Why I Love Being a Chef
One of my favorite quotes: "Learn the rules like a pro, so you can break them like an artist.." - Pablo Picasso
This quote could probably be applied to lots of occupations but it really speaks to me as a chef. I started my culinary career by learning the classic french methods and then building on to them over time with alternative cuisines and techniques. Cooking is a never-ending process of researching new information and perfecting your skills. Working to become a master of your craft so that you can develop your own methods... so that you can be free to think, work, and create outside of the box. As a chef, this is what drives me.
As a business owner, I love the fact that I am in control of setting my own goals and standards. With this, I have had to recognize that my level of expectation can be ridiculously high. I can always find an element of imperfection, something that could better. This is what keeps me humble and ever hungry for betterment.
"The only way to do great work is to love what you do. " - Steve Jobs
I feel fortunate. As a private chef, I earn satisfaction from every aspect of my work. I enjoy getting to know my clients and their vision for their next event. I love the logistics, the creativity in the kitchen, the people I work with, and the organizational problem-solving skills required to vividly bring that vision to life. However, the most rewarding aspect of my work is to know that I have exceeded the expectations of the client/ host. If they are thrilled with the event, it makes all of the hours in the kitchen worth it.
Culinary Background: Chef Justin Phillips
Justin grew up around Southern Cuisine with some Scandinavian (Danish) influence. Southeastern Virginia is known for it's seafood, poultry, pork, and freshly farmed produce. It was a fantastic way to develop an appreciation for diverse foods at a young age.
At 15, Justin relocated with his family to Park City, UT where he graduated from PC High and worked in several Main Street restaurants during the summer months. While attending college, Justin worked in a from-scratch cafe and realized his passion for the culinary world. After Justin finished his degree, he decided to pursue his calling of becoming a professional chef. (much to his father's dismay).
Over several years, Justin worked in a variety of fine-dining restaurants: Southwestern Fusion, Italian, and French. Eventually he returned to Park City where he began to work with one of his most influential mentors, Zane Holmquist of Stein Eriksen Lodge. Justin became the Executive Sous Chef at SEL where he ran Valhalla and the Glitretind with Zane for five years. During this time, Justin became dedicated to his craft on a new level. After working 12-14 hour days, he would often go home, pour a glass of wine, grab a few books and study for several hours before bed. He quickly found that the more time he devoted, the more his craft began to flow and his own style emerged.
After Stein Eriksen Lodge, Justin had a choice between the Inn at Little Washington or The Little Nell in Aspen, CO. He chose to stay out west and accepted the position of Executive Sous Chef at The Little Nell.
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Path of a Private Chef
After The Little Nell, Chef Justin returned to Park City to start his private catering business. He found quick success, as he had many clients who were already familiar with his craft from Stein Eriksen Lodge and the Sundance Film Festival. Then, in 2005, Justin was approached by a client and was asked if he would consider taking a full-time position with their family. Justin accepted the role and temporarily continued his catering business on a part time basis. He eventually surrendered his business when the position with the family took him to Austin, TX. His role with the family was an amazing experience and he remained in Austin for almost ten years.
In 2022, Chef Justin felt a pull to return to Park City and reclaim his private chef business. He named the business, Équilibre (french for balance). Park City is the place where Justin has always felt at home and in his element. Since his return, he has been met with open arms and rave reviews from friends and clients. He hopes to continue to serve his clients and raise the bar for in-home dining in Park City for years to come.