Chef Philippe knew he wanted to work in the culinary world when his aunt returned from the Dalmatian Coast with a prosciutto and cheese that were made by her family—a moment that is still his most vivid taste memory. A graduate of the Culinary Institute of America, he has worked at Gotham Bar & Grill, Craftbar, Gramercy Tavern, and The Modern, and counts Alfred Portale and Tom Colicchio among his mentors. At the International Culinary Center he finds it gratifying to prepare students for the industry by providing a strong foundation in classic French techniques. When not teaching, he enjoys snowboarding, gardening, mountain biking, and spending time with his family. Chef Philippe joined the International Culinary Center in 2010.
Classes start year-round
UPCOMING OPEN HOUSES
NEW YORK CAMPUS
Courses Covered: Culinary, Pastry, Cake, Bread
Courses Covered: Intensive Sommelier Training