Chef Biography
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.
Recipes
Texas Fruit Sorbet
Serving: Makes 1-1/2 gallon Print Texas Fruit Sorbet By Great Chefs November 10, 2015 What could be more Southwestern than the combination of citrus and tequila? This pastel sorbet tastes like a frozen margarita, and the blush of red from pomegranate juice adds to the visual appeal. The sorbet can be made a few days […]
Jalapeño Pasta with Rattlesnake Sausage
Serving: 6 Print Jalapeño Pasta with Rattlesnake Sausage By Great Chefs November 10, 2015 Don’t be alarmed by the sound of it: rattlesnake is really a very delicate meat, and also readily available on the market. You may use any game meat, or even a combination of pork and veal. The savory sausage is really […]
Smoked Barbecued Duck with Pecan Stuffing
Serving: 4 Print Smoked Barbecued Duck with Pecan Stuffing By Great Chefs November 10, 2015 The smoky and spicy flavor of the duck combined with a slightly sweet and crunchy stuffing make this dish interesting. The barbecue sauce can also be used with any grilled or broiled meat or poultry, and the stuffing can be […]