers in the barracks became a way to bond and create a sense of home, no matter where they were stationed.

Over the years, Phillip’s love for cooking evolved into a craft. He has spent countless hours refining his skills, blending traditional methods with modern twists, and perfecting the art of comfort food. Whether he’s preparing a casual dinner for friends, hosting a large family gathering, or creating a special holiday feast, Phillip’s dishes are always made with passion and a deep connection to his roots.

While Phillip may not have a trophy shelf lined with culinary awards, what he offers is something more valuable—a memorable dining experience. Every dish that comes out of his kitchen is a labor of love, crafted to bring people together and create lasting memories.

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, sauteing 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."