Philip Carter

Philip Carter
Role:Executive Chef
Serving Since:2013

A native of Southern California, Chef Philip attended Newport Harbor High School and started his culinary training at Orange Coast College. Chef Philip continued his culinary education at The New England Culinary Institute in Vermont. After graduation, Philip moved to the South of France where he studied and lived with Chef Jourdan at the famous Le Prejoly Restaurant in Saint Vallier d’ Thiey, located near Cannes on the Mediterranian.

When Philip returned to the United States he was Sous Chef at The Wild Boar, a Four Star, Five Diamond Restaurant in Nashville, Tennessee. Returning to California Chef Philip was the Executive Chef at Twin Palms in Pasadena, The Fish House on Rodeo Drive in Beverly Hills and the Clubhouse in South Coast Plaza. Philip started his own restaurants in 2002, the first was Café Plaka Greek Cuisine then Tortellini’s Italian Grill and then Phil’s California Bar & Grill. Before joining the team at Aliso Viejo Country Club he was the Executive Chef at McCormick & Schmick’s in Irvine. 

Chef Philip lives in Aliso Viejo around the corner from the Club. He and his wife have two beautiful daughters. Family comes first for Chef, so in his spare time he is busy with family activities including swimming, piano, cooking classes, and dance. He enjoys squeezing in a round a golf in between cooking and family.