Phillip Gulis

Hometown: Detroit, Mich.

Background: I began learning the trade under certified executive chefs Joe Beato and Kamel Kassem in the Detroit area. After a few years I went to culinary school in Napa Valley, attending the Culinary Institute of America at Greystone, a satellite of the New York culinary school. During that time I was exposed to what is most often referred to as “California cuisine” while working at Michael Chiarello’s Tra Vigne. I arrived in Columbus to finish my schooling as an intern under Chef Hartmut Handke. Before working at Luce, I spent two years at M at Miranova.

Most memorable kitchen experience: I had the opportunity to cook for a private event located in Sonoma County, along the Russian River deep in the redwoods. I won’t ever forget that.

Best thing about the Columbus dining scene: I did not expect that Columbus would have as good of a food scene as it does. It is a lot more complex than people outside of Ohio give it credit for.

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