Philip has worked in Michelin-Star and James Beard Award finalist kitchens. He is proud to be the founding President of the Research Chefs Association (RCA) Student Committee and founder of the RCA Evolution of Food Waste student competition--the world's first competition focused on waste byproducts that occur specifically through food & beverage manufacturing. His volunteer membership impact throughout several RCA professional committees was recognized with the President's at the 2016 RCA Conference. Philip was excited to return to San Francisco to be the Vice President of Product & Commander-in-Chef for ReGrained, an innovative start-up raising the bar and leading the charge in changing the way the world thinks about ingredients historically considered "food waste," starting with brewers' grain. After ReGrained, Philip continued to expand his skill set, working on several types of food & beverage products at CCD Innovation, a chef-driven food & beverage consultancy in the San Francisco Bay Area. Philip was excited to be in a new position as Culinary Director of Farming Hope, a culinary job training non-profit that uses recovered food to train Apprentices experiencing major social and economic barriers to employment to cook food for themselves, their employers and communities. He believes in a more equitable food system that uses ingredients already in our supply chain and that neither food nor people should ever go to waste. Philip has spoken about the future of food at numerous local events as well as the SXSW, New Products, RCA and Cereal & Grain Association conferences, and delivered a keynote presentation at the Cultured Meat Symposium about culinary innovation. His recipes have been featured in Bon Appetit, Culinology® and Travel+Leisure magazines. Philip graduated Summa Cum Laude from Johnson & Wales with a BS Food & Beverage Entrepreneurship. He looks for any reason to do a collaboration popup, too.