Chef Phil Stannard grew up in a small shoreline town in Connecticut. From an early age he would help his father in the family’s vegetable garden and go fishing with his grandfather in long island sound. Growing up with a hands on approach to food and the value of fresh ingredients later inspired him to move into the field of culinary arts. In 2000 Phil enrolled in Connecticut Culinary institute and the Journey began. He worked at several well reviewed restaurants throughout Connecticut before deciding to relocate to New York City in order to enrich his culinary experience and further his career.
Since that time he has been involved extensively in larger culinary operations within hotels such as The W in Times Square and The Soho Grand as well as refined endeavors in several Michelin starred restaurants in New York City.
In 2007 Chef Phil secured a position as Sous Chef at the lower east side staple “Inoteca”, getting to learn the workings of a small operation with an emphasis on elevated Mediterranean cuisine. He moved on to become part of the team at Geoffrey Zakarian’s “Country” in the Carlton Hotel. His goal was to learn what it took to run a restaurant within a hotel and its different demands. While he was there, they were awarded three stars by the New York Times and honored with a Michelin star. When an opportunity arose for him to join the opening team at “Forge”, Iron Chef Marc Forgione’s first restaurant, Phil decisively dived in. He proudly worked alongside Chef Forgione while earning his first Michelin star within a year of this restaurant opening. Having honed his knowledge in creative menu development, he later moved to lead the team at the Soho Grand Hotel.
Currently Chef Phil lives with his wife in Queens, NY and teaches personal, in-home cooking classes customized for individuals within Manhattan and the surrounding areas.
The New American Cooking © 2013