Talent

Chef Chin

Born in Paris, France, the youngest chef on record to be inducted into the prestigious “Maîtres Cuisiniers de France”, Chef Chin can trace his culinary influences to being raised in a melting pot household to his Chinese father and his French mother; Chef Chin’s refined fusion cuisine sprang naturally from his upbringing. By the age of twelve Philippe had already decided that he would become a great chef. He attended L’Ecole Hoteliere de Paris, Rue Mederic, graduating in 1980 with honors (as one of the top ten students in France) from this highly competitive Parisian top culinary school. Early in his career Chef Chin worked in some of France’s finest dining establishments, refining his culinary skills.

Chef Chin then went on to Le Santal in Saint Martin (at the time the Caribbean’s only Five Star restaurant) as Chef de cuisine, where he continued to hone his skills. In 1986 Chef Chin moved to the United States, where he joined the staff at La Cocotte in West Chester, PA.

Three years later he moved upward and into the burgeoning Philadelphia hotel and restaurant scene.
Chef Chin opened Founders at the Bellevue Hotel, 210 at the Rittenhouse Hotel, becoming Executive Chef/Owner of the nationally renowned and award-winning Chanterelles restaurant, and then Chef-owner of the acclaimed Philippe on Locust, Chin-Chin, and Philippe Bistro, of which would receive some of the nation’s dining industries and Philadelphia’s highest awards and rankings.

Since departing Phiadelphia Chef Chin has shared his talent and continued to lead, teach, create and succeed at the following establishments and organizations: in Augusta, GA – The Partridge Inn, Bambu, cuiZine and Pastel Art Café. in Washington DC – Centerplate Executive Chef Washington Convention Center in Saratoga Springs, NY – 28 Tables Resturant, The Metro nightclub.

Chef Philippe Chin Awards and Nominations

The Saratogian, 2011 Readers’ Choice Awards, Best New Restaurant Centerplate, 2010 Rookie Manager of the year
Augusta Magazine, Best of Augusta/Aiken 2001 to 2009
Metro Spirit, Best Chef Nomination 2008 and 2009
American Academy of Hospitality Sciences Five Star Diamond Award 2000
CitySearch.com, Best Chef 2000, Best Service 2000
AAA 3 Diamond Award 2002
AAA 4 Diamond Award 1994 to 2000
Philadelphia Magazine, Best of Philly 1990 to 2000and Top ten dishes of the year ‘91,’ 93, ’98, and ‘99
DiRoNa Award 1995 to 1997
Wine Spectator Award of Excellence 1994-1998
National Restaurant Association, Restaurateur of the Year 1998
James Beard Awards, Best Mid-Atlantic Chef Nomination 1997 Gourmet Magazine, America’s Best Tables 1997 Maitres Cuisiniers de France, Master Chef of France 1997 Esquire Magazine, Rising Star Chef 1993
Travel & Leisure, USA Top 10 New Restaurants 1993 Zagat Guide, Best New Restaurant 1993 and Most Popular 1993 to 1999

Public Appearances

James Beard Foundation. New York City
James Beard Foundation, out of the house events
Les Toques Blanche. Los Angeles
Meals on Wheels. Miami
Academie Culinaire. Caracas, Venezuela,
Vintage of Hospitality. Puerto Rico
TVFN Cooking Across America: Philadelphia, Cherry Hill, Greenville and Atlanta.
Big Brother, Big Sister. Honolulu Hawaii
Cooking classes: Bloomingdales, Macy’s, AIWF, Les Dames D’escofiers, Philadelphia Convention
Center, The Learning Studio, Reading Terminal Market, Fretz Kitchen, AICP,
Culinary Cappers for Nashville Table
Charleston Food and Wine Festival And more…..

TV Appearances

All Augusta and CSRA local channels: ABC, CBS, NBC
All Philadelphia local channels: ABC, CBS, NBC, PBS, FOX
Philadelphia Kitchen, 2 series, PBS Cooking Across America, PBS
Our Home, DISCOVERY
The Today Show, ABC
Sam Choy’s Kitchen, CBS, Hawaii
Food Network, Ready, Set; Cook (4 series of 5 shows), TV Dinners, In Food Today, Cooking Live and Chef du Jour (series of 5 shows)
Food Network Live, Philadelphia, Atlanta, charlotte, greenville
Chef Chin has also been on many Radio Shows

Cookbook Participation

Menus and Music, Philadelphia Stories, Philadelphia Flavors, Dining Out for Life Cookbook Local Flavors, Crazy for Corn, Art Culinaire, Chef’s Night Out, Recipes from the Road, The Bean Book, New Asian Cuisine, Augusta, a Pictorial Journey, Fine Dining, Georgia Style, The New Taste of Chocolate Crum and Crust

Printed Publication Appearances

The New York Times, The Washington Post, The Philadelphia Inquirer, The Augusta Chronicle The Aiken Standard, The L.A Times, The Miami Tribune, USA today, The Columbia Star, National Restaurant News, Food Art, Food and Wine, Bon Appetit, Gourmet, Travel and Leisure, Esquire, US Air, Diversion, The Wine Spectator, Restaurant Institution, Restaurant Business, City Paper, The Philadelphia Weekly, Style, Family Circle, Philadelphia Magazine, Mid-Atlantic magazine, Philadelphia Daily News, Philadelphia Business Journal, Philadelphia Tribune, Philadelphia Gay News, Philadelphia Style, The Jewish Exponent, The Restaurant Report, The Players, Bon Vivant, Southern Living, The Metro Spirit, And more….

Online Articles and Publicity

http://pipl.com/directory/people/Philippe/Chin http://www.augusta.com/masters2004/dining/bambu.shtml http://www.cuisinenet.com/cafe/cuisinenet_special/1997/00003-1.html http://splendidtable.publicradio.org/whereweeat/travel_chefsbest.html http://www.myfoodu.com/about/guest-instructors http://chronicle.augusta.com/stories/2001/11/30/app_330566.shtml http://chronicle.augusta.com/stories/2004/04/27/foo_413589.shtml http://chronicle.augusta.com/stories/2005/05/17/liv_453447.shtml http://www.28tables.com/about.html http://www.saratogian.com/articles/2010/12/01/news/doc4cf5ada121dd7143457617.txt