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Phillip EstebanNEW MAKER!

San Diego, CA, USA


Phillip Esteban is the Research and Development Chef of Consortium Holdings, a social & culinary collective creating incubators for meaningful interaction. Esteban began at Barrio Logan’s progressive The Guild Restaurant & Lounge, he next ventured to Little Italy where he spent a year as sous chef of Craft & Commerce before joining the Tender Greens team, learning the art of charcuterie from master craftsman Pete Balistreri and spending five years helping to expand the brand in Southern California. Esteban took his talents to New York City in 2012, where he landed in the kitchen at David Chang’s acclaimed Momofuku Ssäm Bar. In his off time, the chef furthered his culinary education via staging stints in some of the city’s other powerhouse kitchens, from Eleven Madison Park and Per Se to Marea and the now-shuttered wd~50. In 2013, Esteban returned to San Diego to join local all-star Jason Knibb at La Jolla’s NINE-TEN before moving on to launch The Cork and Craft in 2014, where, through his efforts as executive chef and various chef collaborations, he succeeded in putting the Rancho Bernardo restaurant on the culinary map.