Hailing from La Rochelle in south west France, Philippe brings with him 18 years of culinary skills and experience, having served his apprenticeship in France.
Philippe's career began in 1988 with La Fermette Marbeuf 1900, a premier dining restaurant, where he worked for two years.
When the opportunity arose for him, Philippe joined the one-star Michelin restaurant, Le Camelia, where he worked for two years under the guidance of Michelin-star chef, Roland Durand.
Feeling the need to fully hone his skills and knowledge in classical French cuisine, Philippe ventured a step further and took on the position of Chef de Partie with two-star Michelin Restaurant, Le Pre Catelan.
