Meet The Chef

“My business is food,” says Chef Philip Reilly; and his simple statement is a bold reflection of over thirty years of artistry and dedication to the culinary world. Chef Philip began his relationship with cuisine in the early 90’s when his curiosity was piqued working at a pizzeria. He was fascinated by the culinary world and started his professional journey at the New England Culinary Institute of Vermont. 

Chef Philip has staked his claim in the culinary world with a robust history of restaurant ownership, working at notable restaurants, creating with prestigious chefs and catering to distinguished clients. He worked his way up to Sioux Chef at Zabo with renowned Chef Paul Carrol in Puerto Rico. He was Executive Chef at the prestigious Chatham Club in Savannah, Georgia. He worked with notable Chef Rebecca Esty at The Three Chimneys Inn in Durham, New Hampshire. He was humbled to be featured in the International Who’s Who of Chefs for 2004-2005 and additionally, inducted into a prestigious list of the best chefs from around the world. He was the Executive Banquet Chef at the historic Asticou Inn in NE Harbor, Maine.  He was the Executive Chef of G&C Farms in Wellington, Florida. Most recently, Chef Philip has returned to San Juan, Puerto Rico to bring his creativity, knowledge and skills to work through his catering services, private events, parties, culinary experiences and consulting services. 

Chef Philip has taken his culinary abandon around the world; learning, curating and creating in Alaska, Maine, New Hampshire, Massachusetts, Vermont, Georgia, Florida, California, Spain and of course, his hometown of San Juan, Puerto Rico.

His cooking has graced the plates and tables of distinguished clients such as President Bush, President Obama, Senator John McCain, The Rockefeller family, The Astoria family, Harry Connick Jr., Nicole Kidman, Keith Urban, Kelly Clarkson, Annie Lennox, Olivia Newton John and John Fogerty of Creedence Clearwater Revival; to name a few. 

His vision has always remained consistent; to create memorable experiences with fresh ingredients. For Chef Philip, working with food has been an incubator for happiness, memories, places, thoughts- all fostered by his passion to create simple, yet, provocative cuisine.