"Chef Henley Phillips started his career cooking in corporate restaurants. He opened several new stores all over the country as a corporate trainer for Longhorn Steakhouse and The Cheesecake Factory. He was introduced to fine dining in his late twenties at Fire Food and Drink in Cleveland, OH where he worked under Chef Douglas Katz. From there he went on to become the Sous Chef at Nightown and XO Prime Steakhouse, also in Cleveland.
For three years Chef Hank and his girlfriend worked at a small lodge and cafe in Denali National Park, AK before returning to Savannah, GA.Once back in Savannah, Hank was introduced to Anthony Debreceny and became the Chef de Cuisine at the Collins Quarter.
Although leaving for almost a year to pursue an Executive Chef position at Cohen's Retreat, Hank is looking forward to returning to the CQ and making a home with the quickly growing restaurant group.
He enjoys above all creating dishes of Middle Eastern and Mediterranean origin,but has most recently been dabbling in traditional Southern Cuisine with an international twist. He looks forward to finding his culinary niche at the Collins Quarter."
©2013 - 2017 Savannah Food & Wine Festival
November 6-12, 2017
The Savannah Food & Wine Festival is presented by the Tourism Leadership Council, a 501-(c) 6 organization, with proceeds benefiting the TLC Scholarship Fund, with educational opportunities for hospitality program students in colleges and universities in the Coastal Empire and many local charitable organizations.