Phillip Thompson is an award winning chef that cultivated his love for cooking via his Grandmother, whom since he was a little boy took under her wing and show him the secrets and the essences of international cuisine.
Chef Phillip, as he has become to be known, is in charge of the Meat Market’s kitchen, he grew up in Jamaica, but came to Toronto as a young man and went to culinary school at Humber College, since graduating in 1988, he has worked in places as diverse as the Sandals Resorts in Jamaica, The Casino at Windsor and the Tower Hotel in Niagara Falls to mention some.
Phillip's culinary feats have appeared in such outlets as the Food Network's I Do Let's Eat, and he has been featured in Toronto Life Magazine.
One of the most striking things about this chef is his creative flair. What fuels his recipe development are the demands of the modern diner. "We cater to so many business people and folks who dine out quite a bit. We want to make a great first impression, so they'll come back," says Chef Phillip. "There's such a demand for something new and exciting,"… His simple, yet elegant cuisine features the natural beauty of local, sustainable and seasonal ingredients from the Niagara Peninsula combined with the traditional techniques of Mediterranean Fusion Cuisine, in an approachable and informal setting.