Chef Philip Cardoso

Chef Philip Fernando Genovez Cardoso

Curator of Exquisite Flavors Inspired by Nature, Tradition, and Timeless Craftsmanship

Named after Philip II, father of Alexander the Great, the concept of strength has always resonated with me. However, my culinary path has led me away from conquest and toward a pursuit defined by finesse, artistry, and an intrinsic connection to the natural world. Though my formal name is Philip Fernando Genovez Cardoso, it is the name Fernando that most accurately reflects the essence of my work: vibrant, sunny, tropical, and effervescent—capturing the very soul of the ingredients I transform. My cooking is a celebration of the extraordinary, evoking the crisp air after a storm or the delicate fragrance of citrus kissed by the sun.

The Genovez name hails from Italy, though my maternal ancestors relocated to Brazil in the early 20th century, bringing with them a legacy of passion for food and family. My mother, a distinguished chef in her own right, instilled in me not only technical mastery but a deep reverence for the pursuit of excellence. It is this unrelenting commitment to craft and purpose that guides my every step in the kitchen—driven by the desire to honor my heritage and the unspoken aspirations that define the very essence of my identity.

My culinary journey began in the pastoral landscapes of southern Brazil, where I was immersed in a family tradition of farming, livestock care, and deep respect for the rhythms of nature. This early connection to the land shaped my philosophy: true gastronomy begins not at the table but in the cultivation of the ingredients that sustain us. For me, cooking is an exploration of nature’s secrets—its quiet perfection waiting to be discovered by those who understand its subtle artistry.

At the age of 15, I embarked on my first culinary role in a bustling sandwich bar, serving hundreds of customers daily. The experience was transformative, teaching me invaluable lessons in efficiency, customer service, and the delicate balance between speed and precision. This formative period laid the foundation for my skill set and ignited a passion for the craft that has only deepened over time.

For the following years, I adhered to a disciplined routine, balancing education and kitchen work. But at 18, I chose to alter my course and enlist in the French Foreign Legion, seeking a life shaped by discipline and adventure. Fate, however, had other plans. After completing initial training, I found myself working in the officer’s kitchen at a base in southern France. There, I encountered a kitchen and culinary tools unlike any I had known before—a space where technique and creativity flourished. It was within this environment, surrounded by breathtaking views of the French countryside, that I had my epiphany.

The window before me framed a vision of nature’s grandeur—verdant hills, serene ponds, and distant mountains that seemed to touch the sky. In that moment, I was struck by both a sense of my own insignificance in the face of such majesty and a profound sense of belonging. The world whispered its quiet invitation to me, and I knew then that I was destined for something greater. From that moment forward, I was no longer a soldier in search of a purpose—I was a creator, drawn irrevocably to the art of gastronomy.

After leaving the Legion, I ventured to Portugal, where I worked with a family friend in an esteemed restaurant in Albufeira. That summer season was a defining period of growth, enriching my skills and broadening my understanding of culinary finesse. Upon returning to London, I immersed myself in the city’s vibrant culinary scene, working with diverse cuisines and renowned establishments. At Blues Kitchen, I honed my skills as a pitmaster and later as sous chef, while also working alongside celebrated chefs at Bronte and Circus, two iconic venues in the heart of the city.

Parallel to my restaurant roles, I embraced the flexibility and autonomy of freelance work through prestigious agencies such as Claire Chefs, Berkeley Scott, and Lotus Solutions. These opportunities allowed me to work at the highest echelons of hospitality, creating bespoke culinary experiences for distinguished clients in some of the world’s most luxurious establishments. Among these were the Corinthia Hotel, The Dorchester, and the Intercontinental, as well as private events where confidentiality was paramount.

As I look to the future, my vision is clear: to open a bistro under my own name, a place where I can share the finest flavors I have encountered throughout my journey. My ambition is not only to introduce diners to new culinary experiences but to challenge the very notion of comfort—offering them a taste of something extraordinary, something beyond the expected. Guided by my unwavering principles of Decorum, Dexterity, and Dedication, I aspire to create a space that celebrates refinement, artistry, and the timeless beauty of nature’s bounty.