General Manager
Pastry Chef
After farming wheat in Kansas, Phillips decided to follow grain into the bread and pastry kitchens of New York City; here he has spent time amongst the ranks of Jean Georges, Locanda Verde, and Blue Hill at Stone Barns. Then, he ventured to the kitchens of Copenhagen's Noma and Restaurant 53 in Singapore. Phillips comes to Compose with high hopes of combining his experiences around the globe to produce ingredient-driven, innovative, and exciting breads and pastry at Compose.