Custom Culinary Experiences
your chef
Spending 20 years in restaurants and as a Private Chef, I have learned from a vast array of cultures, cuisines and flavor profiles. Regional Italian, Spanish, Mediterranean, French, Korean, Indian, classic American and handmade pizza, I source local and seasonal as often as possible. There really isn't much holding me back in the way of creativity or expression. That being said, sometimes we just want something simple, nostalgic or comforting, I can deliver on that as well.
From the extravagant and divine like foie gras to light and healthy like slow roasted whole fish, I am here to cater your every taste. Let me know some things you enjoy, or don't (we all have those things we can't stand, it's nothing to be embarrassed about) and I'll work tirelessly to make menus that will make your mouth water and impress your guests. Remember, I am here for you!
Phil Marokus
Hailing from Northern Alberta, Canada. Phil started working in restaurants at a young age, working his way up the line. After graduating formal culinary training he began working at Corso 32, named Air Canada's EnRoute magazines top 50 restaurants in the country and Top 5 new openings of the year. Moving to NYC in 2013, Phil has worked in many renowned spots; including Momofuku Ssäm Bar, as Chef De Cuisine at Bruno Pizza, as well as for Top Chef Masters winner Floyd Cardoz at Paowalla in SoHo. In recent years he is a Private Chef, connecting more deeply to those he is cooking for, tailoring experiences to really see their enjoyment first hand.
ContacT
I am located in Brooklyn, NY so getting to any part of NYC is no problem. Working outside the city is definitely not out of the question, let's work something out!
For any other inquiries feel free to contact me via the information to the right, or by using below.
My Info
philmarokus@gmail.com
(646) 841-6594
