Chef Phillip Martin
Personal Chef In Glendale
Get to know me better
As a Los Angeles native I am passionate about fresh ingredients and seasonal dishes to create an unique dining experience that is impossible to forget
Raised in East Los Angeles, Chef Martin learned cooking essentials from his father, a baker, who often enlisted his help in all-night baking marathons.
Phillip's first fine dining experience - at The Bazaar by José Andrés - solidified his aspirations. While studying culinary arts at Le Cordon Bleu, Martin interned at renowned restaurants such as Drago in LA, Jojo by Jean-Georges in NYC, and Bouley, chef David Bouley's flagship restaurant in TriBeCa. Martin's initial experience with Patina Restaurant Group kicked off at its flagship, Patina, where he started at the salad station and worked his way up to sous chef. Phillip then took on several executive chef roles within Patina Restaurant Group at various locations.
Phillip creates a culture that appreciates local markets, seasonality, and respect for the ecosystem that provides us with such a bounty of flavors and taste. Now bringing those same mindsets to Take A Chef to introduce a new California Cuisine Catering experience to diners. By combining excellent service and seasonal food Phillip plans to change the way catering is done.
More about me
For me, cooking is...
For me, cooking is a passion that drives me to create a unique experiences for my clients to remember for a lifetime regardless of the occasion.
I learned to cook at...
I started my culinary journey at Le Cordon Bleu in Pasadena California. Afterwards I positioned myself in kitchens all over LA, NYC, and many others.
A cooking secret...
My secret in the kitchen and my cooking would have to be love.
Book your experience with Chef Phillip
Specify the details of your requests and the chef will send you a custom menu just for you.
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