Scott Philip was born and raised in Kansas City, and knew when he was in high school that he wanted to be a chef. He went to the CIA, and while there he won a gold medal in the Taste of Canada Culinary competition. After graduation in 1985, he worked in hotels in Kansas City and in Houston’s Four Seasons under Great Chef Robert McGrath.
In 1986, he became the executive chef of Las Canarias in the Mansion del Rio Hotel on the riverbend of San Antonio. Shortly thereafter, Great Chefs were producing a PBS television series called Great Chefs of the West, based on the new Southwest craze, and taped Chef Philip preparing a Smoked Barbecued Duck with Pecan Stuffing and a Texas Fruit Sorbet.
Later he left San Antonio and moved to Snowmass, Colorado to open Cowboy’s Restaurant, and later took over the Snowmass Lodge and Club. In the mid-1990s he returned to San Antonio to become corporate chef/product development for H.E.B. Grocery Stores and Central Market. In 2000, he moved to Florida, and in August 2001 he opened Hurricane Café (just prior to 9/11) in Juno Beach, where he remains today. Later in 2016, he will open his second restaurant, Juno Fresh Express.