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Chef Josh Phillips is currently the Executive Sous Chef and Chef of Trellises Garden Grille. He began his Town and Country career 14 years ago as a cook in Charlie’s Restaurant and has earned his preceding titles through hard work and dedication to his craft.
Chef Phillips’ culinary experience expands over 20 years. He was privileged to be exposed to the National Association of Catering Executives and the Share Our Strength organization and learned his appreciation for food at a very young age. His culinary upbringing combined with classic training, the wisdom, and guidance from chefs and restaurateurs throughout the San Diego region has allowed Chef Phillips to develop his exceptional style of cuisine.
Neoclassic by nature, Chef Phillips enjoys all types of food and is always searching for the “next best flavor”. “The sea has always been not only a place for me to play, but also a place of serenity. So it comes naturally for me that fresh seafood takes center stage in much of my menu selection. Whether it is a simple fresh Sea Bass with a lemon Beurre Blanc for 2 or Paella for 2,000, the possibilities are endless.”
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