Owner/Chef, Beltex Meats
Philip began his culinary career as a teenager in his hometown in South Florida. Like many other chefs he started washing dishes learning and working his way up in the kitchen. He continued on this path and attended Florida Culinary Institute graduating in 2003.
Most recently Philip was Executive Chef at The Farm restaurant at Canyons Resort. Here he was able to really dive in and start a whole animal butchery and charcuterie program. He was able to hone his skills before deciding it was time to leave, giving rise to Beltex Meats. Here he is able to pursue his passion to share his craft with with masses.