ENTERTAINING
Tamberlyn Dobrowski
PHOTOGRAPHY BY Taylor Mathis
WRITTEN BY
Farm-to-table
a Southern Tradition
Why did you become a chef?
PHIL: My mom was a great cook so I
grew up loving and appreciating food.
She loved Julia Childs and the French
style of cooking. Breads, cookies, and
cake were always around our house as
well. Mom had a garden in the backyard
and taught us how to pick fresh vegetables and love fresh food at an early age.
What is your background?
PHIL: I started in the restaurant business
as a dishwasher when I was 15. I worked
my way up from there. I have been
with Jim Nobles’ group for 7 years and
have been the head chef of Rooster’s
for 2 years.
APRIL MAY 2014
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