About the Chef
Phillip Kaufman - Executive Chef
A native of the West Coast, Chef Phillip Kaufman's talents result from formal training and the influence of two of California's most prominent chefs, George Morrone and Bradley Ogden.
Phil's impressive resume includes executive positions with popular Bay Area restaurants like One Market, where his association with George Morrone began, and the Lark Creek Restaurant Group, where he was Executive Chef under Bradley Ogden.
Phil opened and served as Executive Chef for Hush Restaurant in Laguna Beach, where he earned four stars and was named one of Orange County's Top 20 Chefs. In the Bay Area, he worked in notable establishments such as Gramercy Grill on Nob Hill in San Francisco, and Evvia Estiatorio and Restaurant Soleil in Palo Alto. In each, his signature "contemporary meets old world” style garnered enthusiastic and widespread acclaim.
Phil received his degree from the Culinary Institute of America in Hyde Park, New York. He moved to Aspen, Colorado, to work with Richard Chamberlain at The Little Nell, a five-star, Five Diamond property. His career continued with positions at the Surf & Sand Hotel in Laguna Beach, and Arizona's L'Auberge de Sedona.
After being hired from Hush Restaurant by executives at the MGM Corporation, Phil was Assistant Executive Chef for 3950 at The Mandalay Bay Hotel. He then opened Nora's Wine Bar in Las Vegas, earning great acclaim and a loyal following for his rustic Italian cuisine. After returning to the Bay Area, Phil opened the noted Varenna at Fountaingrove in Santa Rosa.
At Black Point Grill, along the Northern California coast, Chef Phil continues the tradition of using the best locally-grown, fresh and sustainable products from northwest Sonoma County, then transforming them into a delicious culinary statement that matches the spectacular setting.
"...And speaking of dazzling displays, there's Chef Phillip Kaufman's cooking at the Sea Ranch Lodge restaurant. Who would think you'd run into such sumptuous food out here where the hills are aprowl with mountain lions, coyotes and bobcats. And Kaufman's art extends past the careful way he infuses everything with rich flavors to include crisp, pretty presentations...
To sum up: A long drive up the coast brings you to some of the best cooking in Sonoma County."
Jeff Cox, Santa Rosa Press Democrat