PHIL IANNUCCILLI CEC, CEPC, CCA
Chef Phil Iannuccilli began his career in his native Long Island, New York. He graduated culinary school with honors, first in his class. He did an extended apprenticeship at a four-star French Restaurant, under a highly revered French Chef. He worked for a great American Chef... cooking, and then turning to the art of pastry. He traveled and worked at a top restaurant in San Francisco. Moving to Manhattan, Phil held several Head Chef and Pastry Chef Positions, at various New York City Restaurants. He became fully versed in every aspect of the meal. Among his achievements… Chef Phil was honored with an “Excellent” rating in The New York Times… where they referred to him as “The genius in the kitchen…” In 2008, he earned Three Certifications from The American Culinary Federation, as an Executive Chef, Executive Pastry Chef and Culinary Administrator. In 2009, he traveled to Southeast Asia, settling in and successfully completing a two-year contract at a five-star hotel in Jakarta. He also worked at a second resort hotel on Kuta Beach in Bali. In 2011, he flew to London, where he had the great pleasure of working at The Duke of Cambridge, London’s first and only certified organic pub. After London, he worked in Barcelona. There he got an inside look at traditional Catalan cuisine, and the Michelin starred wizardry of present-day Spain. In 2012, he founded PSI Restaurant Consulting, a New York based company, specializing in concept and menu development. In 2015, he proudly accepted the title of Executive Chef at the Greenwich Country Club in Connecticut. Chef Phil has explored thirty-two states and sixteen countries, soaking up culture and style. His experience in food and business have been equally rich. His method is perfectly organized and highly effective. He's happy to share it with anyone!
"Chef Phil Iannuccilli has revolutionized the menu with his progressive approach."
─ Indonesia Tatler
"The genius in the kitchen sending out this United Nations of tastes is Phil Iannuccilli."
─ The New York Times
"Refined, confident cooking... Chef Phil Iannuccilli prepares invigorating fare..."
"Outstanding, imaginative dishes on a menu that departs from the ordinary."