Patricia Phillips was born in Washington, DC and grew up in Montgomery, Alabama.  Her earliest food memory is her great-grandmother’s homemade pigs-in-a blanket wafting through the blue Chevy station wagon that transported her military family from DC to Montgomery when she was just 7 years old.  In their new and diverse community, people from all over the world exposed her to various cuisines, including Chinese, Japanese, Korean, Filipino, Creole, Cajun, and Mexican.  Saturdays provided her the opportunity to experiment in the kitchen and cook for her 7 siblings.

In 1994, she graduated with honors from Troy University with a bachelor’s degree in Business Administration and continued her 16- year banking career at Regions Financial Corporation.  She left her position as Compliance Group Manager in 2000 when her daughter was born.  Then she started a specialty cake business, was room parent, PTO treasurer, HOA president, and later became Hospitality Director at her church.

In 2012, she graduated from the Culinary Business Academy and in 2018 she obtained a Culinary Arts Degree from Gwinnett Technical College, graduating with honors, President’s List status, and was a member of the National Technical Honors Society.

Patricia has done volunteer work for Proof Bakery in Decatur, assisted Celebrity Chef Carlos Brown, interned with Chef Paula Sims-Ballard and served as Sous Chef for the Olde Town Conyers Wine Festival.  She enjoys exploring different cuisines, loves to bake, and is motivated to ‘bring people back together around their dinner table.’

Chef Patricia is a proud member of