One of the industry's most revered chefs, Philip Howard is the co-owner of Elystan Street, which won its first Michelin star within a year of opening. His previous restaurant, The Square, held two Michelin stars for seventeen years. Philip’s distinctive modern French food has enjoyed great critical acclaim and huge restaurant go-er success. Its reputation has been forged through the delivery of pleasure through harmony of flavour rather than technical wizardry or complicated technique.
Having gained a degree in Microbiology, Philip decided to change path and started his cooking career under the Roux brothers. From there, he went on to train under Marco Pierre White at Harvey’s and Simon Hopkinson at Bibendum, opening his own restaurant just three short years of being in kitchens.
Thirty years later, Philip is still at the stoves but has his hand in many other influential projects in the industry. He is a regular on Saturday Kitchen and Masterchef, and won a place at the final banquet of the Great British Menu 2012 with his fish course. Philip's two cookbooks “The Square, The Cookbook: Savoury and Sweet” volumes 1 and 2 received widespread critical acclaim. An active member of The Royal Academy of Culinary Arts, Philip has played a significant role in the progression and development of two culinary competitions: Young Chef Young Waiter and National Chef of the Year.
A partner in 6 other restaurants in London: The Ledbury with Nigel Platts-Martin and Brett Graham, Kitchen W8 and Church Road with Rebecca Mascarenhas, Perilla, Lorne and Gezellig, he is also a partner in Union, a restaurant in the French Alps.