Welcome! Thank you for taking the time to discover more about Phillip Dewayne the chef. Here, you'll get first dibs on wonderful recipes for all occasions, tips on how to prepare better meals, and easy access to ME for your upcoming food and catering needs. I'm at your tasty service! Enjoy!
So a little about me…. I was born and raised in Memphis, TN. I’m the son of Teneshia Seymore-Crowder and Phillip Hodges. I'm the Executive Chef of D. Arthur's Catering of Memphis, TN. I’m currently a junior at the University of Memphis and a proud veteran of the United States Navy. I have one young son, Peyton, whom I hope to inspire to be the very best he can be. I truly believe that I didn’t choose cooking, but it chose me.
At just 18 years old, I was presented the rare opportunity to train under Executive Chef of the Peabody Hotel, Andreas Kisler and it was an incredible experience. I’m always intentional about giving him credit because I believe that without his rigorous training and continued support, there would be no Chef Phillip Dewayne.
After the Peabody, I traveled to San Diego to become a banquet chef for the Del Coronado in Coronado, California. I was soon thereafter offered a position to be a lead chef at the Grand Del Mar in La Jolla, California which is a 15 star, 5 diamond establishment. I’ve cooked for the likes of Lebron James, Stephen Curry, former First Lady, Laura Bush, Michael Douglas, Monta Ellis, Orlando Jones, Jarnell Stokes just to name a few. I specialize in a variety of cuisines, but the vast majority of my influences are French. My diverse training collectively makes me a unique chef and it is my pleasure to share not only my service, but also some of the tips and tools I’ve picked up along the way.