Philippe is a graduate from Ecole Hôtelière de Paris, a restaurant and hotel school in Paris France. While in France, he gained professional experiences at establishments of great prestige such as Le Royal Monceau, and La Tour D’Argent, and Ralais St. James. Once these were completed he then moved on in search of new culinary experiences. This then brought him to Los Angeles, California where he was in charge of the famous restaurant Ma Maison.
In 1989 he came to the Dominican Republic for the first time and fell in love with the tropical paradise. A year later he came back to work at the world renowned Casa de Campo Hotel where he was the Executive Chef in charge of all food operations and the Banquets Department for eight restaurants of all different cuisines. This is where Philippe found his greatest inspiration and started the fusion local products with traditional culinary techniques from Europe. With this creative process he was able to showcase the “Nouvelle Caribbean Cuisine” to Casa de Campo’s international clientele. This new cuisine attracted the attention of national and international press, resulting in features in the most important local newspaper the Listín Diario as well as in Elle Magazine, Bon Appétit, The New York Times and The New York Post.
In 2003 the James Beard Foundation invited him to New York to organize and participate in a special dinner offered to the Culinary Press of the United States. In this ceremony he was presented the Foundation’s highest recognition: the “Award of Excellence.” Chef Philippe has also been invited to Japan and Germany to promote his Nouvelle Cuisine and the Dominican Gastronomy.
In 2004 Chef Philippe created Culinary Consulting, a consulting service for all areas of Food and Beverage. Many important institutions have trusted Chef Philippe and Culinary Consulting their business. He also offers catering services through Chef Philippe Servicio de Catering y Eventos. In this service, Philippe watches every detail to ensure his clients are 100% satisfied. This service can go from exclusive small parties to large-scale events.
As a teacher at the Pontificia Universidad Católica Madre y Maestra, Philippe has been able to take part in the training of new Culinary Arts and Hotel Management majors. This experience has also allowed Chef Philippe to promote Culinary Arts and Gastronomic Culture in the Dominican Republic.
Chef Philippe is ServSafe certified and also has a Food and Beverage Management certification from Cornell University in New York. He also has certifications from United States Meat Export Federation and most recently, Alto-Shaam.