D. Scott Phillips has been named executive chef at Balaban’s Wine Cellar and Tapas Bar. Phillips was promoted from the position of catering and banquet chef, which he held at the Chesterfield restaurant and wine shop since coming aboard last fall when Balaban’s expanded, adding 2,000 square feet of private event space, including an intimate wine room. In his new role, Philips will oversee all kitchen operations.
“Scott manages and cooks superbly,” said Balaban’s co-owner Steve McIntyre. “In a short time, he proved himself invaluable to our operation, so we reorganized the kitchen to take advantage of his talents and experience.”
Moving forward, Phillips said he plans to “highlight fresh vegetables, fresh ingredients, classic flavors and some different versions of the classics.” He added, “We will focus on every element of every dish. That includes the quality, the flavor and the presentation.” Since the restaurant added regular Sunday brunch hours in May, guests at Balaban’s can enjoy this fresh fare daily.
Prior to joining Balaban’s, Phillips worked for eight years as executive chef and kitchen manager at now defunct Provisions Gourmet Market in Creve Coeur. A culinary graduate of Johnson & Wales University in Providence, R.I., Phillips also has worked at St. Louis-based Food Service Consultants and its subsidiary Specialized Catering.
This article appears in August 2013.