Inspired by his father’s cooking and the flavors of his Chinese and Vietnamese heritage, Phillip blends tradition and innovation to elevate familiar dishes while also embracing the possibilities of global cuisine. He began his culinary career in the Chicago fine dining scene at MK Restaurant where he impressed the likes of a James Beard Award-winning Executive Chef and a Food + Wine Best New Chef with his resourcefulness and creativity. Phillip understands that we eat with our eyes first, so he always makes a point of presenting his creations in a way that captivates and delights both the palate and our other senses.