Chef Philip Summers
Chef At Home in Nashville
Get to know me better
Cooking is my love language—a way I connect, create, and nourish both myself and others.
Hello!
I started cooking in restaurants 15 years ago. Since then I’ve worked all kinds of jobs from being a butcher mostly focused on whole animal butchery to, baking and pastry work, to a high volume line-cook. Pasta/italian cuisine and bread baking I would say are two of my strengths.
The last 8 years I’ve focused primarily on more fine dining food working in restaurants such as Locust and Bastions (Nashville, TN) and Catherine & Mary’s and Andrew Michael Italian Kitchen (Memphis, TN). During that time I’ve also taken on quite a few private chef gigs doing everything from private party’s to catering weddings (cooked a whole lamb on a crucifix over a fire for a wedding once!)
I’m currently working as a full time baker at a Japanese bakery and am looking to pick up whatever private gigs I can in my off time! I think this could be a great opportunity!
More about me
For me, cooking is...
A way to show my passion, an ode to my mother and her family, and a way to make people happy and satisfied.
I learned to cook at...
Baby Chan (Nash), Locust (Nash), St Vito (Nash), Catherine & Mary’s (Memphis), Gray Canary (Memphis), Hustle & Dough (Memphis) - last 6yrs
A cooking secret...
Seasoning properly, taking consideration for the product, proper storage and cleanliness etc.
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