Private Chef Philip Colebrook, NH, United States

When life gives you lemons...use the zest

French traditional. I keep it somewhat American with an international influence. Slight twist over the years from Asian to Caribbean. (My dishes listed are just a sample of what I have created. Am not limited to what is shown.) I enjoy discovering the palate one taste bud at a time.

I graduated from Le Cordon Bleu in 2010. French techniques are what I enjoy. But not all I can do. Le Cordon Bleu laid the foundation for my culinary career. I have prepared dishes for many from resort style dining to Hudson valley locally sourced kitchens. Currently in Dallas dishing it up on a corporate affair.

American, Asian, BBQ, Caribbean, French, Italian