Chef Phillip Small(s)

Phillip  discovered his culinary identity at the age of 18, as a student at Bethune Cookman university. Cooking down home comfort food from his dorm room and began his culinary career before he knew his career even began.  Selling plates out of his room and cooking for parties and entertaining classmates and friends were began Phillip’s catering and private dining beginning, not knowing the large kick backs would give me the confidence I would need to cook for large parties in the future. 

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Following a ten-year career in law enforcement, Phillip began working at Dreamland Bbq  where he began to work on his cooking skills and master his bbq skills. Thr  ough a stringent and discipline training commitment from Dreamland, Phillip rose to the top and earned the head Line cook and Kitchen lead position.  Thru the grace of God and hard work Phillip has served  as the  Executive Sous Chef at the Crab Spot Restaurant group in Atlanta Georgia,  Kitchen Manager in the Chai Pani restaurant group, Curry up Now & Head Chef at Cigar City Club!

 

Phillip’s cooking style could be considered a fusion of southern, Afro-Caribbean fare with an  Asian POP infused with alot of love. Inspired by his grandmother Willie Bee Jenkins and late 60’s and 70’s music Phillip looks to make his mark on the cooking scene and share with the world his food. Phillip makes food for the soul and his motto is that “ i want to hug you with my food!