Working Executive Chef Consultant

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 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 proudly accepted the title of Executive Chef at The Greenwich Country Club in Connecticut. After seven successful seasons, he left to open Otto's Full Service in Piermont, NY. There, he designed a new kitchen, housed inside an old gas station. Chef Phil is currently showcasing an inspired brand of American cooking... driven by quality... in a relaxed setting.