Peachy the Magazine April May 2014 | Page 49

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 47