Keeping up with Chef Philip Thompson
Our team at Mogogo always tries to push boundaries and find new ways to connect with inspiring F&B Professionals. We came up with a new interview series, titled One on One, where we aim to give special highlights to F&B professionals, we believe are always finding new ways to provide great service, and deliver tailored and unique experience to their guests. Mogogo met and conversed with Chef Philip Thompson, Executive Chef at Hilton McLean. From childhood memories to his personal ambitions, and his unique approach to excellence in service and quality, we were fascinated to discover all that goes on behind the scenes!
I would love to get your feedback on this new venture and even better connect us with Banquet Directors, Chefs or other F&B professionals you believe deserve more exposure.
What is your favorite childhood food memory?
When I was 8 or 9 years old, I went to my dad's greenhouse and picked a perfectly ripe tomato from one of his vines. It was the juiciest and sweetest tomato I had ever eaten, and was the first time I really started to think about food.
How important is it for a chef to be involved in design beyond the plate?
For me the chef’s role doesn’t end until the guests leave. It is vital to be involved all the way through planning to executing event. When I plan a menu for an event, I think about what it is going to look like from the guest’s perspective; their first thoughts as they enter the room, what it is going to smell like, feel like and look like. How is the guest going to understand my vision. It’s an all-encompassing vision.
What have been your biggest challenges, and how does Mogogo help you solve them?
How to create different experiences for our guests at each different event is always a challenge; each setup needs to be approached from a unique perspective. The versatility of Mogogo products helps us create different styles and experiences for each event. You can create a rustic farmers market feel for one event, and take the same tables and do a more luxury fine dining event.
To read the full interview, click here
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3 年Hi?Yariv, It's very interesting! I will be happy to connect.
Classically trained Chef with 25+ years of culinary expertise, specializing in BBQ and wood-fire cooking. Combining European techniques with American BBQ traditions to create unique dining experiences.
6 年Love working with you guys!!? Thanks Yariv
Washington DC's brand representative for premium restaurant and hospitality products. And some darn good USDA prime dry-aged steaks
6 年I have great conversations with F&B professionals daily , and the storytelling and insights are always interesting. Chef Phillip is fabulous at sharing his passion for hospitality, food and creating unique guest experiences. I’d highly recommend you follow Chef on all social media platforms, he’s very active. Fantastic article and thrilled to have been a part in bringing this to life.