This article was supplied by Balaban's.
D. Scott Phillips, after nine months as Balaban’s catering and banquet chef, moves up to executive chef of the Chesterfield restaurant, retail wine store and reincarnation of the legendary Café Balaban’s.
as a chef, Scott manages and cooks
superbly. In a short time he
proved himself invaluable to our operation so we reorganized the kitchen to
take advantage of his talents and experience,” McIntyre said.
Phillips joined Balaban’s last autumn when Balaban’s expanded and renovated an additional 2,046 square feet of adjacent space in their Dierbergs Marketplace location on Clarkson Road.
The owners’ plan at the time provided for Phillips to lead Balaban’s into the catering and event market and to build the variety of their offerings and services for their new private event space.
Phillips will continue those thrusts from the position of executive chef, McIntyre said.
Commenting on his plan for Balaban’s, Phillips said, “My byword is consistency, consistency, consistency. Balaban’s will highlight fresh vegetables, fresh ingredients, classic flavors and some different versions of the classics.”
He said he wants to take Balaban’s back to its standard, its standard for the classic recipes. “We will focus on every element of every dish. That includes the quality, the flavor and the presentation.”