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chef james phillips II

chef phillips arrives in chicago with fourteen years of culinary experience and joins us from the fairmont washington, dc where he has held the role of sous
chef since July of 2011.  he has been a part of the fairmont family since march of 2006 when he first joined the fairmont washington dc as restaurant chef, during his time in washington he also assisted on a culinary task force at the plaza. in february 2010 james joined the opening team of the fairmont pittsburgh in the capacity of a banquet chef.

between october of 2003 and 2005, james held the position of executive chef at diamond head beach resort in fort myers, fl. prior to this he was a lead sautee at noble house hotels, la playa beach resort in naples, fl;   chef de partie at vail resorts allies cabin in beaver creek, co in the winter of 2001 and the same role in manisses resort at block island, ri in the summer of 2001. james commenced his professional culinary career at south seas resort on captiva island, fl as a culinary extern in 1999 and remained there until april of 2001 moving in the role of a sous chef for his last year at the resort.  james holds an associate’s degree in the fine arts of professional cooking from aca in lakeland, fl.