MEET PHILIPPE
Chef Philippe Haddad has dedicated his life to crafting unforgettable culinary experiences. He grew up in Bruges, Belgium, where his fascination with cuisine began during his teenage years. Chef Philippe honed his skills at Hotel School Ter Duinen, the most renowned hotel institute in Belgium, before expanding his culinary knowledge at kitchens throughout Belgium, France, the United Kingdom, Bermuda, the West Indies, the U.S. Virgin Islands, and the United States. Through these experiences, he gained valuable insight into the customs and cultures surrounding each country’s unique culinary traditions.
Drawing on his elite training and boundless passion, Chef Philippe has worked at some of the most prestigious restaurants, hotels, resorts, private clubs, and private yachts.
A few of his accomplishments include:
- Serving as a chef for L’Escoffier in The Beverly Hilton Hotel and The St. James Club in Antigua and Paris.
- E.A.M. Food and Beverage at The Ritz-Carlton in St. Thomas.
- Opening Philippe’s Bistro, a Zagat-rated Buckhead hotspot, in 1999.
- Working with luxury brand hotels and resorts on food and beverage initiatives.
- Induction into The French Culinary Academy in 2017 a worldwide organization based in Paris, France with a delegation of 120 chefs in the U.S and Canada.
- Recognition from The James Beard Foundation, an organization devoted to the advancement of food culture in the United States.
- Receipt of a Distinguished Restaurants of North America (DiRoNA) award.
- In Atlanta, GA Chef served as the Executive Chef at F&B, The Abbey, Nikolai’s Roof and Cape Dutch, and the Chef de Cuisine at the Occidental Grand (now the Four Seasons Hotel).
Executive Chef
Philippe Haddad
Although Chef Philippe has achieved great success, he remains dedicated to giving back to the communities that have given him so much. He has collaborated with numerous organizations, including Children of Restaurant Employees (CORE), Share Our Strength’s No Kid Hungry, the Make-a-Wish Foundation, and Meals on Wheels. In 2015, he was nominated for the Leukemia and Lymphoma Society’s “Man of the Year” campaign in honor of his father.
Chef Philippe’s unwavering commitment to customer satisfaction has been the driving force behind his success. He approaches his craft with a tireless commitment to excellence and an insatiable curiosity for new and innovative ways to prepare and enjoy food. His passion for fine dining is as strong as ever, and he remains eager to help people discover the true essence of exceptional cuisine.
MEET PHILIPPE
Chef Philippe Haddad has spent his life creating unforgettable culinary experiences. A native of Bruges, Belgium enchanted by cuisine since he was a teenager, Chef Philippe honed his skills at Hotel School Ter Duinen, the most renowned hotel institute in Belgium. After completing his training, Chef Philippe broadened his culinary horizons at kitchens in Belgium, France, the United Kingdom, Bermuda, the West Indies, the U.S. Virgin
Islands and the United States. Gaining insight into the customs and cultures that surround each country’s culinary traditions. Leveraging his passion and elite training, Chef Philippe has worked in prestigious
restaurants, hotels, resorts, private clubs and private yachts. A few of his accomplishments include:
- Serving as a chef for L’Escoffier in The Beverly Hilton Hotel, The St. James
Club in Antigua and Paris, and The Ritz-Carlton in St. Thomas - Opening Philippe’s Bistro, a Zagat-rated Buckhead hotspot, in 1999
- Working with luxury brand hotels and resorts on food and beverage initiatives
- In Atlanta he was the Executive Chef at F&B, Occidental Grand (now the Four Seasons Hotel) , The Abbey , Nikolai’s Roof and Cape Dutch.
- Induction into The French Culinary Academy in 2017 a worldwide organization based in Paris, France with a delegation of 120 chefs in the U.S and Canada.
- Recognition from The James Beard Foundation, an organization devoted to the
advancement of food culture in the United States - Receipt of a Distinguished Restaurants of North America (DiRoNA) award
Despite his success, Chef Philippe has not forgotten to give back to communities that give so much to him. Organizations he has worked with include the Children of Restaurant Employees (CORE), Share Our Strength’s No Kid Hungry, the Make-a-Wish Foundation and Meals on Wheels. In 2015, he was nominated as a candidate for the Leukemia and Lymphoma Society’s “Man of the Year” campaign in 2015 in honor of his father. Chef Philippe’s success has been driven by a simple principle: Customer satisfaction is what counts. With a commitment to excellence and boundless curiosity for new, exciting ways to prepare and enjoy food, he remains as excited as ever to help people discover the true meaning of fine dining.
PHILIPPE IN ACTION