TABLE

About


Phill Milton began his culinary journey at a young age by watching and learning from his mother and grandmother in the kitchen of his childhood home in Lansing, Michigan. Over the years, Chef Phill’s passion for cooking led him to apply to the Scottsdale Culinary Institute in Arizona where he was able to expand his repertoire and style of cooking. Upon graduation, he returned to his roots in Michigan working in kitchens across the Detroit area before enlisting in the US army to serve his Country. Upon his safe homecoming, Chef Phill relocated to Tampa, Florida to return to the kitchen as well as the classroom, earning a degree in Computer Science at the University of South Florida. After two degrees and two years in the army under his belt, he was ready to fully pursue his true passion of cooking. Chef Phill began working for Tommy Bahama restaurant and was promoted to their Flagship location in Manhattan. There, he worked with his culinary mentor Kouri Killmeier who modeled exemplary dedication and leadership.

In his next venture, Chef Phill brings you Table, which takes inspiration from his childhood foundation of home cooking and utilizes the skills and recipes from his vast career and his tutelage under a James Beard award-winning chef. Table answers the question of “how do we bring classic Americana to a modern audience without losing that nostalgic feel of gathering around the dinner “Table” with family and friends.” Chef Phill draws on memories of family comfort meals and adds touches of modern technique and ingredients to update those memories for today’s modern guest. When you dine at Table, you can expect modern twists on classics and the epitome of comfort food, always prepared perfectly and plated beautifully. Join us at Chef Phill’s Table, serving up brunch, lunch and dinner, opening May 9th at Fort Street Galley.