CHEF DU JOUR: Charles Phillips
Executive Chef, 1808 Grille
Charles Phillips, executive chef at 1808 Grille on West End, cut his teeth catering family events with his father, then followed up with formal training at Johnson & Wales.
Chef Charles Phillips said he learned to cook by watching his parents.
"My mom's Sunday dinners have always stayed with me as a special family time revolving around food," he said.
Phillips and his father catered for friends and family events. He also earned a more formal culinary foundation at Johnson & Wales.
Where do you find inspiration?
I find inspiration in quiet time spent in nature. The noise of the world is peeled away and it is just you and God. What could be more freeing and provide a better creative palette?
Do you have a favorite ingredient at the moment?
Favorite liquids are big bold red wines and good quality olive oils. I also love fresh fish like Barramundi and Escaolar — ceviche-style.
If you could cook for anyone — living or otherwise — who would it be?
Off the cuff, I think it would be cool to cook for the Dalai Lama because his laugh cracks me up. He sort of giggles and he appears so laid-back. We could all take a lesson on this.
What could we always find in your home refrigerator?
Vanilla yogurt, Branston pickle, pale ale (most of the time), cheese, greens.
What is your culinary philosophy?
Push yourself to produce high quality cuisine every day; sincerely take care of the associates (who take care of our guests); and be a business person — deliver financial results.
Do you listen to music while cooking?
Not at work. At home, it could be almost anything but lately you might hear the Gipsy Kings. It reminds me of a trip my wife and I took to Spain and a stop in Seville.
If you could choose your last meal, what would it be?
It would not matter as long as it was with my wife, and then we would need some Champagne for starters.
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